If you’re searching for a show-stopping dessert that’s equal parts decadent and refreshing, White Chocolate Cheesecake Mousse with Raspberry Compote belongs right at the top of your list. This elegant treat combines the creamy sweetness of a no-bake cheesecake mousse with the tangy brightness of a homemade raspberry compote, resulting in a layered dessert that feels like something you’d order at a chic bistro — without any of the fuss. Each silky spoonful features billowy whipped cream folded into cream cheese, luscious white chocolate, and a crown of ruby red compote that bursts with flavor. Whether you’re entertaining guests or just craving something special, this dish delivers pure pleasure in every bite.
Ingredients You’ll Need
This recipe proves that luxurious desserts don’t require a ton of ingredients — just a handful of quality staples that come together to create magic. Each component in White Chocolate Cheesecake Mousse with Raspberry Compote contributes texture, flavor, and visual appeal, so you’ll want to gather them with care.
- White chocolate (6 oz, chopped): Go for a good-quality bar for the smoothest melt and the best flavor — chips work in a pinch but bars yield silkier mousse.
- Cream cheese (8 oz, softened): The heart of the mousse, it gives cheesecake richness, so make sure it’s at room temperature for easy blending.
- Powdered sugar (1/4 cup): Delicately sweetens the mousse without any grittiness, creating that signature store-bought creaminess.
- Vanilla extract (1 teaspoon): Just a splash enhances both the white chocolate and the tangy fruit, making the flavors pop.
- Heavy whipping cream (1 cup, cold): This is what lifts the mousse, giving it airy volume you can only achieve with cold heavy cream whipped to peaks.
- Raspberries (2 cups, fresh or frozen): The star of the compote — use what’s ripe and available for juicy flavor and a pop of color.
- Sugar (2 tablespoons, for compote): Sweetens the raspberries and helps coax out their bright juices.
- Lemon juice (1 teaspoon): Awakens the raspberries and balances their natural sweetness.
- Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water, optional): For those who prefer a thicker compote topping, this keeps the sauce from running.
How to Make White Chocolate Cheesecake Mousse with Raspberry Compote
Step 1: Melt the White Chocolate
Start by melting your chopped white chocolate in a heatproof bowl fitted snugly over a saucepan of simmering water, or pop it in the microwave in 30-second bursts, stirring often. The moment it turns glossy and perfectly smooth, set it aside to cool slightly — this ensures your mousse stays light and fabulous.
Step 2: Whip the Cheesecake Base
In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. You’re aiming for a luxuriously smooth and luscious texture — no lumps allowed! Once creamy, pour in the cooled (but still pourable) white chocolate and mix until fully combined.
Step 3: Whip and Fold the Cream
Using a separate bowl that’s nice and cold, whip the heavy cream until stiff peaks form. This is your secret to fluffy mousse! Gently fold the whipped cream into the white chocolate and cream cheese base in batches. Try not to overmix — you want to keep all that precious air inside for a mousse that practically floats.
Step 4: Chill and Set
Spoon or elegantly pipe the finished mousse into individual serving glasses or bowls. Pop them in the fridge for at least one hour to set. This short chill gives everything a chance to firm up and meld into that instantly recognizable cheesecake-mousse texture.
Step 5: Prepare the Raspberry Compote
While the mousse chills, combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally as the berries break down and the mixture turns syrupy — this usually takes 8–10 minutes. If you like things a bit thicker, add the cornstarch slurry and cook for another couple of minutes. Once done, let the compote cool completely.
Step 6: Assemble and Finish
Once the mousse is perfectly set, spoon or drizzle the raspberry compote on top of each chilled glass. The sweet-tart compote balances the rich, creamy base for a result that tastes as vibrant as it looks. Top everything off with fresh raspberries or white chocolate shavings to make it truly irresistible!
How to Serve White Chocolate Cheesecake Mousse with Raspberry Compote
Garnishes
Garnishes are where you can make White Chocolate Cheesecake Mousse with Raspberry Compote shine like a dessert star. A few fresh raspberries or a sprinkle of white chocolate curls give a gourmet finish and hint at the flavors inside. You could even add a little mint for fresh color, or a dusting of powdered sugar right before serving to add a snowy touch.
Side Dishes
Since the mousse is rich and luscious, serve it alongside light options for perfect balance. A delicate shortbread cookie or crispy almond tuile on the side is just enough to add texture without stealing the spotlight. If you want to make it a bigger occasion, pair the mousse with a cup of espresso or a flute of sparkling wine for true celebration.
Creative Ways to Present
Presentation can transform this dessert from weeknight treat to showpiece! Try layering White Chocolate Cheesecake Mousse with Raspberry Compote in vintage coupe glasses or mini mason jars for a delightful rustic touch. For parties, make mini parfaits in tall shot glasses, or create a big family-style trifle with beautiful swirls of mousse and compote for everyone to dig into.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Cover your mousse cups tightly with plastic wrap and store them in the fridge for up to three days. The mousse keeps its cloudlike texture chilled, while the raspberry compote’s flavor only deepens as it rests. Just be sure to keep them airtight so the mousse doesn’t absorb fridge odors.
Freezing
For longer-term storage, you can freeze the mousse (without the compote) in well-sealed containers for up to one month. When ready to enjoy, simply defrost overnight in the fridge, then top with a fresh batch of compote. The texture will be slightly firmer after thawing but still creamy and dreamy.
Reheating
White Chocolate Cheesecake Mousse with Raspberry Compote is best served chilled, so there’s really no need for reheating. If the compote has thickened too much in the fridge, you can gently warm it in the microwave or on the stove just until pourable, then let it cool before topping the mousse.
FAQs
Can I use other berries for the compote?
Absolutely! While raspberries are classic, you can substitute strawberries, blueberries, blackberries, or even a mixed berry combo. Each brings its own personality and color, so feel free to experiment based on what’s seasonal or on sale.
Can I make White Chocolate Cheesecake Mousse with Raspberry Compote in advance?
Yes, this dessert is a dream for planning ahead! Both the mousse and compote can be made up to a day before serving; just assemble the cups when you’re ready so everything feels fresh and inviting.
What can I use if I don’t have a mixer?
If you don’t have a hand or stand mixer, you can still whip the cream by hand with a balloon whisk and some elbow grease — or use a sturdy mixing spoon for the cream cheese mixture. It’s a little arm workout, but totally doable!
How can I make this dessert gluten free?
This recipe is naturally gluten free, as none of the ingredients contain wheat. Just make sure your chocolate and any garnishes you add are certified gluten free if serving to those with allergies.
Can I adjust the sweetness of the mousse or compote?
Of course! Taste both elements as you go. Add a little more powdered sugar to the mousse if you like it sweeter, or reduce the sugar in the raspberry compote for a tangier finish — it’s all about making this dessert your perfect treat.
Final Thoughts
If you’re craving a dessert that balances elegance with utter simplicity, you have to try White Chocolate Cheesecake Mousse with Raspberry Compote. It’s the kind of sweet you’ll want to share with friends, savor on special occasions, or just enjoy when the mood strikes — creamy, dreamy, and totally unforgettable!
Print
White Chocolate Cheesecake Mousse with Raspberry Compote Recipe
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this luxurious White Chocolate Cheesecake Mousse with a tangy Raspberry Compote for a delightful dessert that will impress your guests.
Ingredients
For the Mousse:
- 6 oz white chocolate (chopped)
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
For the Raspberry Compote:
- 2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Make the Mousse: Melt white chocolate until smooth. Beat cream cheese, sugar, and vanilla. Combine with melted chocolate. Whip cream and fold into mixture. Chill.
- Prepare the Raspberry Compote: Cook raspberries, sugar, and lemon juice until syrupy. Thicken with cornstarch slurry if desired. Cool before serving over mousse.
Notes
- You can make both the mousse and compote a day ahead and assemble just before serving.
- Swap raspberries for strawberries, blueberries, or a mixed berry blend if preferred.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mousse cup
- Calories: 390
- Sugar: 27g
- Sodium: 115mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
