The only thing easier than making this decadent dairy and sugar-free raspberry cheesecake mousse is devouring it. Level up and add Metabolic Super Protein to pack a healthy serving of protein into this delicious dessert. Blend, refrigerate, enjoy. It’s that easy.

Serves: 4

Prep Time: 15 min.

Cook Time: 0 min.

Total Time: 15 min.


  • 1 can full-fat coconut milk, refrigerated (only use the thick, creamy part)
  • 1/4 cup Miyokos dairy-free cream cheese, unflavored and unsweetened
  • 2 cups organic raspberries (1/4 cup reserved for topping)
  • 1/4 cup monk fruit sweetener
  • Optional: coconut whipped cream for topping


Place all ingredients into a blender and blend until smooth and creamy.

Pour into ramekins and transfer into the refrigerator for 5-10 minutes or until chilled. Top with fresh raspberries and coconut whipped cream and serve.

Chef’s Notes:

Level up! Replace monk fruit sweetener with Metabolic Super Protein in Vanilla for a protein-packed treat.