Gluten-Free Berry Mousse Cake

A tall, pink berry mousse cake with a buttery gluten-free graham-style crumb base and a light mousse of cooked mixed berries, cream cheese and whipped cream, set with gelatin. Frozen berries work well, so it can be made any time of year.

Prep: 40 min Cook: 20 min Total: 440 min Serves: 12

At a glance: This medium desserts recipe yields 12 servings in about 7h 20m (40 min prep, 20 min cook). It uses 11 ingredients — including gluten-free graham-style cracker crumbs, unsalted butter, granulated sugar — and walks through 7 steps. Updated October 24, 2026. Browse more desserts recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Berry Mousse Cake: When preparing this desserts recipe, standard graham crackers contain gluten, so buy a gluten-free brand and use a clean food processor for the crumbs.

Gluten-Free Notes for Gluten-Free Berry Mousse Cake: The crumb base uses gluten-free graham-style crackers, and the berry mousse is naturally free of gluten ingredients. Use crackers, gelatin and cream cheese labeled gluten-free. Gelatin is made from animal collagen, so this dessert is not vegetarian.

Scale Recipe:

servings

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Instructions

1 Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment.
2 Mix the crumbs, melted butter and 2 tbsp sugar and press firmly into the pan. Bake for 10 minutes, then cool completely.
3 Cook the berries, 1/2 cup sugar and lemon juice in a saucepan over medium heat, stirring, for 8-10 minutes, until the berries collapse. Press through a fine-mesh sieve to remove the seeds. You should have about 1 1/2 cups puree.
4 Sprinkle the gelatin over the cold water and let it soften for 5 minutes. Stir it into the hot puree until completely dissolved. Cool to room temperature, about 30 minutes, but do not let it set.
5 Beat the cream cheese until smooth, then beat in the cooled puree a little at a time.
6 Whip the cream to soft peaks and fold it into the berry mixture in two additions.
7 Pour over the base, smooth the top, cover and refrigerate for at least 6 hours, until set. Run a hot knife around the edge, release the pan, and top with fresh berries.

Tips & Notes

Strain the cooked berries for the mousse cake. Seeds make the mousse gritty, and straining gives a silky, even pink color.
Let the berry puree cool to room temperature before mixing it with the cream cheese and whipped cream. Hot puree melts the cream and the mousse cake will not set tall.
Beat the cream cheese completely smooth before adding the puree. Small lumps never smooth out once the liquid goes in.

Common questions

What cross-contamination risk is specific to Gluten-Free Berry Mousse Cake?

Check gluten-free graham-style cracker crumbs, unsalted butter, melted, granulated sugar, for the base before they go into Gluten-Free Berry Mousse Cake. Standard graham crackers contain gluten, so buy a gluten-free brand and use a clean food processor for the crumbs.

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