Ingredients
Scale
- 1 ½ cups fresh blueberries
- 2 tablespoons sugar
- Juice and zest of 2 large lemons
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Graham cracker crust or biscuit base
- Fresh blueberries and lemon slices for garnish
Instructions
- Prepare the Blueberry Puree: In a blender, combine blueberries, sugar, lemon juice, and zest. Blend until smooth and set aside.
- Make the Cream Cheese Layer: Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mix thoroughly.
- Whip the Heavy Cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture.
- Assemble the Mousse Cake: Place crust in a springform pan, spread half of blueberry puree, then half of the whipped cream mixture. Repeat layers, smooth the top.
- Chill and Set: Cover and refrigerate for at least 4 hours or overnight until firm.
Notes
- Use fresh, ripe blueberries for best flavor.
- Chill the mousse mixture before assembling for a firmer texture.
- Adjust lemon zest and juice to suit your taste preferences.
- Garnish with edible flowers or blueberry syrup for an elegant presentation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 80mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg