Name: Blueberry Mousse Cheesecakes
Prep time: 30 min
Cook time: PT-487793H9M7S
Total time: 4 h 30 min
Cuisine: American
Ingredients: 100 g Oreos; 45 g unsalted butter (melted); 250 g blueberries; 80 g sugar; 1 tbsp lemon juice; 220 g cream cheese (room-temperature, softened); 180 g heavy cream/double cream/whipping cream; 80 g sugar; 7 g gelatin; 50 g milk (hot); 100 g blueberry sauce; 30 g cream cheese (room-temperature, softened); 70 g heavy cream/double cream/whipping cream; 20 g sugar

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Blueberry Mousse Cheesecakes are a delightful twist on the classic cheesecake. The rich, creamy mousse filling, combined with a crunchy Oreo crust and sweet blueberry sauce, makes for a refreshing, indulgent treat. Topped with a luscious cream and garnished with fresh blueberries, this dessert is perfect for any occasion!

Why You’ll Love This Recipe

These Blueberry Mousse Cheesecakes are the perfect combination of creamy, sweet, and tangy. The Oreo crust provides a satisfying crunch that contrasts beautifully with the smooth mousse, while the blueberry sauce adds a burst of fruity flavor. The topping of whipped cream cheese and heavy cream gives the perfect finishing touch, making these cheesecakes both indulgent and refreshing. They’re easy to make and incredibly impressive when served, making them perfect for a special occasion or a sweet treat after dinner.

Ingredients

For the Crust:

100 g Oreos
45 g unsalted butter (melted)

For the Blueberry Sauce:

250 g blueberries
80 g sugar
1 tbsp lemon juice

For the Blueberry Mousse:

220 g cream cheese (room-temperature, softened)
180 g heavy cream/double cream/whipping cream
80 g sugar
7 g gelatin
50 g milk (hot)
100 g blueberry sauce

For the Topping:

30 g cream cheese (room-temperature, softened)
70 g heavy cream/double cream/whipping cream
20 g sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

Prepare the molds: Wrap the bottom of each mousse mold with plastic wrap.
Crush the Oreos: Crush 100g of Oreos into fine crumbs and mix well with the melted butter.
Assemble the crust: Scoop the Oreo mixture into the mousse molds, press it down firmly, and smooth it out. Place the molds in the fridge to cool.

Make the Blueberry Sauce:

Cook the blueberries: In a pot, combine 250g of fresh blueberries, 80g of sugar, and 1 tablespoon of lemon juice. Heat over medium heat, stirring occasionally until the blueberries burst and the sauce thickens.
Cool the sauce: Continue heating and stirring until the sauce reaches your desired consistency. Turn off the heat and transfer the sauce to a clean bowl. Let it cool, then cover with plastic wrap and refrigerate until chilled.

Make the Blueberry Mousse:

Prepare the cream cheese mixture: In a clean bowl, soften 220g of cream cheese and stir until smooth.
Prepare the gelatin: Soften the gelatin sheet in ice-cold water, then fish it out and dissolve it in the hot milk. Mix the gelatin mixture into the softened cream cheese along with the blueberry sauce. Set aside.
Whip the cream: In another bowl, combine the heavy cream and 80g of sugar. Use a hand mixer to beat until thickened.
Combine: Gently fold the whipped cream into the cream cheese and blueberry mixture until well combined.
Assemble the mousse: Fill the mousse molds with the mousse mixture, smoothing out the surface. Chill in the fridge for 4 hours until set.

Make the Topping:

Prepare the topping: In a clean bowl, mix 30g of softened cream cheese and 20g of sugar until smooth. Add in 70g of heavy cream and beat until thickened.
Pipe the topping: Transfer the cream topping into a piping bag.

Serve:

Release the cheesecakes: Use a warm towel to loosen the mousse cakes from the molds.
Top the cheesecakes: Pipe the cream topping onto each cheesecake and garnish with fresh blueberries.
Serve and enjoy: Serve immediately, or refrigerate until ready to serve.

Servings and Timing

Servings: 5
Prep Time: 30 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Berry Options: Feel free to use other berries such as strawberries, raspberries, or blackberries to make different flavors of mousse cheesecakes.
Gluten-Free: Use gluten-free Oreo cookies or any other gluten-free cookie for the crust to make this dessert suitable for those with dietary restrictions.
Vegan Version: Replace cream cheese with vegan cream cheese and use plant-based heavy cream to make a dairy-free version.

Storage/Reheating

Storage: Store the mousse cheesecakes in the fridge for up to 2 days. They should be covered with plastic wrap or kept in an airtight container to preserve freshness.
Freezing: You can freeze these cheesecakes for up to 1 month. Thaw them in the fridge for several hours before serving.

FAQs

1. Can I make the mousse cheesecakes in advance?

Yes, these cheesecakes can be made in advance. Prepare them the day before and allow them to set overnight in the fridge.

2. Can I use store-bought blueberry jam instead of homemade blueberry sauce?

Yes, store-bought blueberry jam or preserves can be used as a shortcut. Just make sure to adjust the amount of sugar accordingly.

3. How do I know when the mousse is fully set?

The mousse will be firm to the touch and will hold its shape when piped. It should feel like a soft but stable set mousse after about 4 hours in the fridge.

4. Can I use a different type of sugar for the mousse?

Yes, you can substitute granulated sugar with powdered sugar or honey, though the texture and sweetness level may vary.

5. How can I make the mousse less sweet?

If you prefer a less sweet mousse, reduce the amount of sugar in both the blueberry sauce and the mousse mixture.

6. Can I use fresh or frozen blueberries for the sauce?

Fresh blueberries are ideal for the sauce, but you can also use frozen blueberries. Just be sure to thaw and drain them before cooking.

7. Can I use whipped topping instead of making the cream topping?

Yes, you can substitute the homemade whipped cream topping with store-bought whipped topping for a quicker option.

8. How can I make the topping more stable?

To make the topping more stable, you can add a small amount of gelatin or stabilizer to the cream before whipping.

9. Can I add a crumb layer between the mousse and the topping?

Yes, you can add a layer of crushed cookies or graham crackers between the mousse and the topping for extra texture.

10. Can I make these mousse cheesecakes without molds?

Yes, you can assemble the mousse in individual cups or a larger dish. Just adjust the layering as needed and refrigerate to set.

Conclusion

Blueberry Mousse Cheesecakes are a refreshing and indulgent dessert that’s perfect for any occasion. The combination of creamy mousse, crunchy Oreo crust, and tangy blueberry sauce creates a delightful balance of flavors and textures. Whether you’re making them for a special occasion or just as a treat for yourself, these mousse cheesecakes are sure to impress!