Description
This Blueberry Mousse Heaven Cheesecake is a luscious no-bake dessert featuring a buttery graham cracker crust, creamy cream cheese filling enhanced with gelatin for stability, and a fresh blueberry mousse topping sweetened naturally with honey or maple syrup. Perfect for a summer treat, it combines smooth textures and vibrant blueberry flavors in a stunning presentation.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 1 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
Blueberry Mousse Topping
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons honey or maple syrup
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until well combined. Press this mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1/2 cup sugar, vanilla extract, and lemon juice, and mix thoroughly until well incorporated. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture to maintain its light texture.
- Bloom and dissolve gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water in a small bowl and let it sit for 5 minutes to bloom. Warm the gelatin mixture gently in the microwave for 10 to 15 seconds until fully dissolved, then stir it into the cheesecake filling immediately.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan and use a spatula to smooth the top evenly. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set firmly.
- Prepare the blueberry mousse topping: Blend the blueberries with honey or maple syrup until smooth. For a smoother mousse, you may optionally strain the puree to remove skins. For a fluffier topping, fold in some whipped cream. Spoon the blueberry puree over the chilled cheesecake and spread gently to cover the surface.
- Final chilling: Return the cheesecake to the refrigerator and chill for an additional 30 minutes before serving to set the blueberry mousse layer properly.
Notes
- Substitute part of the cream cheese with Greek yogurt for a lighter texture.
- Frozen blueberries can be used effectively if fresh ones are unavailable.
- For a more defined mousse layer, fold whipped cream into the blueberry puree before applying it on top.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
