A long time ago I had a recipe for a no-bake cheesecake which used the method I’ve used here – i.e. beating flavoured jelly into cream cheese. I made it, and it was a complete and utter disaster. Inedible. Naturally I’ve remembered that one horrendous failure in glorious technicolour, while memories of perfect deliciousness have long ago faded and disappeared. Sigh.
Perhaps the reason is because something told me that this method should work. So it’s been there, simmering on the edge of my consciousness, for 20+ years, waiting for its moment, its second chance. Finally, you’ll be glad to hear, its time has come.
And, I’m delighted to report, that this time it produced a BLINDER. This cheesecake mousse is everything you want from a summer dessert. It is fruity, light, creamy, cool, sweet but tangy, and just about fabulous in every way. The biscuit base adds crunch, the fruit and jelly topping adds va-va-voom. Oh boy, I might just have to go and eat another one…
I’m still not sure what went wrong all those years ago, because this couldn’t have been simpler to make, and couldn’t be further from my memory of that lumpy, disgusting horror. Maybe the wind was blowing from the wrong direction. I have NO IDEA. I hope the ghost of pudding past has been well and truly exorcised by this wonderful fluffy cloud of yum though. Mmmm.
The details, then. I used ginger biscuits, because I love the combination of ginger and raspberry, but digestive biscuits (or some other plain biscuit) would work just as well. Or skip the base, and just serve the cheesecake mousse with a biscuit on the side. Or no biscuit. Your choice. Equally, you can change the flavour easily by using a different flavour of jelly, and a different fruit on the top. I’m already considering using a lemon jelly and topping with mandarin segments for a citrussy version next time (and there will definitely be a next time!).
This made four cheesecake mousses. I’ll leave it to you whether that serves 4 (or 3, or 2….)
- 75g ginger biscuits
- 20g melted butter
- 150ml double cream
- 150g cream cheese
- 20g golden caster sugar
- 1 packet raspberry jelly made up to 400ml of hot liquid jelly
- 100g fresh raspberries
- Crush the biscuits into fine crumbs. Pour on the melted butter and mix thoroughly. Divide between four glasses or dishes and press down to compact. Chill.
- Whip the cream until thick and peaking, and set aside.
- Beat the cream cheese and sugar together using a stand mixer with the whisk attachment, or an electric whisk. With the motor running, slowly pour in half of the jelly (200ml) and whisk very thoroughly to combine. Whisk for a further minute. Set aside the remaining jelly for the topping.
- Carefully fold the whipped cream into the cream cheese mixture. Spoon a quarter of the mixture into each glass/dish, on top of the biscuit base.
- Divide the raspberries between the mousses. Carefully spoon the remaining 200ml of jelly over the raspberries.
- Chill the mousses for at least an hour before serving. Enjoy!
The Dead Easy Desserts challenge (hosted by Maison Cupcake) is seeking yummy puddings that can be made in under 30 minutes and feature RASPBERRIES. I shall certainly be putting this fabulous fruity mousse forward.