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!!"
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

Reviews

31
  1. 38 Ratings

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Most helpful positive review

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

Most helpful critical review

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...

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...

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 h...

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 r...

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. Nex...

Delightful.....the only thing I changed was I made my own crust, therefore the baking process was a little longer. I certainly will make this again!