Blueberry Mousse Cheesecake (Printable)

A creamy cheesecake creation featuring blueberry mousse and fresh berries, ideal for special occasions.

# What You'll Need:

→ Crust

01 - 7 oz graham cracker or digestive biscuit crumbs
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 - 1/4 cup 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 for garnish

# Directions:

01 - Preheat the oven to 320°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush the biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into the base of the pan. Bake for 10 minutes, then let cool.
03 - Beat the 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 the cooled crust.
04 - Bake for 45–50 minutes, until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door, and let cool for 1 hour. Remove and chill for at least 2 hours.
05 - Combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5–7 minutes, until berries burst. Purée, then strain to remove seeds.
06 - Sprinkle gelatin over water, let bloom for 5 minutes, then warm gently until dissolved. Stir into the warm blueberry purée. Let cool to room temperature.
07 - Whip the heavy cream to stiff peaks. Gently fold in the cooled blueberry mixture until smooth and airy. Spread evenly over the chilled cheesecake.
08 - Refrigerate for at least 2 more hours, or until set. Decorate with fresh blueberries and mint leaves before serving.

# Expert Advice:

01 -
  • The texture contrast between the dense cheesecake and the airy mousse creates something magical in every bite.
  • It looks like you spent hours in a professional kitchen, but the technique is surprisingly forgiving.
  • The blueberry mousse layer keeps the cheesecake feeling light and fresh instead of overwhelmingly rich.
02 -
  • The springform pan is nonnegotiable here because trying to remove this delicate cake from a regular pan will end in tears and broken slices.
  • Room temperature ingredients are the secret to avoiding lumps in your cheesecake filling, so plan ahead and don't rush this step.
  • When you're folding the blueberry mixture into whipped cream, do it gently and quickly, because overworking will knock all the air out and give you a dense, heavy mousse.
03 -
  • The overnight chill actually improves both the texture and the flavor, so don't be afraid to make this the day before you need it.
  • If you see small cracks forming on your cheesecake during baking, don't panic, because the mousse layer will hide them completely.

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