Description
A budget-friendly, no-bake dessert that combines a buttery biscuit crust with a light, airy raspberry mousse. Perfect for using pantry staples and frozen berries to create a luxurious treat without the high cost.
Ingredients
Scale
- 250g (approx. 2 cups crumbs) Buttery Biscuits or Digestive Biscuits
- 60g (4 tablespoons) Unsalted Butter, melted
- 1 tablespoon Granulated Sugar
- 200g Frozen Raspberries
- 500ml (2 cups) Heavy Cream, cold
- 3–4 tablespoons Confectioners’ Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
Instructions
- Crush the biscuits into fine crumbs using a food processor or a rolling pin in a ziplock bag.
- Mix the biscuit crumbs with melted butter and granulated sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate to set.
- Thaw frozen raspberries slightly, then blend until smooth. Strain through a fine-mesh sieve to remove seeds if desired.
- Mix 150ml of raspberry puree with lemon juice and confectioners’ sugar. Taste and adjust sweetness if needed.
- In a large, cold bowl, whip the cold heavy cream with vanilla extract using an electric mixer until stiff peaks form.
- Fold one-third of the whipped cream into the raspberry puree to lighten it.
- Gently fold in the remaining whipped cream until just combined, being careful not to deflate the air.
- Pour the mousse over the chilled crust and smooth the top.
- Optionally swirl extra raspberry puree on top for decoration.
- Cover and refrigerate for at least 4 hours, preferably overnight, until set.
Notes
Ensure heavy cream and bowls are very cold for best whipping results. Do not over-mix the mousse to maintain airiness. For a gluten-free version, use gluten-free biscuits or almond flour. For dairy-free, substitute heavy cream with chilled full-fat coconut cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 24
- Sodium: 120
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: raspberry mousse cake, no-bake dessert, budget dessert, frozen raspberry recipe, easy mousse, gluten-free dessert option, dairy-free option