1. Prepare the Raspberry Puree

Using a food processor or blender, pulse the fresh raspberries until they become a smooth puree. To remove the seeds, pour the puree through a fine mesh strainer into a bowl. Use a spoon to press the liquid through, leaving the seeds behind. This should yield about 1 ⅓ cups of seedless raspberry puree. Set aside.

2. Bloom the Gelatin

Pour 3 tablespoons of cold water into a small microwave-safe bowl. Evenly sprinkle the gelatin powder over the water and let it sit for 5 minutes. This allows the gelatin to absorb the liquid, creating a thickened consistency known as “blooming.”

After 5 minutes, microwave the gelatin mixture on high power for 30 seconds. Stir well for 1 minute to ensure it is fully dissolved, then let it cool for about 4 minutes. Do not let it cool completely, as it needs to remain liquid for easy mixing.

3. Whip the Cream

In a medium mixing bowl, use an electric mixer on high speed to whip the heavy cream until soft peaks form. This means the cream should hold its shape but still be slightly soft.

Add ¼ cup of powdered sugar and continue whipping until stiff peaks form. This is when the cream holds its shape firmly without collapsing. Set the whipped cream aside.

4. Make the Cheesecake Base

In a large mixing bowl, blend the softened cream cheese with the remaining 2 cups of powdered sugar. Mix until smooth and well combined. Add the vanilla extract and a few drops of red food coloring if using, then mix again until the color is evenly distributed.

Increase the mixer speed to high and whip the mixture for about 2 minutes until it becomes light and fluffy. This step incorporates air, giving the mousse a smooth, airy texture.

5. Combine the Ingredients

Gently mix the raspberry puree into the whipped cream cheese mixture. Once combined, slowly pour in the lukewarm gelatin mixture while continuing to mix. This ensures the mousse sets properly without clumping.

Next, fold in one-third of the whipped cream using a spatula. This helps lighten the mixture before adding the rest of the whipped cream. Gently fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture. Place the mousse in the refrigerator while preparing the crust.

6. Make the Graham Cracker Crust

In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened.

Divide the mixture evenly among the dessert cups, pressing it down lightly to create a firm base.

7. Assemble the Mousse Cups

Transfer the raspberry cheesecake mousse to a piping bag fitted with a large round tip. Pipe the mousse over the graham cracker crust in each dessert cup, filling to the top. Smooth the surface if necessary.

Cover the cups with plastic wrap and refrigerate for at least 3 hours to allow the mousse to fully set.

8. Add the Optional Toppings

If desired, prepare a whipped cream topping by whipping the heavy cream and sugar until stiff peaks form. Pipe or spoon the whipped cream onto each mousse cup. Garnish with fresh raspberries and mint leaves for an elegant finish.