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
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
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
