Raspberry Cheesecake Mousse

Why This Is Strictly Keto

Raspberries are one of the lowest-sugar fruits, and here they do all the sweetening alongside vanilla and a little lemon. The creamy base is simply cream cheese and heavy cream, so there is no sugar, no flour and no crust.

Ingredients

• 1 cup fresh raspberries (about 5 oz), plus 6 for topping
• 8 oz full-fat cream cheese, softened
• 1 cup cold heavy whipping cream, divided
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• Pinch of fine sea salt

Instructions

1. Make the berry base: Mash the raspberries with a fork, or blend and press through a fine sieve for a seedless mousse.

2. Beat the cream cheese: Beat the softened cream cheese with the vanilla, lemon juice and salt until completely smooth, then beat in the raspberries.

3. Whip the cream: In a separate cold bowl, whip ¾ cup of the cream to stiff peaks. Fold about a third into the raspberry mixture to lighten it, then gently fold in the rest.

4. Chill: Spoon into six small glasses and refrigerate for at least 1 hour.

5. Top and serve: Whip the remaining ¼ cup cream to soft peaks, add a swirl to each glass and finish with a raspberry.

Nutritional Info (per serving, approximate)

Tips

• Frozen raspberries work — thaw and drain them first so the mousse is not watery.
• Use full-fat cream cheese at room temperature for a lump-free texture.
• If the berries are very tart, a drop of liquid stevia is optional; the mousse is designed to be lightly sweet from the fruit alone.