There’s something undeniably romantic about chocolate and raspberries. The sweet richness of chocolate paired with the tart brightness of raspberries has long been a symbol of indulgence and love. That’s exactly why these Marry Me No Bake Raspberry Chocolate Mousse Cups are more than just dessert—they’re a love letter in every spoonful.
I first made these on a chilly February evening, trying to whip up something heartfelt but fuss-free for a quiet anniversary at home. We didn’t want the formalities of a restaurant, just something cozy and sweet to end the night. These mousse cups became a tradition after that night—creamy, luxurious, and no baking required. Whether you’re looking for a dreamy Valentine’s treat, an anniversary dessert, or just a way to say “I love you” without words, this recipe fits the bill beautifully.
These mousse cups are also ideal for warmer months when turning on the oven feels like too much. They’re layered with velvety chocolate mousse, a raspberry center that bursts with freshness, and a chocolate cookie base for that little crunch. It’s no wonder they’ve earned the nickname “Marry Me” dessert.
Why You’ll Love This Recipe:
- No baking involved, making it perfect for summer or quick preparation.
- Ideal for romantic occasions or dinner parties.
- Make-ahead friendly and beautifully layered for visual appeal.
- Combines the timeless duo of chocolate and raspberries.
INGREDIENTS YOU’LL NEED:
- 1 cup chocolate cookie crumbs
- 4 tablespoons melted butter
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream (plus ½ cup for whipping)
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon honey
- Optional: shaved chocolate or chocolate curls for topping
How to Make Marry Me No Bake Raspberry Chocolate Mousse Cups:
STEP-BY-STEP INSTRUCTIONS:
Start by creating the base. In a small bowl, mix the chocolate cookie crumbs with melted butter until the texture is like damp sand. Press the mixture into the bottoms of small serving glasses or ramekins to form a crust layer. Pop them into the fridge while you make the mousse.
Now, melt your chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Stir until completely smooth and set aside to cool slightly.
In a separate bowl, beat the softened cream cheese and powdered sugar together until creamy and lump-free. Add the vanilla extract and cooled, melted chocolate, and mix until well combined.
Whip 1 cup of heavy cream in a chilled bowl until stiff peaks form, then gently fold it into the chocolate-cream cheese mixture. This gives the mousse its airy, melt-in-your-mouth texture. Set this aside.
Next, prepare the raspberry layer. In a small saucepan over medium heat, combine the raspberries and honey. Cook until the raspberries break down and form a sauce, about 5–7 minutes. Let it cool before layering.
Now comes the fun part—assembly. Spoon or pipe a layer of chocolate mousse over the chilled cookie crust. Add a spoonful of raspberry compote, then another mousse layer to cover. Smooth the tops and chill the cups for at least 2 hours (or overnight) to set.
Before serving, top each cup with fresh raspberries and shaved chocolate for that extra wow factor.
HELPFUL TIPS:
- Use high-quality chocolate for a richer, smoother mousse.
- Make the raspberry layer a day ahead for easier assembly.
- Chill your mixing bowl and beaters before whipping cream for best results.
- You can use store-bought raspberry preserves if you’re in a pinch.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 4–6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
NOTES:
These mousse cups are versatile—try swapping raspberries with strawberries or even cherries for a twist. You can also use dark chocolate for a deeper, more intense flavor.
NUTRITIONAL INFORMATION (per serving estimate):
- Calories: 390
- Carbohydrates: 29g
- Protein: 4g
- Fat: 29g
- Saturated Fat: 17g
- Fiber: 3g
- Sugar: 19g
FREQUENTLY ASKED QUESTIONS:
Can I make these mousse cups ahead of time?
Yes! These are perfect for making the night before. Just add the toppings right before serving.
Can I freeze these mousse cups?
They can be frozen for up to 2 weeks. Thaw in the refrigerator for several hours before serving.
What can I use instead of cream cheese?
Mascarpone is a good substitute, lending a slightly sweeter and creamier profile.
STORAGE INSTRUCTIONS:
Cover each mousse cup with plastic wrap or store in an airtight container. Refrigerate for up to 3 days. If freezing, wrap tightly and store for up to 2 weeks.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Strawberry Mango Cake: A Summery Slice of Joy
- Chocolate Covered Cherry Brownie Bombs
- Marry Me No-Bake Raspberry Chocolate Mousse Cups
- Gooey Brownie Pie: A Chocolate Lover’s Dream Come True
CONCLUSION:
Whether you’re preparing for a romantic evening, a dinner party, or just a treat-yourself moment, these Marry Me No Bake Raspberry Chocolate Mousse Cups are your go-to dessert. With layers of rich chocolate mousse, tart raspberries, and that perfect cookie crunch, they’re both elegant and effortlessly easy. They’re the kind of dessert that might just get you a proposal—or at least a whole lot of compliments.
Print
Marry Me No Bake Raspberry Chocolate Mousse Cups
Description
There’s something undeniably romantic about chocolate and raspberries. The sweet richness of chocolate paired with the tart brightness of raspberries has long been a symbol of indulgence and love. That’s exactly why these Marry Me No Bake Raspberry Chocolate Mousse Cups are more than just dessert—they’re a love letter in every spoonful.
I first made these on a chilly February evening, trying to whip up something heartfelt but fuss-free for a quiet anniversary at home. We didn’t want the formalities of a restaurant, just something cozy and sweet to end the night. These mousse cups became a tradition after that night—creamy, luxurious, and no baking required. Whether you’re looking for a dreamy Valentine’s treat, an anniversary dessert, or just a way to say “I love you” without words, this recipe fits the bill beautifully.
These mousse cups are also ideal for warmer months when turning on the oven feels like too much. They’re layered with velvety chocolate mousse, a raspberry center that bursts with freshness, and a chocolate cookie base for that little crunch. It’s no wonder they’ve earned the nickname “Marry Me” dessert.
Ingredients
- 1 cup chocolate cookie crumbs
- 4 tablespoons melted butter
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream (plus ½ cup for whipping)
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 cup fresh raspberries (plus extra for garnish)
- 1 tablespoon honey
- Optional: shaved chocolate or chocolate curls for topping
Instructions
Start by creating the base. In a small bowl, mix the chocolate cookie crumbs with melted butter until the texture is like damp sand. Press the mixture into the bottoms of small serving glasses or ramekins to form a crust layer. Pop them into the fridge while you make the mousse.
Now, melt your chocolate chips in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Stir until completely smooth and set aside to cool slightly.
In a separate bowl, beat the softened cream cheese and powdered sugar together until creamy and lump-free. Add the vanilla extract and cooled, melted chocolate, and mix until well combined.
Whip 1 cup of heavy cream in a chilled bowl until stiff peaks form, then gently fold it into the chocolate-cream cheese mixture. This gives the mousse its airy, melt-in-your-mouth texture. Set this aside.
Next, prepare the raspberry layer. In a small saucepan over medium heat, combine the raspberries and honey. Cook until the raspberries break down and form a sauce, about 5–7 minutes. Let it cool before layering.
Now comes the fun part—assembly. Spoon or pipe a layer of chocolate mousse over the chilled cookie crust. Add a spoonful of raspberry compote, then another mousse layer to cover. Smooth the tops and chill the cups for at least 2 hours (or overnight) to set.
Before serving, top each cup with fresh raspberries and shaved chocolate for that extra wow factor.
Notes
These mousse cups are versatile—try swapping raspberries with strawberries or even cherries for a twist. You can also use dark chocolate for a deeper, more intense flavor.