Berry Mousse Cake {Delicious 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.

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?

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

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.

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.

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!

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.

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

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