Description
A light and airy dessert featuring a buttery graham cracker crust topped with a velvety blueberry mousse, perfect for summer gatherings.
Ingredients
Scale
- 2 cups Fresh Blueberries
- 1 cup Heavy Cream
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Egg Whites
- 1 tablespoon Unflavored Gelatin
- 1/4 cup Water
- 1 cup Crushed Graham Crackers
- 1/4 cup Melted Butter
Instructions
- Combine the crushed graham crackers with melted butter in a bowl until wet sand consistency.
- Transfer the mixture into a springform pan and press firmly into the base.
- Refrigerate the crust while preparing the filling.
- Pour the cold water into a saucepan and sprinkle gelatin over it, allowing to bloom for 5 minutes.
- Heat the mixture on low, stirring until the gelatin dissolves and is clear.
- Whip the heavy cream in a chilled bowl until soft peaks form, then add sugar and vanilla.
- Beat the egg whites in another bowl until stiff peaks form.
- Fold fresh blueberries into the whipped cream gently.
- Mix the cooled gelatin into the cream mixture gradually.
- Gently fold the beaten egg whites into the mousse until evenly combined.
- Pour the mousse over the chilled crust and smooth the top.
- Cover with plastic wrap and chill for at least 4 hours or overnight.
- Garnish with extra blueberries and mint before serving.
- Slice with a hot knife for clean edges.
Notes
This cake can be made a day in advance for better flavor. Keep leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: blueberry mousse cake, no-bake dessert, summer dessert, easy recipes