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    Home » Food

    Berry Mousse Cake {Delicious No-Bake Dessert!}

    5 from 2 votes

    By Pina Bresciani ⁠— June 30, 2023 — Leave a Comment

    Jump to Recipe
    Berry mousse cake topped with fresh berries on a plate with a slice cut out

    This berry mousse cake will be your new favorite summer dessert! Made with a graham cracker crust and a smooth mixed berry ricotta mousse, it doesn't require any baking, which is always an added bonus.

    Why you should make it

    • You can make it ahead of time - This cake requires 4-6 hours to set, so making it 1-2 days in advance is completely fine (not to mention, convenient!)
    • It's a showstopper - not only is this berry mousse cake delicious, it's also very pretty to look at. The final product is topped with fresh berries, and you can even add little flowers if you'd like to give it that extra something special
    • It's no bake - This is an ideal summer dessert (although it's great any time of the year), and if you can avoid turning the oven on in the summer, then why not?
    Berry mousse cake topped with fresh berries on a plate with a slice cut out
    Jump to:
    • Why you should make it
    • Ingredients
    • How to make it - step by step
    • Top tips
    • Storage
    • More dessert recipes
    • Recipe

    Ingredients

    This cake consists of two major components, the mousse itself and the crust.

    The mousse:

    • Fresh mixed berries - gives the cake its distinct berry flavor. This recipe uses a mix of raspberries, blueberries and blackberries
    • Sugar - to give the cake some sweetness
    • Lemon juice - to help create the berry sauce that will be the base of the mousse
    • Gelatin powder - need to set the mousse
    • Ricotta cheese - Adds extra creaminess and depth to the mousse
    • Whipping cream - a key component to the mousse

    The crust:

    • Graham cracker sheets - form the base of the crust
    • Melted butter - helps the crust come together
    • Lemon zest - adds a beautiful lemony hint to the cake
    Slice of berry mousse cake on a plate

    How to make it - step by step

    Make the berry sauce

    Add berries to a saucepan along with sugar and lemon juice (photo 1). Bring to the boil and simmer until slightly thick (photo 2)

    Remove from heat and use a sieve to remove berry seeds (photo 3)

    Dissolve gelatin packets in a small bowl in water, and let it swell for 5-10 mins. Dissolve gelatin in warm berry sauce (photo 4) Set the sauce aside.

    Step by step photos on how to make the berry sauce

    Make the crust

    Line the bottom of a 9 inch springform pan with parchment paper.

    Put the graham crackers in a food processor and process until crumbs form. Add the graham cracker crumbs to a bowl and add melted butter and lemon zest (photo 1) Mix until crumbs are moistened (photo 2)

    Press the mixture into the bottom of the springform pan with the back of a spoon (photo 3) Refrigerate until the filling is ready.

    Step by step photos on how to make the crust

    Make the Berry Ricotta Mousse

    Add ricotta to the berry sauce (photo 1) and mix with a spoon to combine.

    In another bowl, beat whipping cream with a hand mixer or electric mixer until soft peaks form (photo 2) Add the berry sauce and continue to mix until soft peaks form again (photos 3 & 4)

    Pour the berry mousse over the cookie crust (photo 5) Refrigerate the cake for 4-6 hours to set.

    Decorate with fresh berries (photo 6) Enjoy!

    Step by step photos on how to make the berry mousse and assemble the cake

    Top tips

    You can use any combination of berries you'd like in this recipe, as long as it equals 5.5 cups of berries - prefer raspberries over blueberries and blackberries? Making a straight raspberry mousse cake is possible with this recipe!

    Storage

    Fridge: This cake will keep in the fridge, covered for 4-5 days.

    Freezer: It also freezes well. It will keep for up to 2 months in the freezer. Wrap in plastic wrap followed by aluminium foil. When ready to enjoy, thaw in the refrigerator overnight, and do not try to reheat the cake in any way.

    Berry mousse cake in a plate with a bowl of fresh berries in the background

    More dessert recipes

    • Crostata (Italian Jam Tart): Just Like Nonna’s!
    • Fresh Peach Tart With Lemon Cream Filling
    • No-Bake Pistachio Mascarpone Tart

    If you tried making this Berry Mousse Cake, or any other recipe on the blog, please let me know what you thought of it in the comments below. I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, PINTEREST and TIKTOK to see more delicious food and what I’ve been up to.

    Recipe

    Berry mousse cake on a plate topped with fresh berries
    Print Pin
    5 from 2 votes

    Berry Mousse Cake {No-Bake Dessert!}

    This berry mousse cake will be your new favorite summer dessert! Made with a graham cracker crust and a smooth mixed berry ricotta mousse, it doesn't require any baking, which is always an added bonus.
    Course Dessert
    Cuisine American
    Prep Time 1 hour hour
    Servings 12 slices
    Calories 423kcal
    Author Pina Bresciani

    Ingredients

    • 5.5 cups (800g) fresh mixed berries mix of blackberries, blueberries and raspberries
    • 1 cup granulated sugar
    • 4 tablespoon lemon juice
    • 2 tbsp (2 packets) unflavored gelatin powder
    • ½ cup cold water
    • 1.5 cups ricotta cheese
    • 2 cups whipping cream

    For the Crust

    • 11 graham cracker sheets
    • 7 tablespoon butter melted
    • 1 teaspoon lemon zest

    Instructions

    Make the Berry Sauce

    • Add berries to a saucepan along with sugar and lemon juice. Bring to the boil over medium heat, stirring constantly. Simmer for about 25 minutes until slightly thick.
    • Remove from heat and use a sieve to remove berry seeds. The yield should be about 1 ¾ cups of berry sauce.
    • Dissolve gelatin packets in a small bowl in water, and let it swell for 5-10 mins. Dissolve gelatin in warm berry sauce. Set the sauce aside.

    Make the Crust

    • Line the bottom of a 9 inch springform pan with parchment paper.
    • Put the graham crackers in a food processor and process until crumbs form. Add the graham cracker crumbs to a bowl and add melted butter and lemon zest. Mix until crumbs are moistened.
    • Press the mixture into the bottom of the springform pan with the back of a spoon. Refrigerate until the filling is ready.

    Make the Berry Ricotta Mousse

    • Add ricotta to the berry sauce and mix with a spoon to combine.
    • In another bowl, beat whipping cream with a hand mixer or electric mixer until soft peaks form. Add the berry sauce and continue to mix until soft peaks form again.
    • Pour the berry mousse over the cookie crust. Refrigerate the cake for 4-6 hours to set.
    • Decorate with fresh berries. Enjoy!

    Recipe Notes

    • This recipe make one 9-inch cake
    • You can use any combination of berries you'd like in this recipe, as long as it equals 5.5 cups of berries
     
    Nutrition Facts
    Berry Mousse Cake {No-Bake Dessert!}
    Amount Per Serving
    Calories 423 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 16g100%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 78mg26%
    Sodium 175mg8%
    Potassium 159mg5%
    Carbohydrates 42g14%
    Fiber 3g13%
    Sugar 30g33%
    Protein 6g12%
    Vitamin A 974IU19%
    Vitamin C 5mg6%
    Calcium 111mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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