Blueberry Mousse Heaven Cheesecake

Blueberry Mousse Heaven Cheesecake is a stunning, indulgent dessert that layers a creamy cheesecake filling with a light and airy blueberry mousse, all resting on a buttery graham cracker crust. This show-stopping dessert is perfect for any occasion, offering a balance of tangy blueberries and rich cream cheese in every bite.

Why You’ll Love This Recipe

• Rich & Creamy Texture – The smooth cheesecake base complements the airy mousse perfectly.
• Bursting with Blueberry Flavor – Fresh blueberries create a vibrant, fruity topping.
• Elegant Presentation – Looks impressive but is easy to make.
• Make-Ahead Friendly – Chill overnight for even better flavor!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 large eggs

For the Blueberry Mousse:

• 1 cup fresh blueberries (or frozen, thawed)
• ¼ 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust

• Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
• In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
• Press mixture firmly into the bottom of the pan.
• Bake for 10 minutes, then let it cool.

2. Make the Cheesecake Filling

• In a large bowl, beat cream cheese and sugar until smooth.
• Add vanilla extract and sour cream, mixing well.
• Add eggs one at a time, mixing until just incorporated (avoid overmixing).

3. Bake the Cheesecake

• Pour cheesecake filling over the cooled crust.
• Bake for 45-50 minutes until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour.

4. Prepare the Blueberry Mousse

• In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until softened (about 5 minutes). Let cool slightly.
• If using gelatin, dissolve it in 2 tbsp cold water, then stir into the warm blueberry mixture.
• In a separate bowl, whip heavy cream until stiff peaks form.
• Gently fold in the cooled blueberry mixture.

5. Assemble the Cheesecake

• Once the cheesecake is fully cooled, spoon blueberry mousse over the top and spread evenly.
• Refrigerate for at least 4 hours or overnight to set.

6. Serve & Enjoy

• Carefully remove from the pan, slice, and serve chilled.
• Garnish with fresh blueberries for extra elegance.

Servings and Timing

• Servings: 12 slices
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: 4+ hours
• Total Time: 5 hours 30 minutes

Variations

• Mixed Berry Mousse – Swap blueberries for raspberries or strawberries.
• Chocolate Twist – Add 2 tbsp cocoa powder to the cheesecake for a chocolate version.
• Nutty Crust – Use almond flour instead of graham crackers for a gluten-free option.
• Vegan Version – Use dairy-free cream cheese and coconut cream instead of heavy whipping cream.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

FAQs

1. Can I use frozen blueberries?

Yes! Just thaw and drain them before using.

2. Can I make this cheesecake ahead of time?

Absolutely! It tastes best after chilling overnight.

3. Do I have to use gelatin in the mousse?

No, but gelatin helps stabilize the mousse for a firmer texture.

4. What’s the best way to prevent cracks in my cheesecake?

Don’t overmix the batter and allow the cheesecake to cool gradually in the oven.

5. Can I use a different crust?

Yes! Try crushed Oreos, vanilla wafers, or an almond flour crust.

6. What should I serve with this cheesecake?

A drizzle of chocolate sauce or whipped cream pairs perfectly!

7. Can I make this gluten-free?

Yes, use gluten-free graham crackers or an almond flour crust.

8. Can I make mini cheesecakes instead?

Yes! Use a muffin tin and bake for 15-18 minutes instead of 50.

9. How do I slice cheesecake cleanly?

Use a warm, dry knife and wipe it after each cut.

10. Can I use other sweeteners?

Yes, swap granulated sugar for monk fruit or erythritol for a low-carb option.

Conclusion

Blueberry Mousse Heaven Cheesecake is a luxurious dessert that combines rich cheesecake with a fluffy blueberry mousse for an unforgettable treat. Whether you’re hosting a gathering or simply indulging in a homemade dessert, this cheesecake is guaranteed to impress. Try it today and enjoy every creamy, fruity bite!

Blueberry Mousse Heaven Cheesecake

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• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 30 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking, Chilling
• Cuisine: American
• Diet: Gluten Free

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Description

Blueberry Mousse Heaven Cheesecake is an elegant, multi-layered dessert featuring a buttery graham cracker crust, rich creamy cheesecake, and a light, fluffy blueberry mousse topping. This stunning and delicious treat is perfect for special occasions and make-ahead desserts, offering a perfect balance of creamy, tangy, and fruity flavors.

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Ingredients

For the Crust

1 ½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tbsp granulated sugar

For the Cheesecake Filling

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1 cup sour cream

2 large eggs

For the Blueberry Mousse

1 cup fresh or frozen blueberries

¼ 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)

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Instructions

1. Prepare the Crust
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into the bottom of the pan.
Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add vanilla extract and sour cream, mixing until combined.
Add eggs one at a time, mixing gently (avoid overmixing).
3. Bake the Cheesecake
Pour cheesecake filling over the cooled crust.
Bake for 45-50 minutes, until the center is just set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
4. Prepare the Blueberry Mousse
In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until softened (about 5 minutes). Let cool slightly.
If using gelatin, dissolve it in 2 tbsp cold water, then stir into the warm blueberry mixture.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold the cooled blueberry mixture into the whipped cream.
5. Assemble the Cheesecake
Once the cheesecake is fully cooled, spoon blueberry mousse over the top and spread evenly.
Refrigerate for at least 4 hours or overnight to set.
6. Serve & Enjoy
Carefully remove from the pan, slice, and serve chilled.
Garnish with fresh blueberries or mint leaves for extra elegance.

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Notes

• Mixed Berry Mousse: Swap blueberries for raspberries or strawberries.
• Chocolate Twist: Add 2 tbsp cocoa powder to the cheesecake for a chocolate version.
• Nutty Crust: Use almond flour instead of graham crackers for a gluten-free option.
• Vegan Version: Use dairy-free cream cheese and coconut cream instead of heavy whipping cream.