You can find more Olive Garden Recipes at CopyKat.com, the web’s most popular destination for copycat restaurant recipes.
Olive Garden’s Raspberry Mousse Cheesecake
Make the Olive Garden Raspberry Mouse Cheesecake at home.
Print
Pin
Rate
Add to Collection
Servings: 16
Calories: 270kcal
Ingredients
Raspberry Mousse
- 1 1/2 teaspoons gelatin powder
- 1 1/2 tablespoons cold water
- 1/2 cup raspberry preserves
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Cheesecake Filling
- 16 ounces cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon Vanilla
- 1 graham cracker pie shell
Instructions
Cheesecake Filling
- Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.
Raspberry Mousse
- Sprinkle gelatin over cold water, stir and let stand 1 minute. Microwave on HIGH for 30 seconds or until gelatin is completely dissolved (or heat on stove with 1 additional tablespoon of water). Combine gelatin with preserves. Chill 10 minutes.
Whipped Cream Topping
- Whip cream until soft peaks form. Add 2 tablespoons of sugar and continue whipping until stiff peaks form. Measure out 1 and 1/2 cup of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream.
- Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 16 servings and top each piece with a dollop of reserved whipped cream. Yield: 16 servings
Nutrition
Calories: 270kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 158mg | Potassium: 78mg | Fiber: 0g | Sugar: 15g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.5mg
Liz Nelson
This was very easy to make and it was very good! I really enjoyed it!