Blueberry Mousse Cheesecake

Last summer my sister asked me to bring dessert to her backyard barbecue and I wanted something that felt special without turning on the oven during a heat wave. This blueberry mousse cheesecake was the answer - it impressed everyone so much that now I get requests for it every single time there's a gathering.

I remember bringing this to my friend's July potluck and watching people's eyes light up when they took that first bite. Someone actually asked if I'd secretly ordered it from a specialty bakery - that moment of pride when I told them I made it myself was absolutely worth every minute of prep time.

Ingredients

• Graham crackers or digestive biscuits (200 g): These create that classic buttery crunch that balances the silky filling above - I've learned crushing them to fine crumbs makes all the difference in texture
• Unsalted butter, melted (80 g): Use high quality butter here since it's the foundation of your crust and you'll taste it in every bite
• Granulated sugar (2 tbsp): Just enough sweetness to make the crust sing without overpowering the creamy layers
• Cream cheese, softened (500 g): Let this come to room temperature completely or you'll end up with lumpy filling - trust me, I learned this the hard way
• Granulated sugar (120 g): This amount creates the perfect balance that lets the blueberry flavor shine through without being cloyingly sweet
• Large eggs (2): Room temperature eggs incorporate more smoothly into the batter and help prevent cracking
• Vanilla extract (1 tsp): Pure vanilla extract makes a noticeable difference here - skip the imitation stuff
• Sour cream (120 ml): This secret ingredient adds tang and keeps the cheesecake incredibly moist
• All purpose flour (2 tbsp): Just enough to stabilize the filling without making it taste floury or dense
• Fresh or frozen blueberries (200 g): Fresh berries give the brightest flavor but frozen work perfectly fine when they're not in season
• Granulated sugar (50 g): This enhances the blueberries' natural sweetness without masking their delicate flavor
• Lemon juice (2 tbsp): Fresh lemon juice brightens the blueberry flavor and helps balance the rich cream
• Water (1 tbsp): Needed to bloom the gelatin properly so it dissolves evenly into your mousse
• Powdered gelatin (2 tsp): This creates that perfect light mousse texture that holds its shape beautifully
• Heavy cream, cold (250 ml): The colder your cream, the faster it whips and the more stable your mousse will be
• Fresh blueberries (100 g): Scatter these generously on top for that stunning restaurant quality presentation
• Mint leaves (optional): A few sprigs make this look absolutely gorgeous and add a lovely fresh aroma

Instructions

Prepare your pan and preheat the oven:

Preheat the oven to 160°C (320°F) and line the base of a 23 cm (9 inch) springform pan with parchment paper for easy removal later

Build the perfect crust:

Crush the biscuits into fine crumbs and mix with melted butter and sugar until it resembles wet sand

Press and bake the crust:

Press the mixture firmly into the base of your pan using the back of a spoon or measuring cup, then bake for 10 minutes until fragrant and let cool completely

Make the silky cheesecake filling:

Beat the softened cream cheese and sugar until completely smooth, then add eggs one at a time, mixing gently after each addition

Add the final touches to the filling:

Blend in the vanilla extract, sour cream, and flour until just combined - be careful not to overmix which can cause cracks

Bake the cheesecake:

Pour the filling over the cooled crust and bake for 45–50 minutes until the edges are set but the center still has a slight wobble

Cool gradually:

Turn off the oven, crack the door open, and let the cake cool slowly for 1 hour, then remove and refrigerate for at least 2 hours

Prepare the blueberry purée:

Combine blueberries, sugar, and lemon juice in a saucepan and cook over medium heat for 5–7 minutes until the berries burst and release their juices

Strain and add gelatin:

Purée the cooked berries and strain through a fine mesh sieve to remove seeds, then sprinkle gelatin over water, let bloom for 5 minutes, and warm until dissolved

Combine and cool:

Stir the dissolved gelatin into the warm blueberry purée and let it cool completely to room temperature

Whip the cream:

Whip the cold heavy cream to stiff peaks - this step takes patience but makes all the difference in the final texture

Create the mousse:

Gently fold the cooled blueberry mixture into the whipped cream until no streaks remain and the mixture is smooth and airy

Add the mousse layer:

Spread the blueberry mousse evenly over the chilled cheesecake and refrigerate for at least 2 more hours until completely set

Finish with fresh berries:

Decorate generously with fresh blueberries and mint leaves right before serving for that beautiful show stopping presentation

Save

This recipe has become my go to for celebrations because it never fails to make people feel special. There's something magical about cutting into those distinct layers and watching everyone's faces light up when they take that first creamy, fruity bite.

Making It Your Own

I've experimented with different berries and discovered that raspberries create an equally stunning version with a bit more tartness. The technique stays exactly the same, so feel free to use whatever berry speaks to you or what's in season.

Timing Everything Right

The key to this recipe is planning ahead since each layer needs proper chilling time. I usually make the cheesecake portion the night before, then add the mousse layer first thing in the morning, giving it plenty of time to set before serving.

Serving Suggestions

This dessert really shines when served slightly chilled but not ice cold - about 20 minutes out of the refrigerator is perfect. The flavors become more pronounced and the texture transforms from firm to wonderfully silky.

• Use a sharp knife dipped in hot water and wiped clean between slices for perfect portions
• Store any leftovers covered in the refrigerator for up to 4 days, though it rarely lasts that long
• This cheesecake freezes beautifully for up to 2 months if you want to make it ahead for a special occasion

Save

There's nothing quite like the satisfaction of serving something this beautiful and hearing the inevitable question about which bakery it came from. Watching friends and family savor each bite is what makes all those steps worth it.

Recipe FAQs

→ Can I use frozen blueberries for the mousse?

Yes, frozen blueberries work perfectly for the mousse. Simply thaw them first and follow the same cooking instructions. The texture will be slightly different but still delicious.

→ How long does this cheesecake need to chill?

The cheesecake requires a minimum of 4 hours total chilling time - 2 hours after baking, then another 2 hours after adding the mousse topping. For best results, chill overnight.

→ Can I make this gluten-free?

Absolutely! Simply use gluten-free graham crackers or digestive biscuits for the crust. The rest of the ingredients are naturally gluten-free.

→ What's the best way to serve this cheesecake?

Slice with a sharp knife and serve chilled. It pairs beautifully with light sparkling wine or Moscato. Garnish with fresh blueberries and mint leaves for presentation.

→ Can I substitute raspberries for blueberries?

Yes, raspberries or blackberries make excellent substitutes for the mousse. Adjust sugar to taste as different berries have varying sweetness levels.