Raspberry Cheesecake Mousse Recipe

Whip cream to soft peaks and chill.

Beat cream cheese until fluffy and beat in 1/2 cup (125 mL) SPLENDA® Granulated. Stir in lemon zest and vanilla.

Crush raspberries with a fork and stir in remaining 1/4 cup (60 mL) SPLENDA® Granulated until melted.

Fold chilled whipped cream into cream cheese mixture and gently but quickly fold in crushed raspberries.

Spoon mousse into 6 serving glasses and chill until ready to serve.  Garnish mousse with fresh raspberries before serving.


  • 1 cup (250 mL) whipping cream
  • 1 8 oz (240 g) pkg. cream cheese, room temperature
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 1 tsp (5 mL) finely grated lemon zest
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) fresh or frozen raspberries, for garnish

Nutrition information

per serving
Total Fat 28.00g
Saturated Fat 17.00g
Sodium 125.00mg
Total Carbohydrates 8.0g
Fibre 1.00g
Sugars 1.00g
Protein 4.00g

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