No Bake Raspberry Cheesecake Mousse
Servings 6 @ ½ cup
- 8 oz cream cheese softened
- 1 teaspoon Berry liquid stevia or ½ cup Swerve confectioners
- 1 cup raspberries fresh or frozen, thawed, and drained
- 1 cup heavy cream
- 1 teaspoon vanilla extract
In a stand mixer, cream the cream cheese until smooth in texture. Add the raspberries and blend until combined. Pour heavy cream into cream cheese and raspberries and blend on high until it becomes whipped in texture. Once whipped, add the vanilla extract and Berry liquid stevia and blend again. Makes 3 cups total.
This recipe was first published in May 2014 and updated with video in May 2019.
Net Carbs: 3g
Serving: 1serving | Calories: 275kcal | Carbohydrates: 4g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 41mg | Sodium: 121mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 5.3mg | Calcium: 42mg | Iron: 0.3mg