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Dessert Recipes

This Frozen Raspberry Mousse Cake Recipe Is Low-Calorie + Crave-Worthy!

It takes just 6 ingredients to create this raspberry refresher crusted with shortbread cookies

When warmer weather approaches, we like to swap those rich chocolate after-dinner desserts for something fruity and refreshing, like a slice of this frozen raspberry mousse cake recipe. It’s chilled to perfection, topped with fresh berries for some in-season flavor, plus we like to drizzle it with white chocolate at the end to give it a touch more creaminess. If you’ve given it a try, comment below to let us know!

Make it a chocolate raspberry mousse cake by subbing in 28 mini brownies, such as Entenmann’s Little bites, for the shortbread cookies. Omit the butter. In a food processor, pulse the brownie bites until crumbs form. Press the mixture into the bottom of the pan and chill for 20 minutes. Continue with the recipe as directed, substituting in 2 ounces of dark chocolate for the white chocolate. 

Related: This Easy 3 Layer Neapolitan Mousse Cakes Recipe Is a Feast for the Eyes and Your Tastebuds


16 servings

Total Time

Prep Time

Cook Time


  • 30 shortbread cookies, finely ground, from 10-oz. pkg. such as Lorna Doone
  • 5 Tbs. butter, melted
  • 4 cups raspberries, from 3 (6 oz.) pkgs.
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 oz. white chocolate


• Line 8” square baking dish with enough foil to overhang sides by 2”; coat with cooking spray. In bowl, mix shortbread cookie crumbs and melted butter; stir until combined. Press crumb mixture into bottom of pan; chill 20 min. In food processor, process 3 cups raspberries and 1/4 cup sugar until smooth. Using spoon, stir and press through fine-mesh strainer set over large bowl.

• On medium-high speed, beat heavy cream and remaining 1/4 cup sugar until stiff peaks form, 1–2 min. Gently fold whipped cream into raspberry mixture until fully combined; spread in baking dish. Cover; freeze until firm, 4 hrs. Using foil overhang, lift from baking dish. Transfer mousse cake to serving plate. Top with remaining 1 cup raspberries. In microwave-safe bowl, microwave white chocolate in 30-sec. intervals, stirring, until melted and smooth; cool slightly. Drizzle white chocolate over cake.

It takes just six ingredients to create this raspberry refresher crusted with shortbread cookies


  • Calories: 260 kcal
  • Fat: 19 gram
  • Saturated Fat: 11 gram
  • Protein: 2 gram
  • Carbohydrate: 22 gram
  • Fiber: 0 gram
  • Cholesterol: 45 mg
  • Sugar: 12 gram
  • Sodium: 80 mg
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