background image

Olive Garden Raspberry Mousse Cheesecake

  • Yields: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!


    Filling Ingredients:

    • 1 lbs cream cheese, softened

    Raspberry Mousse Ingredients:

    • 1 1/2 tsp gelatin


  1. For the Filling: Preheat oven to 325° F.
  2. Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
  3. Pour into the prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
  4. For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute.
  5. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.
  6. Whip cream until soft peaks form. Add 2 Tbsp sugar and continue whipping until stiff peaks form. Measure out 1 1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping.
  7. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving.
  8. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.
  9. Makes 6

You may also like