Easy 3 Ingredient Raspberry Mousse Dessert Without Gelatin

Introduction

This easy 3 ingredient raspberry mousse dessert without gelatin is the perfect way to use fresh raspberries. It’s incredibly simple, light, and delicious—ideal for a quick treat or elegant finish to any meal. If you enjoy fruity mousses, you might also like this Viral Chocolate Mousse Recipe #foodshorts for another fuss-free dessert option.

Ingredients

This simple dessert transforms fresh raspberries into a creamy, dreamy treat with a delightful balance of tart and sweet flavors and a wonderfully light texture.

• 2 cups fresh raspberries
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This no-gelatin raspberry dessert is about 20% faster to prepare than similar recipes since there’s no cooking or setting time required.

Step-by-Step Instructions

Step 1 — Prepare Your Raspberries

Gently rinse 2 cups of fresh raspberries under cool water and pat them completely dry with paper towels. This prevents excess moisture from making your dessert soggy.

If you’re using frozen raspberries, thaw them first and drain any extra liquid to keep the texture perfect.

Step 2 — Make the Crust

Combine 1 ½ cups of graham cracker crumbs with 6 tablespoons of melted butter and 2 tablespoons of sugar in a medium bowl. Press this mixture firmly into the bottom of a 9-inch springform pan.

Use the bottom of a glass to compact the crust evenly. Pre-bake it at 350°F (175°C) for 8 minutes, then let it cool completely.

Step 3 — Create the Creamy Filling

In a large bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until smooth and creamy. This should take about 2-3 minutes with an electric mixer.

Mix in 1 teaspoon of vanilla extract and 1 cup of heavy cream, continuing to beat until the mixture is thick and holds soft peaks.

Step 4 — Fold in the Raspberries

Carefully fold about 1 ½ cups of the prepared raspberries into the cream cheese mixture using a spatula. Be gentle to avoid crushing the berries.

Reserve the remaining ½ cup of raspberries for the topping. The filling should be marbled with beautiful pink streaks.

Step 5 — Assemble the Dessert

Pour the raspberry cream filling over the cooled crust and spread it evenly with an offset spatula. Tap the pan lightly on the counter to remove any air bubbles.

Arrange the reserved raspberries artistically on top. You can create a pattern or simply scatter them for a rustic look.

Step 6 — Chill to Set

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The dessert will firm up without gelatin as it chills.

For best results, don’t rush this step—proper chilling ensures clean slices when serving.

Step 7 — Prepare Optional Glaze

Step 8 — Serve and Enjoy

Carefully remove the springform pan sides. Use a sharp knife dipped in hot water for clean slices.

Serve chilled. This no-gelatin raspberry dessert stays fresh in the refrigerator for up to 3 days when covered.

Nutritional Information

Calories	185 kcal
Protein	3.5 g
Carbohydrates	28 g
Fat	7 g
Fiber	5 g
Sodium	45 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt — Adds protein and a creamy tang, reducing the need for heavy cream or mascarpone.
• Coconut cream — A rich, dairy-free alternative that whips beautifully for a luscious, vegan-friendly topping.
• Almond flour crust — A gluten-free, lower-carb base that offers a nutty flavor and crisp texture.
• Monk fruit sweetener — A zero-calorie, low-glycemic swap for sugar, keeping the dessert sweet without spiking blood sugar.
• Chia seeds — Use as a natural thickener instead of cornstarch or flour, adding fiber and omega-3s with a subtle crunch.
• Dark chocolate drizzle — Replace milk chocolate with high-cocoa dark chocolate for less sugar and antioxidant benefits.
• Avocado — Blend into the filling for a creamy, dairy-free boost of healthy fats and a velvety mouthfeel.
• Oat flour — An easy, gluten-free flour alternative for dusting or binding, offering a mild, wholesome taste.

Serving Suggestions

• Pair this raspberry dessert with a scoop of vanilla bean ice cream for a classic, creamy contrast.
• Serve it alongside a hot cup of coffee or a glass of cold milk for a delightful afternoon treat.
• Bring it to a summer potluck or picnic for a refreshing, no-gelatin dessert everyone can enjoy.
• Elevate a simple weeknight dinner by presenting it in elegant glass parfait cups.
• For a special occasion, garnish with fresh mint leaves and a light dusting of powdered sugar.
• Transform it into a decadent breakfast by layering it with Greek yogurt and granola.

If you have raspberries, make this mouthwatering dessert for any event—it’s easy, delicious, and always a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using frozen raspberries without thawing and draining. Fix: Thaw completely and pat dry to prevent a watery, soggy dessert.
• Mistake: Overmixing the batter after adding fruit. Fix: Gently fold in raspberries to avoid crushing them and turning the batter pink.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to ensure accurate heat for proper rising and setting.
• Mistake: Skipping the lemon zest or juice. Fix: Always include citrus to balance the raspberries’ sweetness and enhance their flavor.
• Mistake: Not testing for doneness with a toothpick. Fix: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
• Mistake: Cutting the dessert while it’s still hot. Fix: Let it cool completely on a wire rack to allow it to set and slice neatly.
• Mistake: Using a pan that’s too small or too large. Fix: Stick to the recommended pan size to ensure even baking and the right texture.
• Mistake: Substituting key binders like eggs or flour incorrectly. Fix: Follow the recipe’s binding agents precisely since there’s no gelatin as a backup.
• Mistake: Storing the dessert covered tightly while still warm. Fix: Cool fully before covering to prevent condensation and sogginess.

Storing Tips

• Fridge: Store in an airtight container for up to 3 days. Keep refrigerated at or below 40°F (4°C) for food safety.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: If you have raspberries, make this mouthwatering dessert warm by reheating individual portions in the microwave for 20-30 seconds until heated through to at least 165°F (74°C).

This no-gelatin dessert stays easy and delicious whether you enjoy it fresh, chilled, or gently warmed.

Conclusion

If you have raspberries, make this mouthwatering dessert! This easy, no-gelatin mousse is a delicious treat that comes together in minutes. We hope you love it as much as we do. Try it out and let us know in the comments, and don’t forget to subscribe for more simple recipes like our White Chocolate Raspberry Cheesecake Balls Recipe!

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FAQs

Can I use frozen raspberries for this dessert?

Yes, frozen raspberries work perfectly. Thaw and drain them first to avoid excess moisture in your dessert.

How long does this raspberry dessert last in the fridge?

It stays fresh for up to 3 days when stored in an airtight container. This easy and delicious dessert is best enjoyed chilled.

Is this dessert really made without gelatin?

Yes, this mouthwatering dessert sets naturally without gelatin. The recipe uses simple ingredients to achieve a perfect texture.