Description
Blueberry Mousse Cheesecakes are a delightful twist on classic cheesecake, combining rich mousse filling, a crunchy Oreo crust, and sweet blueberry sauce, topped with cream and garnished with fresh blueberries.
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
Instructions
- Prepare the Crust:
- Wrap the bottom of each mousse mold with plastic wrap.
- Crush 100g of Oreos into fine crumbs and mix with melted butter.
- Press the Oreo mixture firmly into the mousse molds and smooth it out. Chill in the fridge to set.
- Make the Blueberry Sauce:
- In a pot, combine 250g blueberries, 80g sugar, and lemon juice. Heat over medium heat until blueberries burst and sauce thickens.
- Cool the sauce, then refrigerate until chilled.
- Make the Blueberry Mousse:
- Soften 220g cream cheese in a bowl and stir until smooth.
- Soften 7g gelatin in ice-cold water, dissolve in hot milk, then mix with cream cheese and blueberry sauce. Set aside.
- Whip 180g heavy cream with 80g sugar until thickened.
- Gently fold whipped cream into the cream cheese and blueberry mixture.
- Fill mousse molds with the mousse mixture, smoothing the surface. Chill in the fridge for 4 hours to set.
- Make the Topping:
- Mix 30g softened cream cheese and 20g sugar until smooth. Add 70g heavy cream and beat until thickened.
- Transfer topping to a piping bag.
- Serve:
- Loosen the mousse cakes from molds using a warm towel.
- Pipe the cream topping onto each cheesecake and garnish with fresh blueberries.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use other berries like strawberries, raspberries, or blackberries for different flavor variations.
- For a gluten-free option, substitute Oreos with gluten-free cookies for the crust.
- To make a vegan version, use plant-based cream cheese and heavy cream substitutes.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Chill, Whisking, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
