This raspberry mousse is a light, creamy, no-bake dessert that brings together the tart flavor of raspberries with the smoothness of whipped cream. I love making this when I want something fresh, fruity, and simple—without turning on the oven. Raspberry Mousse Recipe

Why You’ll Love This Recipe

I love this raspberry mousse because it’s quick to prepare and doesn’t require any baking. It has a beautifully soft texture with a bright raspberry flavor that really stands out. The ingredients are simple, and the process is easy to follow—even for a beginner. Whether I’m preparing it for guests or just treating myself, it always feels a little fancy without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh raspberries
lemon juice
heavy whipping cream
powdered sugar
unflavored gelatin

Directions

I start by pureeing the raspberries in a blender or food processor until smooth. Then, I strain the mixture through a sieve to remove the seeds.
In a small bowl, I sprinkle the gelatin over lemon juice and let it bloom for about 5 minutes.
I gently heat the lemon juice and gelatin until the gelatin is fully dissolved, then let it cool slightly.
I stir the gelatin mixture into the raspberry puree until well combined.
In a separate bowl, I whip the heavy cream and powdered sugar until soft peaks form.
I fold the raspberry mixture gently into the whipped cream until smooth and fully incorporated.
I spoon the mousse into individual serving glasses and chill them in the fridge for at least 2 hours until set.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

I sometimes use a mix of raspberries and strawberries for a different berry flavor.
To make it chocolatey, I add a layer of chocolate ganache at the bottom of each serving glass.
For a vegan version, I use coconut cream instead of heavy cream and agar-agar in place of gelatin.
I like to serve it with crushed cookies or graham cracker crumbs for added texture.
Swirling in a bit of raspberry jam gives an extra punch of sweetness and color.

Storage/Reheating

I keep the mousse covered in the fridge for up to 3 days. It’s best served chilled and doesn’t need reheating. If I want to freeze it, I transfer it into airtight containers and keep it frozen for up to a month. I always let it thaw slowly in the fridge before serving again.

FAQs

How do I keep the mousse from being too runny?

I make sure to let the gelatin bloom properly and fully dissolve it before mixing. Also, whipping the cream to soft peaks helps the mousse hold its shape.

Can I make this dessert in advance?

Yes, I often prepare it the night before. It actually sets better and develops flavor if it chills overnight.

Can I skip straining the raspberry puree?

I’ve done it before, but I prefer straining to remove the seeds for a smoother texture.

What if I don’t have gelatin?

I use agar-agar as a substitute. It’s plant-based and works well when used according to package instructions.

Can I serve this mousse in a larger dish instead of individual cups?

Absolutely. I sometimes spoon the whole mixture into a single bowl or mold and then scoop it out to serve.

Conclusion

This raspberry mousse is one of my go-to desserts for when I want something effortless but elegant. I love how light and fruity it tastes, and it always impresses at the table. Whether I make it just for myself or share it at a gathering, it’s a recipe I come back to again and again.