Pink Raspberry Mousse Cups are a delightful dessert that blends light, airy mousse with vibrant raspberry flavor. With their charming pink hue and elegant presentation, these cups are perfect for romantic dinners, celebrations, or anytime you want to impress with minimal effort.

Why You’ll Love This Recipe

This dessert is as beautiful as it is delicious. The mousse is light and smooth, while the raspberry flavor is both sweet and slightly tart, offering a refreshing finish. The individual cups make serving easy and elegant, and the recipe can be made ahead for convenience. A topping of whipped cream and fresh raspberries adds a luxurious touch.

ingredients

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

Fresh or frozen raspberries
Heavy whipping cream
Sugar
Cream cheese or white chocolate (optional, for creaminess)
Gelatin or a stabilizer
Vanilla extract
Fresh raspberries and mint for garnish

directions

Puree the raspberries and strain to remove seeds.
In a saucepan, heat the puree with sugar and a bit of water. Add gelatin and stir to dissolve.
Allow the mixture to cool slightly.
In a mixing bowl, whip the cream to stiff peaks.
Gently fold the cooled raspberry mixture into the whipped cream.
Pour into serving cups and refrigerate for at least 2–3 hours.
Top with whipped cream, fresh raspberries, and mint before serving.

Servings and timing

This recipe makes 6 mousse cups. Preparation time is about 20 minutes, plus at least 2 hours of chilling time, for a total of roughly 2 hours and 20 minutes.

Variations

Chocolate Base: Add a chocolate cookie crust at the bottom of each cup.
White Chocolate Mousse: Mix in melted white chocolate for extra richness.
Berry Medley: Combine strawberries or blueberries for a mixed-berry twist.
Vegan Version: Use coconut cream and agar agar instead of gelatin.

storage/reheating

Storage: Store in the refrigerator, covered, for up to 3 days.

Reheating: Not applicable—this dessert should be served chilled.

FAQs

Can I use frozen raspberries?

Yes, just thaw them completely before pureeing.

How do I keep the mousse firm?

Use enough gelatin and chill thoroughly.

Can I make it without gelatin?

Yes, use a stabilizer like agar agar or skip it for a softer mousse.

Is this dessert overly sweet?

No, the tartness of the raspberries balances the sweetness.

Can I use a different fruit?

Yes, strawberries, mango, or blueberries work well.

Is this a no-bake dessert?

Yes, aside from heating the puree slightly to dissolve sugar and gelatin.

Can I pipe the mousse into cups?

Yes, for a more elegant presentation, use a piping bag.

How long does it take to set?

At least 2 hours, but overnight chilling is ideal.

Can I make this in a large dish?

Yes, pour into a single serving bowl and scoop to serve.

How can I add texture?

A crushed cookie or nut layer at the bottom adds crunch.

Conclusion

Pink Raspberry Mousse Cups offer a show-stopping dessert that’s easy to make, light on the palate, and visually stunning. Ideal for entertaining or treating yourself, this mousse is a lovely way to end any meal with finesse.

Mini Kiwi Cheesecakes

Name: Pink Raspberry Mousse Cups
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Cuisine: European
Ingredients: 2 cups fresh or frozen raspberries; 1 cup heavy whipping cream; 1/3 cup sugar; 4 oz cream cheese or 1/2 cup white chocolate (optional, for creaminess); 1 tablespoon unflavored gelatin or equivalent stabilizer; 1 teaspoon vanilla extract; Fresh raspberries and mint leaves for garnish; 2 tablespoons water (for dissolving gelatin)

Mini Kiwi Cheesecakes are refreshing, bite-sized delights that marry creamy cheesecake with the bright zing of fresh kiwi. These individually portioned treats are ideal for parties, dessert tables, or anytime you want to enjoy a fruity twist on a classic favorite.

Why You’ll Love This Recipe

These cheesecakes are rich and creamy yet balanced by the tropical tartness of kiwi. Their petite size makes them perfect for sharing—or keeping all to yourself. With a buttery graham cracker crust and a smooth cheesecake filling, they’re sure to become a go-to recipe for special occasions or sweet cravings.

ingredients

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

Graham crackers or digestive biscuits
Butter (melted)
Cream cheese
Sugar
Vanilla extract
Eggs (optional, for baked version)
Kiwi fruit, sliced
Gelatin (for topping, optional)

directions

Combine crushed graham crackers and melted butter; press into mini cheesecake molds.
Beat cream cheese with sugar and vanilla until smooth.
If baking, add eggs and pour over crust; bake until set.
Chill thoroughly if making no-bake version.
Top each mini cheesecake with a slice of fresh kiwi.
Optional: Brush kiwi with a light gelatin glaze for shine and preservation.

Servings and timing

This recipe yields 6 mini cheesecakes. Preparation time is 20 minutes, plus 2–4 hours for chilling or baking and cooling, for a total of around 2.5 hours.

Variations

No-Bake Version: Use whipped cream and cream cheese, then chill until set.
Kiwi Compote: Top with kiwi compote instead of slices for a saucier finish.
Nut Crust: Use crushed almonds or walnuts for a different crust texture.
Mini Tart Pans: Make them in tart pans for a decorative edge.

storage/reheating

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: Not applicable. Serve chilled.

FAQs

Can I use store-bought crusts?

Yes, pre-made mini tart shells can save time.

Should the kiwis be peeled?

Yes, always peel the kiwi before slicing.

Is baking necessary?

No, a no-bake option works well with the right setting agents.

Can I add gelatin to the filling?

Yes, for a firmer texture in no-bake versions.

Are these freezer-friendly?

Yes, freeze without fruit topping for best results.

Can I use other fruits?

Yes, strawberries, mango, or blueberries work beautifully.

What cream cheese is best?

Full-fat cream cheese yields the best texture.

Can I make this in a muffin pan?

Yes, just use liners for easy removal.

How do I prevent cracks in baked cheesecake?

Bake gently and allow to cool gradually.

How do I add extra flavor?

Add citrus zest or a fruit puree swirl to the filling.

Conclusion

Mini Kiwi Cheesecakes are a modern take on a beloved classic, offering vibrant flavor and an eye-catching finish. Easy to prepare and perfect for entertaining, they provide a refreshing and delicious finale to any meal.

Pink Raspberry Mousse Cups

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Pink Raspberry Mousse Cups are airy, elegant desserts with a vibrant raspberry flavor and a beautiful pink hue. Perfect for special occasions or an easy yet impressive treat.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: European
Diet: Vegetarian

Ingredients

Units Scale

2 cups fresh or frozen raspberries
1 cup heavy whipping cream
1/3 cup sugar
4 oz cream cheese or 1/2 cup white chocolate (optional, for creaminess)
1 tablespoon unflavored gelatin or equivalent stabilizer
1 teaspoon vanilla extract
Fresh raspberries and mint leaves for garnish
2 tablespoons water (for dissolving gelatin)

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Instructions

Puree the raspberries in a blender and strain through a fine mesh sieve to remove seeds.
In a small saucepan, combine raspberry puree, sugar, and water. Heat gently until sugar dissolves.
Stir in the gelatin until fully dissolved. Let the mixture cool slightly.
Whip the cream in a mixing bowl until stiff peaks form.
If using, beat in cream cheese or melted white chocolate until smooth.
Gently fold the cooled raspberry mixture and vanilla extract into the whipped cream mixture until fully combined.
Spoon or pipe the mousse into serving cups.
Refrigerate for at least 2–3 hours, or until set.
Top with whipped cream, fresh raspberries, and mint leaves before serving.