Summer is the perfect time to make no-bake cakes — no need to turn on the oven, and fresh berries are everywhere. Since raspberries are in season right now, that's exactly what I used for today's cake. I made the mousse with heavy cream and cream cheese — the kind similar to Philadelphia, Almette, or Rasa. Mascarpone is a bit different, but it works beautifully here too. The cake turned out a lovely soft pinkish color. I topped it with a crown of whipped cream and fresh raspberries. It was absolutely delicious — my taste testers demolished it in no time, and I kept right up with them! Light, fresh, and perfectly summery!
Ingredients:
- Crust:
- 200 g cookies
- 100 g butter
- Mousse:
- 500 g heavy cream 33%
- 150 g cream cheese
- 120 g sugar
- 10 g gelatin
- 10 g vanilla sugar
- 200 g raspberries (100 g for purée, 100 g whole)
- Topping (optional):
- 200 g raspberries
- 150 g heavy cream 33%
- shredded coconut
How to cook no-bake raspberry mousse cake
Crush the cookies in a food processor or by any other method available to you. Melt the butter in the microwave and pour it over the crushed cookies, then mix well. If your cookies aren't sweet enough, add a little powdered sugar.
Pour the crumbs into a pan (mine is 22 cm in diameter), spread them out evenly, and press down firmly. Refrigerate while you prepare the filling.
Place the raspberries (100 g) in a small saucepan, add the sugar and vanilla sugar. Bring to a boil, crushing the berries with a potato masher.
Soak the gelatin in 4 tbsp of water ahead of time and let it sit for as long as indicated on the package. Then heat it until hot so the gelatin fully dissolves (I do this in the microwave), and let it cool. Whip the heavy cream until thick, add the cream cheese, and whip again.
Once the mixture has partially set, I sprinkled toasted shredded coconut on top and gently pressed it in.
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