Creating these Decadent Raspberry Cheesecake Mousse Cups is simple if you follow these easy steps:

1. Prepare the Raspberry Sauce:
– In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
– Cook over medium heat until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
– Strain the sauce through a fine mesh sieve to remove seeds and set aside to cool.

2. Make the Mousse Base:
– In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
– Gradually add the powdered sugar and vanilla extract, mixing until well combined.

3. Whip the Cream:
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.

4. Stabilize (Optional):
– If using gelatin, sprinkle it over cold water in a small bowl and let it bloom for a few minutes.
– Microwave for about 10 seconds until melted, then stir into the cheesecake mousse mixture.

5. Assemble the Mousse Cups:
– In individual serving cups, layer the cheesecake mousse and raspberry sauce. Start with a layer of mousse, followed by a layer of raspberry sauce, and repeat until the cups are filled.
– Finish with a dollop of whipped cream on top and a few fresh raspberries for garnish.

6. Chill:
– Cover the cups with plastic wrap and refrigerate for at least 2-4 hours, or overnight for best results.