Raspberry Mousse Cheesecake

Raspberry Mousse Cheesecake

31

"This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!"

Ingredients

40 m servings 372 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
  3. Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
  4. For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
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Reviews

31
  1. 38 Ratings

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This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made a raspberry chocolate cheesecake--YUM!

I just made this for a ladies tea and it was a huge success. I used a small 8" springform pan and used one package of neufchatel cheese instead of 2 full-leaded. Loved it!

This was a all around good recipie. The mousse is great (although halving the amount of the jam and whip topping would still cover the whole cheesecake). I was slightly disappointed by the recom...