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Prepare the Raspberry Puree:
Pulse fresh raspberries in a food processor until smooth. Strain through a fine mesh sieve to remove seeds (you should have about 1 1/3 cups of puree). Set aside.
Prepare the Gelatin:
Sprinkle gelatin evenly over 3 tbsp of cold water in a microwave-safe bowl. Let it sit for 5 minutes. Heat the gelatin in the microwave on high for 30 seconds. Stir and let cool for 4 minutes until warm but not set.
Whip the Cream:
Using an electric mixer, whip 1 1/2 cups heavy cream in a medium mixing bowl until soft peaks form. Add 1/4 cup powdered sugar and continue whipping until stiff peaks form. Set aside.
Make the Cheesecake Base:
In a large mixing bowl, beat the softened cream cheese and 2 cups powdered sugar until smooth. Add vanilla extract and red food coloring (if using) and beat on high for about 2 minutes until light and fluffy.
Mix in the raspberry puree, then stir in the lukewarm gelatin mixture until well combined.
Combine Whipped Cream and Cheesecake Mixture:
Gently fold 1/3 of the whipped cream into the cheesecake mixture, followed by the remaining whipped cream, folding just until combined. Place the mousse in the refrigerator while preparing the crust (but don’t chill for more than 30 minutes).
For the Crust:
Prepare the Crust Layer:
In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly moistened.
Divide the Mixture:
Divide the graham cracker mixture evenly among 10 dessert cups and lightly press it into an even layer at the bottom of each cup.
Assembling the Mousse Cups:
Pipe the Mousse:
Transfer the mousse into a piping bag fitted with a large round tip. Pipe the mousse over the graham cracker crust layer in each dessert cup. Repeat with the remaining mousse until all cups are filled.
Chill:
Cover the cups with plastic wrap and refrigerate for at least 3 hours until the mousse sets.
Optional Topping:
Whip the Cream:
Whip 3/4 cup heavy cream until soft peaks form. Add 2 tbsp sugar and continue whipping until stiff peaks form.
Transfer the whipped cream to a piping bag fitted with a star tip and pipe it over the mousse in each cup.
Garnish:
Top each mousse cup with 1-2 fresh raspberries and a sprig of mint, if desired.
Enjoy these beautiful, decadent mousse cups for a refreshing and elegant dessert!
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