No Bake Raspberry Cheesecake Mousse
Servings 6 @ 1/2 cup
Calories 275kcal
Ingredients
- 8 oz cream cheese room temperature
- 1 tsp Berry liquid stevia
- 1 cup raspberries fresh or frozen, thawed, and drained
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
optional
- lemon juice and lemon zest
Instructions
- In a stand mixer, or a large bowl and electric mixer, cream the cream cheese until smooth in texture.
- Add the raspberries and blend until combined. Pour heavy cream into cream cheese and raspberry puree and blend on high until it becomes whipped in texture.
- Once whipped, add the vanilla extract and Berry liquid stevia and blend again. Taste and adjust sweetener if needed. Makes 3 cups total.
Video
Notes
This recipe was first published in May 2014 and updated with video in May 2019.
3 g net carbs per serving
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 4g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 41mg | Sodium: 121mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 5.3mg | Calcium: 42mg | Iron: 0.3mg