Oh people! THIS cake is off the hook! 🎂
I’ve made it a couple of times… with NO leftovers — which is honestly a good thing, or I’d eat them all!
The original recipe calls for fancy Walkers shortbread cookies, but unless you want to drop $50 to make this cake, grab Peek Freens instead — they work just fine (and are half the price).
This cake sets up overnight, so any cookie you use will soften perfectly.
I WANT you to make this — and I WANT you to tell me how utterly delicious it is!
You won’t be able to wait to BITE it! ❤️
Ingredients 🍰
Cake Layers
- 12 oz cream cheese, room temperature
- ¾ cup sugar
- ½ cup + 2 Tbsp milk, divided
- 2½ cups heavy whipping cream, cold
- 1¼ cups powdered sugar
- 2½ tsp almond extract
- 3 Tbsp raspberry jam
- 4 oz fresh raspberries, chopped
- Five 4.7 oz boxes Walkers Shortbread (or Peek Freens Shortbread)
Raspberry Whipped Cream
- ¾ cup heavy whipping cream, cold
- 6 Tbsp powdered sugar
- 1½ Tbsp raspberry jam
- Fresh raspberries (for topping)
Instructions 👩🍳
- Line a 9-inch springform pan with parchment paper that extends about 1″ above the rim.
- Make the mousse: Beat cream cheese and sugar together until smooth.
- Add 2 Tbsp milk and beat again until creamy. Set aside.
- In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently.
- Divide into two bowls — ⅔ in one bowl, ⅓ in the other.
- Fold almond extract into the larger bowl.
- Fold raspberry jam + chopped raspberries into the smaller bowl.
- Pour the remaining ½ cup milk into a small bowl.
- Dip shortbread cookies into milk and arrange a single layer at the bottom of your pan.
- Spread half the almond mousse evenly over cookies.
- Add another dipped cookie layer.
- Spread the raspberry mousse on top.
- Add another dipped cookie layer.
- Finish with the remaining almond mousse on top.
- Cover and refrigerate 4–5 hours or overnight until firm.
- Remove from pan and place on a serving plate.
- Make the topping: Whip cream, powdered sugar, and raspberry jam until stiff peaks form.
- Pipe swirls of whipped cream around the top edge.
- Garnish with fresh raspberries and refrigerate until serving.
Notes 📝
This dessert is light, creamy, and show-stopping — perfect for guests or birthdays.
You can play with flavors too: try lemon curd, strawberry jam, or blueberry jam variations.
Recipe credit: Life, Love and Sugar
Bite Me Canada 