Blueberry Cheesecake Mousse

Blueberry Cheesecake Mousse on The Creekside CookSometimes, I have grand plans for a new recipe, and it all falls apart somewhere, leaving me wondering why I ever thought that was going to work in the first place. That happened with a quick bread a few weeks ago, that morphed into a cake, that ultimately ended up being a completely failure.

Then we have recipes like this one.

This began life as an idea for a no-bake cheesecake. I did a few trials of the filling, and we agree it was one of the best things ever, so one day I set out to get the whole put together and blog-ready. Then, while I was baking the graham cracker crust, I got distracted and missed the timer going off. The smoke alarm got my attention though.

Darn – that was the last of my graham crackers too. I don’t run to the store for a single item ever – it’s a bit of a haul to go to town, and I just make do with what is on hand – it’s a thing with me. But the filling was all made and extremely luscious, so today you get a recipe for Blueberry Cheesecake Mousse. If you want to make it and plop it into a graham cracker crust, I will be happy for you, but it is excellent all on it’s own. Just keep an eye on the crust while it’s baking is my advice.

It is a really good year for blueberries around here, so this will very likely not be the only recipe using them that you will see – it is going to be a hard ac to follow though.Spoonful of Blueberry Cheesecake Mousse on The Creekside Cook

Blueberry Cheesecake Mousse
Recipe type: Dessert - Mousse
Serves: 6 to 8 servings
Prep time: 
Cook time: 
Total time: 
  • 2 cups fresh blueberries
  • ¾ cups granulated sugar
  • juice of 1 lemon - 2 or 3 tablespoons
  • ¼ teaspoon salt
  • 2 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water
  • I cup heavy cream, very cold
  • 2 8 ounce packages regular cream cheese
  1. Place the blueberries and sugar in a medium saucepan, and mash the berries slightly, so that a little juice starts.
  2. Heat over a low flame, until they become quite juicy and then cook about 5 minutes.
  3. Mix in the lemon juice and salt, and while they are still hot, run them through a fine mesh strainer, pushing in the solids to extract all of the juice.
  4. Place the gelatin and water in a small dish for about 5 minutes, so the gelatin softens.
  5. Heat in the microwave for 30 seconds or so, until the mixture becomes all liquid and uniform.
  6. Place in the fridge to cool, but not long enough for it to get at all solid - 5 minutes will probably do it.
  7. Beat the cream slowly for a few minutes, until it starts to get foamy [a stand mixer is easiest for this, but a good size bowl and an electric hand mixer will work].
  8. Turn the speed up to medium and beat until it begins to gain some good volume.
  9. Scrape the gelatin mixture into the cream, turn up the speed, and beat until it forms slightly more than soft peaks. Stash the cream in a small bowl for a few minutes.
  10. Return the bowl to the mixer, and keep on the whisk attachment - no need to wash it out - and beat the cream cheese for 2 minutes, until it is fluffy.
  11. Beat in the blueberry mixture.
  12. Remove the bowl from the mixer, and fold in half of the whipped cream - you can actually use the whisk from the mixer for the first half if you like.
  13. Gently fold in the second half of the whipped cream, trying to maintain as much volume as possible.
  14. Chill for at least 3 hours before serving. I used baby martini glasses for serving - a serving of ½ to ¾ of a cup is plenty. Sprinkle a few more berries on top, or top with some additional whipped cream. Leftovers will keep in the fridge for 3 or 4 days.

 If you are going to have a recipe “fail”, in my opinion, this is the way to do it!Delicious Blueberry Cheesecake Mousse on The Creekside Cook

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