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5 from 8 votes

No bake chocolate caramel cheesecake mousse with Raspberry sauce

Delicious No bake chocolate caramel cheesecake mousse with Raspberry sauce  made with cream cheese, International Delight® HERSHEY’S® Chocolate Caramel., cocoa powder and vanilla extract. Perfect summer time treat,
Prep Time10 mins
Cook Time15 mins
2 hrs
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 4
Author: Swathi (Ambujom Saraswathy)


  • Raspberry Sauce
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/3 cup cold water
  • 1/2 tsp lime or lemon juice
  • 1 1/2 cups fresh or frozen raspberries
  • Cheesecake Mousse
  • 8 oz cream cheese softened
  • ½ cup International Delight® HERSHEY’S® Chocolate Caramel.
  • 1/3 cup powdered sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon coca powder
  • 1/2 tsp vanilla extract
  • Base
  • 3/4 cup crushed graham crackers
  • 1 1/2 Tbsp packed light-brown sugar
  • 2 Tbsp butter melted


  • For the raspberry sauce:
    In a small saucepan, add granulated sugar and cornstarch, cold water, lime juice and mix well and then add raspberries. Cook over medium heat whisking frequently, until mixture reaches a boil. Stir in between and until raspberry get cooked and sauce has thickened. Remove from heat and force sauce through a fine mesh strainer into a bowl or airtight container. Cover and refrigerate.
  • For the cheesecake mousse:
    In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Then add powdered sugar whip until stiff peaks and set aside. In a separate mixing bowl, using electric hand mixer set on medium-high speed, whip cream cheese until very smooth and fluffy, about 3 minutes. To this add International Delight® HERSHEY’S® Chocolate Caramel creamer and then mix in cocoa powder and vanilla extract. Fold in the whipped cream mixture into the cream cheese mixture until combine. Cover bowl with plastic wrap and refrigerate for 2 hours or up to 8 hours. 
  • Base: 
    In a small mixing bowl, whisk together crushed graham crackers and melted butter and light-brown sugar. Using a fork or clean fingertips, blend in everything. Cover bowl and refrigerate until ready to assemble.
  • To assemble:
    First layer the base and then add ¼ cup chocolate caramel cheesecake mousse. Then layer of raspberry sauce and then chocolate caramel cheesecake mousse. Topped with fresh raspberries and mint
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