Ingredients
4tbspgranulated sugar
1½tspcornstarch
¼cupcold water
½tsplime juice,or lemon juice
1½cupsraspberries,fresh or frozen
8ozcream cheese,softened
⅔cuppowdered sugar
⅔cupheavy whipping cream
½tspcorn syrup
½tspvanilla extract
¾cupgraham crackers,crushed
1½tbsplight-brown sugar,packed
2tbspsalted butter,melted
Preparation
In a small saucepan, whisk together the granulated sugar and cornstarch until well blended. Stir in the cold water, lime juice, and raspberries.
Cook over medium heat whisking frequently until the mixture reaches a boil. Reduce to a simmer and cook for about 5 minutes, whisking frequently until the sauce has thickened.
Remove from heat and force the sauce through a fine-mesh strainer into a bowl or airtight container. Cover and refrigerate.
In a mixing bowl, using an electric hand mixer set at high speed, whip the heavy cream until soft peaks form. Add in the corn syrup and whip until stiff peaks form, then set aside.
In a separate mixing bowl, using an electric hand mixer set on medium-high speed, whip the cream cheese for about 3 minutes until very smooth and fluffy. Mix in the powdered sugar and vanilla.
Fold half of the whipped cream mixture into the cream cheese mixture and fold until combined, then fold in the remaining half of the whipped cream.
Cover the bowl with plastic wrap and refrigerate for 2 hours or up to 8 hours.
In a small mixing bowl, whisk together the crushed graham crackers, light-brown sugar, and cinnamon. Using a fork or clean fingertips, blend in the melted butter until the mixture is evenly moistened.
Cover the bowl and refrigerate until ready to assemble.
Spoon the cheesecake mousse into a large resealable bag, seal the bag, and cut a 1-inch edge off one corner of the bag. Pipe the mousse over the graham cracker crusts.
Pour raspberry sauce into a small Ziploc bag, seal bag, and cut a small tip off one corner. Pipe the raspberry sauce over tops.
Garnish with mint leaves, serve, and enjoy!
