This white chocolate raspberry mousse is one of those desserts that feels a little fancy but is actually very easy to make. There’s no baking involved, prep is minimal, it’s eggless, and it comes together quickly.
This recipe was originally posted here in 2013 and updated in 2016 with new photos (there’s an old one at the bottom of the post) and tips. The recipe remains exactly the same.
This mousse works just as well for a casual dessert as it does for something a bit more special, and it’s a great option when you don’t want to spend much time in the kitchen. If you do have time to spare, this no-bake Raspberry Tart is my favorite Valentine’s Day dessert!
Right after you make it, this mousse is thick and creamy and very similar to a no-bake cheesecake filling. After chilling in the fridge for a while, it softens and becomes more mousse-like, though it never quite reaches the airy texture of traditional mousse.
Instead, it stays smooth and rich. The Greek yogurt adds a pleasant tang that balances the sweetness of the white chocolate and keeps the dessert from feeling too heavy.
Because it’s so quick to prepare, this mousse is ideal for making ahead. You can portion it into small glasses or jars and let it chill until you’re ready to serve. It also works well for entertaining since it looks elegant without requiring any last-minute effort.
- Quick and easy to make – no baking required.
- Creamy and smooth – rich without being overly heavy.
- Naturally gluten-free – no special substitutions needed.
- Flexible texture – enjoy it right away or after chilling.
Ingredients
Whipping cream – you can also use heavy cream. I haven’t tried anything else, so I’m not sure if they’d work.
Cream cheese – full-fat works best for richness, but light cream cheese can be used if needed.
White chocolate – chopped white chocolate melts more easily and reliably than white chocolate chips. But you can use either.
Plain Greek yogurt – adds tang. Full-fat or low-fat both work.
Raspberries – fresh or frozen work equally well.
Can you notice the seeds?
You might notice a tiny crunch if you’re paying close attention, but for most people it just adds a little texture. If you or your guests are really picky about seeds, straining the mashed raspberries before folding them in will give a completely smooth, seed-free mousse.
To do that, mash the raspberries and use the back of a spoon or a small rubber spatula to press the pulp through a small sieve. The juice and smooth pulp will pass through, while the seeds stay behind. Discard them or use in a Raspberry Smoothie where they’ll be blended anyway.
All of these can be made traditionally or gluten-free.
- Raspberry Chocolate Tart – a rich chocolate dessert balanced with a vibrant raspberry layer and more raspberries on top.
- No-bake Mini Raspberry Cheesecakes – individual cheesecakes with a smooth raspberry filling and crisp crust.
- Heart-shaped Brownies – these easy heart-shaped brownies are ultra fudgy, topped with cheesecake batter and raspberry sauce and then they’re cut into hearts with a cookie cutter.
- Raspberry Molten Lava Cakes – these cakes are decadently chocolatey with a bright raspberry center. The recipe yields just 2, so they’re perfect for a romantic Valentine’s Day dinner!
Here’s an original photo for anyone wondering whether this is the recipe they made in the past
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White Chocolate Raspberry Mousse
Servings 2
This amazingly delicious white chocolate raspberry mousse is made a little healthier with Greek yogurt and is made without eggs! Naturally gluten-free.
Prevent your screen from going dark
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In a small bowl, with an electric mixer, beat the cream until stiff peaks form. Be careful to not over mix or it’ll turn into butter!
1/4 cup (60 ml) whipping cream
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In a separate medium bowl, using the same beaters, mix together the cream cheese and melted white chocolate. Add the Greek yogurt and mix until well combined and then add the mashed raspberries and stir.
4 ounces (112 grams) full-fat cream cheese, 1/3 cup (56 grams) white chocolate, 1/2 cup (120 grams) plain Greek yogurt, 1/2 cup (60 grams) fresh or frozen raspberries
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Fold in all but a tablespoon of cream (you’ll use that tablespoon to put on top of the mousse). Try to keep the mousse as light as possible. Spoon the mousse into two serving glasses and serve, or chill until serving, up to eight hours. Right after you make it, this mousse is thick and creamy and very similar to a no-bake cheesecake filling. After chilling in the fridge for a while, it softens and becomes more mousse-like
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Top with the leftover cream and garnish with raspberries, if desired.
- If you don’t want any seeds in your mousse, mash the raspberries and use the back of a spoon or a small rubber spatula to press the pulp through a small sieve. Discard the seeds or add them to a smoothie.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 464kcalCarbohydrates: 22gProtein: 11gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 98mgSodium: 224mgPotassium: 282mgFiber: 2gSugar: 19gVitamin A: 1217IUVitamin C: 8mgCalcium: 181mgIron: 0.4mgNet Carbs: 20
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