Raspberry Valentines Mousse

Raspberry mousse

This was an amazing recipe to find and sooo yummy!    I changed a few things (’cause when did I ever follow a recipe exactly?).   I used a graham cracker crust on the bottom (like you would use for a cheesecake) instead of the nut mixture.  Nuts are so expensive and I figured this would be a way to cut down on costs.  I also made it strawberry and raspberry as I didn’t have 2 1/2 cups of frozen raspberries.  You really don’t even notice the strawberry flavour.

The only thing I didn’t like was how long it took me to make these.  Granted, I had to cut up the strawberries (they were fresh), but it took me about an hour total (way too long to be in the kitchen unless you’re cooking a meal, in my opinion).   Hubs and Little Man both enjoyed it immensely, though (oh, and so did I!).   I only made half the recipe since we didn’t want 8 or more cups of this stuff hanging around but I still got 5 good-sized dishes out of it.   I hope you enjoy as much as my family did!


Raspberry Mousse
Recipe Type: Dessert
Author: afinninthekitchen.com
Prep time:
Total time:
Serves: 8-12
  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 stick butter, melted
  • 4 Tbs honey + 1 tsp
  • 16 oz cream cheese
  • 2 1/2 cups of frozen raspberries, thawed and blended smooth
  • 2 tsp vanilla
  • 1/2 tsp lemon juice
  • 1 c heavy whipping cream
  1. Grind the nuts until they make a fine meal. Add the melted butter and bake on cookie sheet for about 30 minutes at 350, stirring every 5 minutes.
  2. Drizzle 1 tsp honey over, combine, and cool.
  3. Beat cream cheese until light and creamy, add raspberries and combine
  4. Add 1 tsp of vanilla, the lemon juice, and 3 Tbs of the honey. Combine and refrigerate.
  5. Whip the cream until stiff peaks form. Add 1 tsp vanilla and 1 Tbs honey – beat until firm.
  6. Add 1/2 the cream to the raspberry mix, stir until no white remains.
  7. Layer in glasses: nut mixture, raspberry mix, and whipped cream on top.
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