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Olive Garden Raspberry Mousse Cheesecake (Copycat)

Olive Garden Raspberry Mousse Cheesecake (Copycat) - recipe card
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Indulge in the luscious layers of this no-bake copycat Olive Garden Raspberry Mousse Cheesecake. A buttery graham cracker crust supports a creamy, smooth cheesecake filling, topped with a light and airy raspberry mousse and finished with a sweet-tart raspberry sauce. Each bite offers a perfect balance of rich creaminess and bright berry flavor, just like the restaurant favorite.

Ingredients

Scale
  • 1/2 cup graham cracker crumbs (from about 4 full sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, cold
  • 2 teaspoons powdered gelatin (about 1 packet)
  • 2 tablespoons cold water (for gelatin)
  • 1 cup fresh or frozen raspberries, thawed if frozen
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 cup heavy cream, cold (for mousse)
  • 1/2 teaspoon powdered gelatin
  • 1 tablespoon cold water (for mousse gelatin)
  • 1/2 cup fresh or frozen raspberries (for sauce)
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Optional: fresh raspberries and mint leaves for garnish

Instructions

  1. Prepare the crust: In a small bowl, combine 1/2 cup graham cracker crumbs, 2 tablespoons melted butter, and 1 tablespoon sugar. Stir with a fork until the mixture resembles wet sand. Divide evenly among four 4-inch mini springform pans (or a single 6-inch pan), pressing firmly into an even layer on the bottom. Place in the refrigerator to set while you make the filling; a 10-minute chill will help the crust hold together when slicing.
  2. Bloom the gelatin for the cheesecake: Sprinkle 2 teaspoons of gelatin over 2 tablespoons cold water in a small bowl. Stir gently and let stand for 5 minutes until the gelatin becomes firm and translucent. This hydrates the gelatin so it dissolves smoothly and sets the cheesecake without lumps.
  3. Make the cheesecake base: In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1 minute. Add 1/4 cup sugar and 1 teaspoon vanilla extract, then beat until creamy and well combined, scraping down the bowl as needed.
  4. Whip the cream: In a separate bowl, using clean beaters, whip 1/2 cup cold heavy cream on medium-high speed until soft peaks form that droop slightly when the beaters are lifted, about 2-3 minutes. Do not over-whip; the cream should be smooth and billowy, not stiff and buttery.
  5. Dissolve and incorporate the gelatin: Place the bloomed gelatin in a small microwave-safe bowl and microwave on low power in 5-second intervals, stirring after each, until it liquefies and is clear, about 10-15 seconds total. Alternatively, set the bowl over a pan of simmering water. Allow to cool 1 minute, then slowly drizzle it into the cream cheese mixture while beating on low speed until fully incorporated.
  6. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, using broad strokes from the bottom up until no white streaks remain. The filling should be smooth, airy, and thick enough to mound slightly. Overmixing can deflate the cream, so stop as soon as it’s combined.
  7. Assemble the first layer: Divide the cheesecake filling evenly over the chilled crusts, smoothing the tops with an offset spatula. Tap the pans gently on the counter to release air bubbles. Refrigerate for at least 2 hours, or until the cheesecake layer is firm to the touch and no longer jiggles when shaken.
  8. Prepare the raspberry puree for the mousse: In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over low heat, stirring occasionally, until the berries break down and the mixture is syrupy, about 3-4 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much puree as possible. Discard the seeds and let the puree cool to room temperature.
  9. Bloom the gelatin for the mousse: In a small bowl, sprinkle 1/2 teaspoon gelatin over 1 tablespoon cold water. Let stand for 5 minutes until firm. Meanwhile, reheat the raspberry puree gently on low heat until warm (not boiling), then add the bloomed gelatin and stir until completely dissolved. Remove from heat and allow to cool to room temperature, about 10 minutes.
  10. Whip the mousse cream: In a clean bowl, whip 1/2 cup cold heavy cream on medium-high speed until soft peaks form. Take care not to over-whip; the cream should be light and airy, just thick enough to hold its shape when dolloped.
  11. Combine the mousse: Gently fold the cooled raspberry-gelatin mixture into the whipped cream using a spatula, folding until the color is uniform and no streaks remain. The mousse should be a pale pink, light, and mousse-like in texture. Do not overmix or it will deflate and become runny.
  12. Add the mousse layer: Spoon the raspberry mousse over the set cheesecake layer, spreading it evenly to the edges. Smooth the top. Return the pans to the refrigerator and chill for at least 2 hours, or until the mousse is firm and set. For best results, leave overnight.
  13. Make the raspberry sauce: In a small saucepan, combine 1/2 cup raspberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring frequently, until the berries break down and the sauce thickens slightly, about 5 minutes. Strain through a fine-mesh sieve to remove seeds, pressing with the back of a spoon. Let the sauce cool completely; it will thicken further as it cools.
  14. Unmold and serve: When ready to serve, run a thin knife around the edge of each springform pan, then release the sides. Place each cheesecake on a serving plate. Spoon the raspberry sauce over the top, letting it drizzle down the sides. Garnish with fresh raspberries and mint leaves if desired. Serve chilled.

Notes

Store assembled cheesecakes in the refrigerator, covered, for up to 3 days. The raspberry sauce can be refrigerated separately in an airtight container for up to 1 week. To freeze, omit the sauce and wrap each chilled cheesecake (in its pan) tightly in plastic wrap then foil; freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Once thawed, top with sauce and garnishes. For the best texture, allow the cheesecake to sit at room temperature for 10-15 minutes before serving, as the chilled mousse and cheesecake will soften slightly and become more luscious.

Nutrition

Keywords: Olive Garden raspberry mousse cheesecake, copycat recipe, no-bake cheesecake, raspberry mousse, graham cracker crust, creamy cheesecake, raspberry sauce, easy dessert, summer dessert, individual cheesecake

Find it online: https://copycatkitchenco.com/olive-garden-raspberry-mousse-cheesecake-copycat/