Raspberry Caramel Mousse Cake Recipe (video)

no-bake caramel cheesecake with raspberry filling, chocolate garnishes and whipped cream

How stunning is this raspberry-filled caramel mousse cake?! It’s not only beautiful but also delicious! This no-bake cheesecake mousse cake is made with a graham cracker crust, a surprise raspberry jello center surrounded by velvety caramel mousse and garnished with dollops of whipped cream and chocolate garnishes. This epic caramel and raspberry dessert is fit for a queen and you can enjoy it for a special occasion or ‘just because’!

Watch My Video Recipe!

Watch my step-by-step video tutorial for all the details! Plus, learn how to make the chocolate garnishes in my step-by-step video recipe! The chocolate garnishes are so fun to make and they make the cake look like a million dollars! And make sure you’re subscribed to my YouTube channel to get updates whenever a new recipe goes live!

Homemade Caramel Sauce

Seriously, though! This slice of cake with the raspberry jello center is perfect anytime! I made this mousse cake with my homemade caramel sauce! It’s super easy to make and wayyyy better than the store bought variety. Just place the caramel into the refrigerate to set up a bit, then use in this recipe. Get the recipe for my homemade caramel sauce here; it’s the only recipe you’ll ever need! https://tatyanaseverydayfood.com/recipe-items/caramel-sauce/

caramel raspberry mousse cake slice

The Chocolate Garnishes

I topped my caramel mousse cake with delicate and stunning chocolate garnishes. These are so easy to make at home and they really elevate any dessert to a new level! I have an in-depth video tutorial for making these garnishes. Check out that video HERE for more details!

No-Bake Caramel Cheesecake

I also call this my No-Bake Caramel Cheesecake since this recipe does include a bit of cream cheese. While it’s definitely not as dense as a regular cheesecake, this version still has that delicious flavor! The cheese helps stabilize the cream, helping it set better, and it provides great taste. If you don’t like the tangy flavor of cream cheese, mascarpone cheese will also work well for this no-bake cheesecake!

caramel mousse cake with raspberry jello center

More Recipes!

Looking for more mousse cake recipes? Try these cheesecakes and mousse cakes next!

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No-Bake Caramel Raspberry Mousse Cake video recipe
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I use a bulk roll of acetate cake collar for cakes and chocolate garnishes.
Use this comb spatula for the chocolate garnishes.
This tall spring form pan is great for cakes and cheesecakes.
And this set of jumbo cake decorating tips has all my favorite tips.

Raspberry Caramel Mousse Cake Recipe (video)

2 hrs prep + 6 hrs Setting Time
14 servings
Elegant caramel mousse cake with surprise raspberry center, whipped cream and chocolate art!

Ingredients 

  • 10 graham crackers, 1 1/2 cups (128 g) graham cracker crumbs
  • 1/4 cup butter, melted
  • 3 oz raspberry jell-o mix
  • 1 cup boiling water
  • 1 cup iced water
  • 1 cup fresh raspberries
  • 8 oz cream cheese or mascarpone, softened
  • 1 cup caramel sauce, or dulce de leche
  • 2 1/2 cups heavy cream, chilled
  • 3 tsp unflavored gelatin
  • 3 tbsp water
  • 1 cup fresh raspberries

For Whipped Cream:

  • 1 cup heavy cream, chilled
  • 1/3 cup confectioner's sugar
  • 1/2 tsp vanilla extract

For Chocolate Art (Optional):

  • 1 cup dark chocolate melts
  • 1/2 cup red chocolate melts

Instructions

  • Line the bottom and sides of an 8-inch (20 cm) round cake pan with plastic wrap; or, use a silicone pan. In a large bowl or measuring cup, combine the raspberry gelatin mixture and 1 cup boiling water. Stir until the gelatin is completely dissolved, then add the iced water. Arrange 1 cup of fresh raspberries around the edges of the pan and in the center. Pour the prepared gelatin over the raspberries. Place the jello into the refrigerator to set; about 1 hour.
  • Meanwhile, prepare the graham cracker crust. This cake can be made with regular or chocolate crackers. Place them into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into a 9-inch spring form pan. Using a large spoon, press the crumbs into the bottom of the pan to form an even and firm crust.
  • When raspberry jello has set, prepare the caramel mousse. In a large mixing bowl, beat together the softened cream cheese or mascarpone and caramel sauce for a few minutes, until smooth and creamy. Add the chilled heavy cream and beat again until stiff peaks form, another 3 to 4 minutes.
  • In a small ramekin, combine the unflavored gelatin and water; stir to combine until no clumps remain. Heat the gelatin in the microwave for 30 to 45 seconds, until gelatin is completely dissolved. Pour the hot gelatin into the mousse mixture and mix again for 1 minute, until well combined.
  • Remove the raspberry jello from refrigerator and invert into the 9-inch spring form pan onto the crust. Remove the pan, then gently remove the plastic wrap and discard. Pour the prepared caramel mousse over the raspberry layer, giving the pan a few hard taps to rid of any air pockets. Level the top with an off-set spatula. Place the cake into the refrigerator to set for 6 to 8 hours, or overnight.
  • Once cake has set, transfer onto a cake stand and garnish with whipped cream and more raspberries.

For Chocolate Art:

  • For Chocolate Garnish: melt both the dark chocolate and red chocolate melts in separate bowls. Measure out a 16x3-inch strip of acetate or plastic cake collar. First, pour the red chocolate onto the acetate and use a spatula to spread it in an even layer. Use a honeycomb bench scraper to create designs in the chocolate. Allow the first layer of chocolate to set completely before adding the dark chocolate. Place the sheet into the refrigerator for 1 to 2 minutes to set faster.
  • Pour the dark chocolate over the first layer and use a spatula to spread evenly. Allow the chocolate to semi-set, then use a sharp knife to score the chocolate into triangles. Once chocolate has set completely, carefully peel away from the acetate.

Nutrition

Calories: 541kcal | Carbohydrates: 42g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 234mg | Potassium: 203mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1226IU | Vitamin C: 5mg | Calcium: 137mg | Iron: 1mg