Description
This luscious Blueberry Mousse Heaven Cheesecake combines a creamy baked cheesecake base with a light, fruity blueberry mousse topping. The buttery graham cracker crust provides the perfect crunch to complement the rich cream cheese filling, while the fresh blueberry mousse adds a refreshing, airy finish. Perfect for special occasions or a decadent dessert treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large eggs
Blueberry Mousse
- 1 cup fresh blueberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1 tbsp gelatin (optional, for a firmer mousse)
- 2 tbsp cold water (if using gelatin)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until evenly mixed.
- Form and Bake Crust: Press the crumb mixture firmly and evenly into the bottom of the springform pan. Bake for 10 minutes and then allow it to cool completely.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy.
- Add Flavorings: Mix in vanilla extract and sour cream until well blended.
- Incorporate Eggs: Add eggs one at a time, mixing gently to avoid overmixing, just until incorporated.
- Pour Filling Over Crust: Pour the cheesecake mixture onto the cooled crust in the springform pan.
- Bake Cheesecake: Bake for 45-50 minutes until the center is set but still slightly jiggly. Turn off oven, crack door open, and let cheesecake cool in the oven for 1 hour.
- Prepare Blueberry Mousse Mixture: In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until blueberries soften and juices are released, about 5 minutes. Remove from heat and cool slightly.
- Bloom Gelatin (Optional): If using gelatin, sprinkle it over cold water and let it sit for 5 minutes, then stir into the warm blueberry mixture until dissolved completely.
- Whip Cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Fold Blueberry Mixture into Cream: Gently fold the cooled blueberry mixture into the whipped cream until fully combined forming the mousse.
- Assemble Cheesecake with Mousse: After cheesecake has cooled, spoon blueberry mousse evenly over the top.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight to set the mousse layer.
- Serve: Remove the sides of the springform pan carefully, slice, and enjoy your Blueberry Mousse Heaven Cheesecake.
Notes
- Using gelatin in the mousse helps create a firmer, more stable topping, but it is optional.
- Ensure the cream cheese is fully softened for a smooth cheesecake texture.
- Do not overmix after adding eggs to prevent cracking during baking.
- Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracks.
- If using frozen blueberries for the mousse, make sure they are fully thawed and drained to avoid excess liquid.
