Description
This White Chocolate Cheesecake Mousse with Raspberry Compote is a luscious no-bake dessert featuring a creamy, fluffy white chocolate cheesecake mousse paired with a tangy and sweet raspberry compote. Perfect for elegant gatherings or a decadent treat, it requires minimal cooking and can be prepared ahead of time.
Ingredients
Scale
For the Mousse:
- 6 ounces white chocolate, chopped
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
For the Raspberry Compote:
- 2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Melt White Chocolate: Melt the white chocolate in a heatproof bowl over a saucepan of simmering water using a double boiler, or alternatively microwave it in 20-second intervals, stirring each time until smooth. Let it cool slightly before using.
- Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Gradually add the melted white chocolate while mixing until fully incorporated.
- Whip Heavy Cream: In a separate bowl, whip the chilled heavy cream until stiff peaks form, creating a light and airy texture.
- Fold Whipped Cream: Gently fold the whipped cream into the white chocolate cheesecake mixture, taking care to keep it light and fluffy without deflating the whipped cream.
- Chill Mousse: Transfer the mousse to serving glasses or bowls and chill in the refrigerator for at least 1 hour to allow it to set properly.
- Make Raspberry Compote: In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook for 6–8 minutes, stirring and lightly mashing the berries to release the juices.
- Thicken Compote (Optional): If a thicker sauce is desired, stir in the cornstarch slurry and simmer for an additional 1–2 minutes until the compote thickens. Remove from heat and let it cool completely.
- Assemble and Serve: Spoon the cooled raspberry compote over the chilled mousse just before serving. Garnish with extra raspberries or white chocolate curls if desired. Store in the refrigerator if not serving immediately.
Notes
- Both the white chocolate mousse and raspberry compote can be prepared a day in advance for convenience.
- For a smoother raspberry compote, strain out the seeds before cooling.
- Garnish with fresh raspberries or white chocolate curls for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
