Elegant three-layer mousse cakes with graham cracker crust, raspberries, pistachios and creamy cheese mousse topped with fresh raspberries and chocolate

These delicious mousse cakes are a delicious treat, with a trio of flavors that come together in perfect harmony. Starting with a crunchy graham cracker crust, each cake is topped with raspberry mousse, pistachio, and creamy cheese. The combination of textures and flavors—from the tartness of the raspberry mousse, to the nutty richness of the pistachio, to the creaminess of the cheese mousse—creates a dessert that is as beautiful as it is delicious. replaces the word nice with emptypped with a rich chocolate frosting and fresh raspberries, these mousse cakes are a showstopper for any occasion.

Why you'll love this:
You’ll fall in love with these mousse cakes for their delicate balance of flavors and the luxurious, melt-in-your-mouth texture of each layer. The graham cracker crust adds a satisfying crunch that contrasts beautifully with the silky mousse layers. The raspberry mousse offers a refreshing tartness, the pistachio mousse brings a unique nutty flavor, and the cheese mousse adds a creamy richness that ties it all together. replaces the word nice with emptypped with a smooth chocolate frosting and fresh raspberries, these cakes are a feast for the senses, perfect for when you want to impress your guests or simply treat yourself to something special.

Perfect opportunity:
These mousse cakes are perfect for elegant dinners, special celebrations, or as a luxurious treat for a romantic evening. Their sophisticated presentation and complex flavors make them ideal for events where you want to wow your guests with a show-stopping dessert. They are also a great choice for birthdays, anniversaries, or holidays, adding a touch of indulgence to any occasion. Whether you are entertaining a crowd or enjoying a quiet evening, these mousse cakes are sure to delight.

Decorating tips:
For a neat presentation, consider using a kitchen blowtorch or hot tea towel to gently warm the sides of the tins before removing the cakes, to ensure a smooth finish. Once the cakes are covered in chocolate icing, let it run naturally for an elegant look. Arrange fresh raspberries on top and, if desired, add a sprinkle of finely chopped pistachios for added texture and colour contrast. For an extra touch of sophistication, consider garnishing with some edible gold flakes or a dusting of icing sugar.

Ingredients:

For the crust:

• 80g crushed graham crackers
• 30 g unsalted butter (melted)

For the raspberry mousse:

• 75g thick cream
• 50g of yogurt
• 20 g of milk
• 3.5 g gelatin (softened in ice water)
• 15 g granulated sugar
• 23 g raspberry sauce

For the pistachio mousse:

• 2.6 g gelatin (softened in ice water)
• 26.6 g of milk
• 20 g pistachio sauce
• 60 g of thick cream
• 10 g granulated sugar

For the cheese mousse:

• 66g cream cheese (softened)
• 30g of yogurt
• 90 g of thick cream
• 5 g gelatin (softened in ice water)
• 25 g of milk
• 17 g sugar

For the filling:

• 40 g thick cream (heated)
• 30 g chocolate chips
• Fresh raspberries (for decoration)

Instructions:

Crust:

1. Wrap the bottom of each mousse mold in plastic wrap. Finely crush the graham crackers and mix well with the melted butter. Firmly press this mixture into the bottom of each mold, smoothing evenly. Chill in the refrigerator for 20 minutes to set.

Raspberry mousse:

1. Wrap the bottom of a 6-inch round cake ring with plastic wrap and place it on a baking sheet or plate.
2. Soften the gelatin in ice water. In a bowl, mix the yogurt, sugar and raspberry sauce.
3. Heat the milk and dissolve the softened gelatin in it, then mix it into the yogurt mixture.
4. Whip the heavy cream until thickened, then whisk it into the yogurt mixture until smooth.
5. Pour the mixture into the cake tin, smooth the top and refrigerate until the mixture has set.

Pistachio mousse:

1. Soften the gelatin in ice water, then dissolve it in hot milk.
2. In a clean bowl, mix pistachio sauce, sugar, gelatin mixture and whipped cream until well combined.
3. Pour this mixture into the mousse rings. You can optionally cut a few raspberries in half and arrange them on the sides of the rings. Let cool until the mixture has set.

Cheese mousse:

1. Soften the gelatin in ice water, then dissolve it in hot milk.
2. In a clean bowl, mix softened cream cheese, yogurt, sugar and whipping cream with gelatin mixture until smooth.
3. Fill the mousse cake rings with the cheese mousse, smoothing the top. Refrigerate until completely set.

Trim:

1. Mix the hot heavy cream with the chocolate chips until the mixture is smooth and combined.
2. Remove the mousse cakes from the refrigerator and carefully remove the plastic wrap. Warm the edges of the molds with a hot towel or kitchen blowtorch, then carefully unmold the cakes.
3. Pour the chocolate frosting over the top of each mousse cake, letting it drip down the sides. Chill the cakes in the refrigerator for 30 minutes to allow the frosting to set.
4. Decorate with fresh raspberries and serve.

Appreciate!