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