Description
A visually stunning dessert featuring layers of buttery biscuit base, creamy vanilla cheesecake, fluffy blueberry mousse, and glossy blueberry glaze, perfectly balanced with lemon zest.
Ingredients
Scale
- 2 cups digestive biscuits or graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons gelatin powder
- 1½ cups heavy whipping cream
- 1 cup blueberries
- ¼ cup sugar
- 2 tablespoons water
- 1 teaspoon gelatin powder
- 1 tablespoon cold water
- Fresh blueberries for decoration
- Lemon zest curls for decoration
- Whipped cream rosettes for decoration
- Powdered sugar (optional) for decoration
Instructions
- Prepare the Biscuit Base: Place the biscuit crumbs into a mixing bowl. Pour in the melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of your prepared pan. Use the back of a spoon to compact the crust evenly. Place the pan in the refrigerator for 30 minutes to firm up.
- Make the Cheesecake Layer: In a large bowl, beat the cream cheese until smooth and fluffy. Add the sugar and vanilla extract, mixing until silky and lump-free. In another bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture. Bloom gelatin over cold water and dissolve. Mix the gelatin into the cheesecake mixture. Fold in blueberries and pour over the chilled crust. Smooth the top and return to the refrigerator for 1 hour.
- Create the Blueberry Mousse: Place blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the berries soften. Mash lightly and simmer for 5 minutes. Strain to create a blueberry puree and cool slightly. Bloom the gelatin in cold water, dissolve, and stir into the puree. Whip the heavy cream until soft peaks form and fold into the blueberry mix until smooth.
- Assemble the Mousse Layer: Pour the blueberry mousse over the cheesecake layer and smooth the top. Return to the refrigerator for at least 2 hours.
- Prepare the Blueberry Glaze: Combine blueberries, sugar, and water in a saucepan. Cook until the berries break down and strain. Bloom gelatin in cold water, stir into the mixture. Allow to cool slightly, then pour over the mousse layer and refrigerate for 1 hour.
- Decorate: Pipe whipped cream rosettes, arrange fresh blueberries, and add lemon zest curls on top. Dust lightly with powdered sugar if desired.
Notes
For best results, chill the cake overnight. Use fresh blueberries for optimal flavor.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: blueberry cake, mousse cake, dessert, summer dessert, no-bake