Blueberry Mousse Heaven Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
03 -
2 tablespoons sugar
→ Cheesecake Layer
04 -
16 ounces cream cheese, softened
05 -
1/2 cup sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup heavy whipping cream
→ Blueberry Mousse
08 -
1 cup fresh or frozen blueberries
09 -
1/4 cup sugar
10 -
1 teaspoon lemon juice
11 -
1/2 cup heavy whipping cream
12 -
1 tablespoon gelatin (optional, for thicker mousse)
# Instructions:
01 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix thoroughly until fully combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the fridge while preparing the filling.
02 -
Using a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until incorporated. Pour the mixture over the chilled crust and smooth the top. Chill in the fridge for at least 2 hours.
03 -
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and soften (about 5–7 minutes). Optionally mash them slightly or strain the mixture for a smoother consistency. Let the blueberry mixture cool completely. In a separate bowl, whip the heavy cream until stiff peaks form. If using gelatin, dissolve it in warm water and mix into the cooled blueberry mixture. Gently fold the blueberry mixture into the whipped cream to create the mousse.
04 -
Once the cheesecake layer is set, spread the prepared blueberry mousse evenly over the top. Chill in the fridge for another 2–3 hours, or until fully set.
05 -
Once fully chilled and set, carefully remove the cheesecake from the springform pan. Serve and garnish with additional fresh blueberries, if desired.