Description
This Blueberry Mousse Cheesecake is a luscious dessert combining a crisp graham cracker crust, a creamy baked cheesecake layer, and a light, airy blueberry mousse on top. Finished with fresh blueberries, whipped cream, and optional blueberry sauce, it offers a perfect balance of rich and fruity flavors for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Blueberry Mousse
- 2 cups fresh blueberries
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 packet unflavored gelatin
- 1/4 cup cold water (for gelatin proofing)
- 2 cups heavy cream, whipped
Garnish
- Fresh blueberries
- Whipped cream
- Blueberry sauce (optional)
Instructions
- Prepare The Crust: Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the pan to form the crust.
- Bake The Crust: Place the crust in the oven and bake for 10 minutes. Once baked, remove from oven and allow it to cool completely before adding the next layers.
- Make The Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until incorporated.
- Bake The Cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly. Bake for 35-40 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow it to cool completely at room temperature.
- Prepare The Blueberry Mousse: In a saucepan over medium heat, combine 2 cups of fresh blueberries, 1/2 cup sugar, and lemon juice. Cook until the blueberries break down and soften, about 10 minutes. Strain the mixture through a fine sieve to remove skins, then set the smooth blueberry purée aside to cool.
- Dissolve Gelatin: Sprinkle the unflavored gelatin over 1/4 cup cold water and let it stand for 5 minutes to bloom. Then stir the gelatin into the warm blueberry purée until fully dissolved. Let the mixture cool to room temperature but not set.
- Whip The Cream: Ensure the heavy cream is whipped to soft peaks. Gently fold the whipped cream into the cooled blueberry mixture, combining carefully to keep the mousse light and airy.
- Assemble The Mousse Layer: Spread the blueberry mousse evenly over the cooled cheesecake layer, smoothing the surface with a spatula.
- Chill The Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the mousse to set and flavors to meld.
- Garnish And Serve: Before serving, decorate the top of the blueberry mousse cheesecake with fresh blueberries, dollops of whipped cream, and optionally drizzle with blueberry sauce for extra flavor and presentation appeal.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- The blueberry mousse requires gentle folding to maintain its airy texture.
- Use fresh blueberries for best flavor and texture in both mousse and garnish.
- The gelatin is essential for setting the mousse layer properly; do not skip it.
- Chilling overnight yields the best texture and flavor integration.
- If you prefer a less sweet dessert, reduce the sugar slightly in both the crust and mousse.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
