First Step: Begin by pureeing the raspberries in a food processor until smooth, then strain through a fine mesh to remove seeds, reserving 1 1/3 cups of the puree. This sets the fruity base that makes this raspberry mousse so delightful.

Second Step: Sprinkle the gelatin powder over 3 Tbsp (45 ml) of cold water and let it rest for 5 minutes to bloom, then heat it in the microwave for 30 seconds and whisk until smooth, cooling it until warm.

Third Step: Whip 1 1/2 cups (355 ml) of heavy cream until soft peaks form, then add 1/4 cup (65 g) of powdered sugar and continue until stiff peaks form for that light, airy texture.

Fourth Step: In a separate bowl, blend 12 oz (340 g) of softened cream cheese with the remaining 2 cups (195 g) of powdered sugar, 1 tsp vanilla extract, and optional red food coloring until light and fluffy.

Fifth Step: Mix in the reserved raspberry puree and the cooled gelatin mixture into the cream cheese blend, then fold in the whipped cream in two additions to keep it airy.

Sixth Step: Chill the mousse mixture while preparing the crust by combining 1 cup (120 g) of graham cracker crumbs, 2 Tbsp (26 g) of sugar, and 1/4 cup (56 g) of melted butter; press into 10 dessert cups.

Final Step: Pipe the mousse over the crust, cover, and refrigerate for 3 hours until set. For the topping, whip 3/4 cup (175 ml) of heavy cream with 2 Tbsp (26 g) of powdered sugar until stiff peaks form, then pipe over the mousse and garnish with 10-20 fresh raspberries and mint leaves. The total preparation takes about 45 minutes prep, 1 minute cook, plus 3 hours chilling, making it a cheesecake mousse that’s worth the wait.