Raspberry Cheesecake Mousse

Diane Schatzke & Keri Oseen, cook_inspire/depositphotos.com

Raspberry Cheesecake Mousse

A nice cold dessert.


  • 1 cup light, whipped topping
  • 1 8oz pkg. cream cheese, room temperature
  • 3⁄4 cup SPLENDA® No Calorie Sweetener, Granular
  • 1 tsp finely grated lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries


1. Beat cream cheese until fluffy and beat in 1⁄2 cup SPLENDA® Granular until melted. Stir in lemon zest and vanilla.
2. Reserve some raspberries for garnish. Crush remaining raspberries with a fork and stir in remaining 1⁄4 cup SPLENDA® Granular until melted.
3. Fold light, whipped topping into cream cheese mixture and gently but quickly fold in crushed raspberries.
Spoon mousse into 6 serving glasses and chill until ready to serve.
4. Garnish mousse with fresh raspberries and a sprig of fresh mint before serving.

Nutrient Analysis

Calories: 257 KCal

Protein: 3 g

Carbohydrates: 29 g

Fibre: 2 g

Total Fat: 15 g

Sodium: 124 mg

Phosphorus: 51 mg

Potassium: 102 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 107 g

Renal and Diabetic Exchanges

1 fruit

3 thoughts on “Raspberry Cheesecake Mousse

  1. This is a delicious recipe, I cannot wait to make this with fresh peaches. I have used pineapple, blueberries & mixed berries, yummy & nice cold treat.

  2. Good easy recipe and very rich. I used Stevia as my sweetener and some frozen mixed fruit from a bag . Completely thaw the fruit and mash with a fork before adding to the recipe for best results. Makes 6 small dishes that I serve with a dab of cool whip and top with a fresh fruit.

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