Description
Indulge in the heavenly combination of creamy cheesecake, luscious blueberry mousse, and a buttery graham cracker crust with this Blueberry Mousse Heaven Cheesecake. Perfect for special occasions or when you want to impress your guests with a show-stopping dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Blueberry Mousse:
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon water
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water (for blooming gelatin)
- 1 cup heavy whipping cream
Optional Toppings:
- Fresh blueberries
- Whipped cream
- Mint leaves
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
- Make the cheesecake layer: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Pour over cooled crust and smooth the top. Bake for 35–40 minutes, or until the center is just set. Let cool to room temperature, then refrigerate for at least 2 hours.
- Make the blueberry mousse: In a saucepan, combine blueberries, lemon juice, sugar, and 1 tablespoon water. Cook over medium heat for 5–7 minutes, until the blueberries burst and the mixture thickens. Blend or mash, then strain to remove skins and seeds. Bloom gelatin in 1/4 cup cold water for 5 minutes, then stir into the warm blueberry puree until dissolved. Cool to room temperature. Whip the heavy cream to stiff peaks. Gently fold whipped cream into the cooled blueberry mixture until fully combined.
- Spread the mousse over the chilled cheesecake layer and smooth the top. Refrigerate for at least 4 hours, or until mousse is set.
- Garnish with fresh blueberries, whipped cream, and mint leaves if desired.
Notes
- Make this dessert a day ahead for the best texture and flavor.
- You can use a biscuit or vanilla wafer crust if preferred.
- Frozen blueberries work well—just thaw and drain before use.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking + No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
