Recipe by Dean Lawson
"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!!"
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2 (8 ounce) packages
cream cheese, softened
frozen whipped topping, thawed
1 (9 inch)
graham cracker crust
This was pretty good! I added a cup of melted chocolate to the cream cheese mixture and made a raspberry chocolate cheesecake--YUM!
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 recommended cook time. I may have messed something up along the way, but I had it in the oven for around 35 minutes, and it still wasnt done. Cut back on the ingredients for the mousse and increase the cooking time, and this recipe might be a five star.
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!
Easy; great; impressive; I made it with real whipped cream and it was wonderful.
This cheesecake was okay. The cheesecake part was not sweet enough, and the raspberry mousse on top was a little lacking, too. I would not make this again.
Quick & refreshing, yet very easy. I served this at a dinner party & everyone was very impressed. Even my brother-in-law, who doesn't normally like cheesecake, said it was the best he'd ever had & even had seconds. I added a bit of sweetened condenced milk to the mousse part to help it set up better (about 1/3 can). This made a lovely presentation, moderatly sweeter though. I will definatly make this again & again!
I loved this recipe. The only thing I would change is, I would not make as much raspberry mousse because when I cut into the well chilled cheesecake, the mousse ran into the area where I just removed the piece of cheesecake. It made it a little messy for presentation, but the taste is wonderful. I also garnished it with fresh raspberries and blackberries. It really added to the dish.
Very tasty and very pretty. When cut, the pie displays several layers - the cream topping, the raspberry preserves formed a second layer after chilling, the cheesecake, and then the crust. Next time, I'll spread the mousse layer more smoothly and garnish with fresh raspberries and mint leaves.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Mousse Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 192
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