Olive Garden Raspberry Mousse Cheesecake

READY IN: 2hrs
Recipe by Mysterygirl

This is a copycat recipe.

Top Review by zoegirl21

I only had 1/2 a cup of whipping cream, so I decided I would whip it up and just use it for the mousse instead of saving some for topping it. I don't think I had enough whipping cream for it to whip though- you know, like not enough volume or something. It just wouldn't whip so it was fluffy. It got a little poofy, but not like whipped cream should be. I made the mousse part anyway, but left it on the side. All my friends think I have an gift with cheesecake and they reported to me that this was the best one I have ever made (they decided not to try the raspberry mousse on top). So, even just the plain cheesecake was absolutely brilliant. I used a store bought crust this time, but next time I think I will attempt a homemade chocolate crumb crust.

Ingredients Nutrition


  1. FILLING-Preheat oven to 325 degrees.
  2. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes.
  3. Pour into prepared crust.
  4. Place on baking sheet and bake for 25 minutes.
  5. Cool to refrigerated temperature.
  6. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute.
  7. Micro on HIGH for 30 seconds or until gelatin is completely dissolved.
  8. (Or heat on stove with 1 additional T of water.) Combine gelatin with preserves.
  9. Chill 10 minutes.
  10. CREAM-Whip cream until soft peaks form.
  11. Add 2 T sugar and continue whipping until stiff peaks form.
  12. Measure out 1-1/2 c of whipped cream for mousse and set aside.
  13. Refrigerate remainder of cream for topping.
  14. Gently fold raspberry mixture into measured whipped cream.
  15. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center.
  16. Chill 1 hour before serving.
  17. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

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