Blueberry Mousse Heaven Cheesecake is a show-stopping dessert that layers silky, tangy cheesecake with a cloud of blueberry mousse atop a classic graham cracker crust. Every bite is an irresistible fusion of creamy, fruity, and crunchy textures, making it the kind of treat you’ll want to share at every gathering—or keep all to yourself. Whether you’re looking for a stunning finale to a summer meal or a new favorite for family celebrations, this cheesecake is guaranteed to win hearts and make memories.

Blueberry Mousse Heaven Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blueberry Mousse Heaven Cheesecake lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role, from the buttery crust to the burst of blueberry mousse on top, creating a dessert with perfect balance and color.

Graham cracker crumbs: These create a classic, slightly sweet crust that provides the perfect foundation and crunch.
Granulated sugar: Used in every layer, it adds just the right amount of sweetness and helps with texture.
Unsalted butter: Melted and mixed with the crumbs, it gives the crust its signature richness and helps it hold together.
Cream cheese: The star of the cheesecake layer, it delivers that creamy, tangy flavor you crave.
Large eggs: These bind the cheesecake together and contribute to its smooth, custardy finish.
Vanilla extract: Just a touch lifts the flavor and rounds out the filling.
Blueberries (fresh or frozen): The soul of the mousse, bursting with color and juicy flavor—use what’s in season or your freezer stash!
Lemon juice: Brightens up the blueberries and balances their natural sweetness.
Water: Helps the blueberries break down and blend smoothly in the sauce.
Cornstarch: Thickens the blueberry mixture, ensuring a mousse that holds its shape.
Heavy whipping cream: Whipped to fluffy peaks, it makes the mousse irresistibly light and airy.
Powdered sugar: Sweetens the mousse and blends effortlessly into the cream.

How to Make Blueberry Mousse Heaven Cheesecake

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F and lightly greasing a 9-inch springform pan. Mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your pan to create a solid, even layer. Bake for 10 minutes, then let it cool completely. This crust is the crunchy backbone of your Blueberry Mousse Heaven Cheesecake.

Step 2: Make the Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Pour this luscious batter over your cooled crust, smoothing out the top with a spatula. Bake for 35 to 40 minutes, or until the center is just set and slightly jiggly. Let the cheesecake cool at room temperature for one hour, then chill in the refrigerator for at least four hours—overnight is best for that perfect, sliceable texture.

Step 3: Make the Blueberry Mousse

While your cheesecake chills, it’s time to make the berry-packed mousse that gives Blueberry Mousse Heaven Cheesecake its signature flair. Combine the blueberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the berries break down and release their juices. Stir in the cornstarch and simmer for another 1 to 2 minutes until the mixture thickens. Allow it to cool completely, then blend until silky smooth.

Step 4: Whip the Cream and Fold the Mousse

In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form—this is what gives the mousse its dreamy, airy texture. Gently fold the cooled blueberry purée into the whipped cream, taking care not to deflate all that lovely volume. Spread the mousse evenly over the chilled cheesecake, smoothing the top for a picture-perfect finish. Return the cheesecake to the refrigerator for at least two more hours to let the mousse set.

Step 5: Chill and Slice

Patience pays off here—chilling ensures the layers set beautifully and slice cleanly. When you’re ready to serve, gently run a thin knife around the edge before unclasping the springform pan. Each slice reveals those gorgeous, distinct layers that make Blueberry Mousse Heaven Cheesecake so irresistible.

How to Serve Blueberry Mousse Heaven Cheesecake

Garnishes

For a little extra flourish, top each slice with swirls of fresh whipped cream, a scattering of plump blueberries, and a sprinkle of lemon zest. These simple garnishes make your Blueberry Mousse Heaven Cheesecake look bakery-worthy and add even more layers of flavor and color.

Side Dishes

This cheesecake is rich and vibrant on its own, but you can pair it with fresh fruit salad, a tangy raspberry coulis, or even a scoop of vanilla bean ice cream to complement the creamy, fruity notes. Light, crisp beverages like sparkling water or herbal tea are also wonderful alongside a decadent slice.

Creative Ways to Present

Try cutting the cheesecake into mini squares and serving them as bite-sized treats at parties—adorable and easy to eat! For a dramatic effect, layer cubes of Blueberry Mousse Heaven Cheesecake into parfait glasses with extra mousse and berries, or add edible flowers for a springtime touch.

Make Ahead and Storage

Storing Leftovers

Once you’ve served your Blueberry Mousse Heaven Cheesecake, store any leftovers in the refrigerator, tightly covered with plastic wrap or in an airtight container. The cheesecake will stay fresh and delicious for up to four days, making it perfect for make-ahead entertaining or sneaky midnight snacks.

Freezing

Blueberry Mousse Heaven Cheesecake freezes surprisingly well! For best results, chill the cheesecake thoroughly first, then wrap individual slices (or the whole cake) tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving—this helps preserve that creamy, mousse-like texture.

Reheating

There’s no need to reheat this cheesecake—it’s at its best served chilled! If you prefer a slightly softer texture, let your slice sit at room temperature for 10 to 15 minutes before enjoying.

FAQs

Can I use frozen blueberries for the mousse?

Absolutely! Frozen blueberries work beautifully in Blueberry Mousse Heaven Cheesecake. Just use them straight from the freezer—no need to thaw first—and follow the recipe as written. The flavor and color will be just as vibrant.

What if I don’t have a springform pan?

While a springform pan makes unmolding a breeze, you can use a regular 9-inch cake pan lined with parchment for easy removal. Just be extra gentle when lifting out the cheesecake to keep those layers intact.

Can I make this cheesecake gluten-free?

Definitely! Substitute the graham cracker crumbs with your favorite gluten-free cookies or graham-style crackers. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice of Blueberry Mousse Heaven Cheesecake.

How do I know when the cheesecake layer is set?

The cheesecake is ready when the edges look firm and the center still jiggles just a bit. It will continue to set as it cools and chills, so don’t worry if it looks slightly underdone after baking.

Can I make this ahead of time for a party?

Yes, and in fact, Blueberry Mousse Heaven Cheesecake is even better when made a day in advance! The flavors meld and the layers firm up for perfect slicing, making it an ideal make-ahead dessert for any special occasion.

Final Thoughts

If you’re searching for a dessert that brings joy at first glance and delight at first bite, Blueberry Mousse Heaven Cheesecake is it. Give it a try—you’ll fall in love with every creamy, fruity, sky-high forkful!

Blueberry Mousse Heaven Cheesecake Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the luscious Blueberry Mousse Heaven Cheesecake, a perfect blend of creamy cheesecake and airy blueberry mousse layered over a crispy graham cracker crust. This delightful dessert is ideal for summer gatherings or any special occasion, offering a harmonious balance of sweet blueberries and rich creaminess in every bite.

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

For the blueberry mousse:

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon cornstarch
1 cup heavy whipping cream
2 tablespoons powdered sugar

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Instructions

Prepare the crust: Preheat the oven to 325°F and lightly grease a 9-inch springform pan. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool.
Make the cheesecake layer: Beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Pour the batter over the cooled crust and smooth the top. Bake for 35–40 minutes, or until the center is just set. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the blueberry mousse: Combine blueberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for 8–10 minutes until the berries break down. Stir in the cornstarch, simmer for 1–2 minutes until thickened. Let cool completely, then blend until smooth.
Whip the cream and incorporate mousse: In a large bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the cooled blueberry purée until fully incorporated.
Assemble the cheesecake: Spread the blueberry mousse evenly over the chilled cheesecake and smooth the top. Refrigerate for at least 2 more hours before slicing and serving.

Notes

Top with extra whipped cream, fresh blueberries, or lemon zest for added flair.
This cheesecake holds best when chilled overnight before serving.
Use fresh or frozen blueberries based on availability; thaw frozen blueberries before use.
Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking, No-Bake
Cuisine: American