Blueberry Mousse Cheesecake (Printable)
Creamy cheesecake with blueberry mousse topping, ideal for celebrations and warm weather.
# What You Need:
→ Crust
01 - 7 oz graham crackers or digestive biscuits
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 18 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/2 cup sour cream
09 - 2 tbsp all-purpose flour
→ Blueberry Mousse
10 - 7 oz fresh or frozen blueberries
11 - 3 tbsp granulated sugar
12 - 2 tbsp lemon juice
13 - 1 tbsp water
14 - 2 tsp powdered gelatin
15 - 1 cup heavy cream, cold
→ Decoration
16 - 3.5 oz fresh blueberries
17 - Fresh mint leaves
# How-To Steps:
01 - Preheat oven to 320°F. Line base of 9-inch springform pan with parchment paper.
02 - Crush biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into pan base. Bake 10 minutes, then cool.
03 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in vanilla, sour cream, and flour until just combined. Pour over cooled crust.
04 - Bake 45–50 minutes until edges are set but center is slightly wobbly. Turn off oven, crack door, and cool 1 hour. Remove and chill at least 2 hours.
05 - Combine blueberries, sugar, and lemon juice in saucepan. Cook over medium heat 5–7 minutes until berries burst. Purée, then strain to remove seeds.
06 - Sprinkle gelatin over water, let bloom 5 minutes, then warm gently until dissolved. Stir into warm blueberry purée. Cool to room temperature.
07 - Whip heavy cream to stiff peaks. Gently fold in cooled blueberry mixture until smooth and airy.
08 - Spread mousse evenly over chilled cheesecake. Refrigerate at least 2 more hours until set. Decorate with fresh blueberries and mint leaves before serving.
# Helpful Tips:
01 -
- The combination of tangy cheesecake and airy blueberry mousse creates this incredible light texture that nobody can resist going back for seconds
- It looks stunning on the table but actually comes together with straightforward techniques you will master quickly
02 -
- The gradual cooling method in the oven with the door cracked is absolutely essential for preventing those deep cracks that can form in cheesecakes
- Room temperature ingredients blend together seamlessly while cold cream cheese creates tiny lumps that never disappear no matter how long you mix
03 -
- Run a thin knife under hot water and wipe it dry between cuts for picture perfect slices
- If your mousse mixture starts setting up too quickly, set the bowl over a larger bowl of warm water to keep it workable