No-Bake Blueberry Mousse Cake – A Fruity and Elegant Delight

Introduction

Indulge in the creamy, fruity goodness of this No-Bake Blueberry Mousse Cake! With a buttery biscuit crust, a light and airy blueberry mousse filling, and a vibrant garnish of fresh blueberries, this dessert is perfect for any occasion. Whether you’re hosting a summer gathering or craving a refreshing treat, this cake is sure to impress. Let’s create this show-stopping dessert!

Ingredients

For the Biscuit Crust:

• 2 ½ cups (250g) graham cracker crumbs (or digestive biscuits)
• ½ cup (115g) unsalted butter, melted

For the Blueberry Mousse:

• 2 cups (450g) cream cheese, softened
• 1 ½ cups (360ml) heavy whipping cream, chilled
• 1 cup (150g) fresh or frozen blueberries, pureed
• ¾ cup (100g) powdered sugar
• 1 tsp vanilla extract
• 2 tbsp gelatin powder (or agar-agar for a vegetarian option)
• 3 tbsp warm water (to dissolve the gelatin)

For Garnish:

• Fresh blueberries
• Mint leaves
• Optional: a dusting of powdered sugar

Instructions

Step 1: Prepare the Biscuit Crust

1. Combine the graham cracker crumbs with melted butter in a medium bowl. Mix until evenly moistened.
2. Press the mixture firmly into the base of a 9-inch (23cm) springform pan to form an even crust.
3. Chill the crust in the refrigerator for 20–30 minutes while preparing the mousse.

Step 2: Make the Blueberry Mousse

1. In a small bowl, dissolve the gelatin in warm water and let it sit for 5 minutes. Heat gently in the microwave or over low heat until fully dissolved. Allow to cool slightly.
2. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
3. Stir in the blueberry puree and vanilla extract until fully combined.
4. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the blueberry mixture, maintaining its light texture.
5. Gradually pour the cooled gelatin into the mixture, stirring constantly to ensure it’s evenly distributed.

Step 3: Assemble the Cake

1. Pour the blueberry mousse filling over the prepared crust, smoothing the top with a spatula.
2. Refrigerate the cake for at least 6 hours, or preferably overnight, to allow it to set completely.

Step 4: Decorate and Serve

1. Carefully remove the springform pan’s rim from the chilled cake.
2. Garnish the cake with fresh blueberries, mint leaves, and a dusting of powdered sugar for an elegant finish.
3. Slice and serve chilled for a refreshing dessert that melts in your mouth.

Pro Tips

• For a smoother mousse, strain the blueberry puree to remove any seeds or skins before mixing.
• If you want a more vibrant color, add a small drop of natural food coloring to the mousse.
• To achieve clean slices, dip your knife in warm water and wipe it dry before each cut.

Serving Suggestions

• Serve with a side of blueberry compote or a drizzle of honey for an extra layer of flavor.
• Pair with a cup of herbal tea, lemonade, or sparkling water for a light, refreshing pairing.
• Add a dollop of whipped cream for a touch of decadence.

Conclusion

This No-Bake Blueberry Mousse Cake is the perfect dessert for those who love light, fruity, and elegant treats. Its creamy texture, refreshing flavor, and beautiful presentation make it a standout dish for any celebration. Try this recipe today and delight your guests with a dessert that’s as delicious as it is beautiful!

Happy no-baking!