Go Back
+ servings

Cheesecake White Chocolate Mousse with Raspberry Sauce

This delightful white chocolate mousse is light as air, not too sweet, and packs a nice tangy bite from the cream cheese. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 410kcal
Author Abbey Sharp


Sauce and Accompaniments

  • 1 cup raspberries
  • 1 cup raspberry jam
  • 1 cup raspberries for garnish
  • 1 oz white chocolate shaved in curls
  • 1 oz milk or dark chocolate shaved in curls


  • 1/4 cup freeze fried raspberries
  • 1/4 cup plus 2 tbsp chocolate cookie crumbs


  • 3 egg whites
  • Pinch salt
  • 1/2 cup sugar
  • 5 oz cream cheese softened
  • 1 vanilla bean split lengthwise, seeds scraped and reserved
  • 1/2 cup heavy cream
  • 100 g white chocolate finely chopped


Sauce and Accompaniments

  • In a small saucepan, heat the raspberries and jam over medium heat until bubbly, and coarsely smash the raspberries. Transfer to a container and refrigerate to allow to cool.


  • In a food processor, puree the freeze-dried berries until they form a dust. Add the cookie crumbs and process until combined. Set aside.


  • Put the egg whites and a pinch of salt in a bowl or standmixer and beat until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form and it’s very glossy. Set aside.
  • In another bowl, beat the cream cheese with the vanilla bean seeds until smooth and fluffy. Add in the cream and continue to beat until very fluffy and smooth, about 2-3 minutes. Set aside.
  • Place the chocolate over a small pot of simmering water and stir until just melted. Remove from the heat and allow to cool for a few minutes, then fold it into the cream cheese mixture with a spatula.
  • Fold a couple spoonfuls of the egg whites into the cream cheese mixture until combined, then very gently fold the rest of the egg whites into the cream cheese.
  • Transfer to a piping bag.


  • Divide the cookie crumbs between four glasses and tap to distribute across the bottoms.
  • Pipe a layer of the mousse into each glass, then add a layer of the raspberry sauce. Continue with another layer of mousse and a layer of raspberry sauce.
  • To garnish, add 4-5 fresh raspberries on top and 1-2 tablespoons of shaved chocolate. Enjoy!


Calories: 410kcal