This no-bake raspberry mousse cake is a light, elegant dessert with layers of velvety raspberry mousse over a simple cookie or sponge base. It’s fruity, airy, and perfect for warm weather or festive gatherings.

Why You’ll Love This Recipe

No oven needed—ideal for hot days or quick preparation
Light and creamy texture with a naturally sweet-tart raspberry flavor
Impressive presentation with minimal effort
Make-ahead friendly for stress-free entertaining
Adaptable for different berries or dietary preferences

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

fresh or frozen raspberries
granulated sugar
unflavored gelatin powder or gelatin sheets
heavy cream (cold)
cream cheese or mascarpone (softened)
vanilla extract
lemon juice (optional, for brightness)
digestive biscuits, graham crackers, or sponge cake for the base
unsalted butter (melted, if using cookie base)

Directions

Prepare the base:
Crush the cookies into fine crumbs. Mix with melted butter and press into the bottom of a springform pan. Chill in the refrigerator while preparing the mousse.
(Alternatively, place a thin layer of sponge cake at the bottom of the pan.)
Make raspberry puree:
In a saucepan, cook raspberries and sugar over medium heat until they release juices. Simmer for a few minutes, then strain through a sieve to remove seeds. Let the puree cool.
Bloom the gelatin:
Dissolve gelatin in cold water and let it sit for a few minutes. Gently warm until fully melted (avoid boiling), then stir into the raspberry puree. Let cool to room temperature.
Whip cream and combine:
Beat heavy cream to soft peaks. In a separate bowl, beat softened cream cheese with vanilla extract until smooth. Gently fold the raspberry-gelatin mixture into the cream cheese. Then fold in whipped cream until fully combined.
Assemble the cake:
Pour the mousse mixture over the prepared base. Smooth the top with a spatula. Chill in the refrigerator for at least 4–6 hours, or until fully set.
Decorate and serve:
Once set, remove from pan. Garnish with fresh raspberries, whipped cream, or mint leaves if desired. Slice and serve chilled.

Servings and timing

Serves: 8–10
Prep time: 25–30 minutes
Chill time: 4–6 hours
Total time: 4.5–6.5 hours

Variations

Use strawberries, blueberries, or mixed berries in place of raspberries
Add a raspberry jelly layer on top for visual appeal
Swap cream cheese for mascarpone or Greek yogurt for a lighter texture
Add lemon zest to the mousse for a citrus note
For a gluten-free version, use gluten-free cookies or omit the base entirely

Storage/reheating

Store the cake in the refrigerator, covered, for up to 3 days
Do not freeze once assembled, as the mousse texture may separate
Leftover slices can be stored in airtight containers to maintain freshness
Serve directly from the fridge—no reheating needed

FAQs

1. Can I use frozen raspberries?

Yes, frozen raspberries work well. Thaw them first and cook as directed for the puree.

2. What can I use instead of gelatin?

You can substitute with agar-agar for a vegetarian option. Adjust quantities as agar sets more firmly.

3. Can I make this cake ahead of time?

Absolutely. This dessert is perfect for making a day in advance since it needs several hours to chill and set.

4. Is it okay to skip the cookie base?

Yes, for a lighter version, you can pour the mousse directly into individual glasses or ramekins.

5. How do I ensure the mousse sets properly?

Allow enough chilling time (minimum 4 hours), and ensure the gelatin is fully dissolved and evenly mixed.

6. Can I make this in individual servings?

Yes, divide the mousse and base among glasses or jars for a beautiful, portioned dessert.

7. What type of cream should I use?

Use heavy cream or whipping cream with at least 35% fat for stable peaks and a creamy texture.

8. How can I prevent lumps in the gelatin?

Bloom gelatin in cold water first, then melt gently and mix thoroughly into the raspberry puree.

9. What should I do if my mousse doesn’t set?

If the mousse doesn’t firm up, it may be due to insufficient gelatin or under-chilling. Chill longer or recheck gelatin quantity next time.

10. Can I add a glaze or topping?

Yes, a thin layer of raspberry jelly or fruit glaze on top adds shine and a professional look.

Conclusion

No-Bake Raspberry Mousse Cake is a light and luxurious dessert that offers both visual appeal and delicate flavor. Its airy texture and vibrant fruitiness make it perfect for celebrations, summer days, or anytime you need an elegant make-ahead treat. With endless variation possibilities, it’s a recipe you’ll want to revisit throughout the year.

No-Bake Raspberry Mousse Cake

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A refreshing summer salad combining sweet juicy peaches, tender spinach, tangy feta cheese, and crunchy nuts, all tossed in a light vinaigrette.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2–4 servings 1x
Category: Salad
Method: Raw
Cuisine: American
Diet: Vegetarian

Instructions

In a large salad bowl, add spinach, sliced peaches, red onion, and feta cheese.
Toast the nuts in a dry skillet over medium heat for 2–3 minutes until fragrant, then let cool and add to salad.
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (if using), salt, and pepper to make the dressing.
Drizzle dressing over the salad just before serving and toss gently to combine.
Serve immediately as a side dish or light meal.