🫐 Blueberry Vanilla Mousse Cheesecake

A beautiful two-layer cheesecake with a buttery biscuit base, creamy vanilla cheesecake layer, and a light blueberry mousse topping — finished with fresh blueberries and whipped swirls.

Yield

8-inch (20cm) round cake
Serves 8–10

---

🛒 INGREDIENTS

---

1️⃣ Biscuit Base

• 1 ½ cups (180g) graham cracker crumbs (or digestive biscuits)

• ½ cup (115g) unsalted butter, melted

• 2 tablespoons sugar (optional)

---

2️⃣ Vanilla Cheesecake Layer (No-Bake)

• 16 oz (450g) cream cheese, room temperature

• ½ cup (100g) granulated sugar

• 1 teaspoon vanilla extract

• 1 cup (240ml) heavy whipping cream

• 1 teaspoon gelatin powder

• 2 tablespoons cold water

---

3️⃣ Blueberry Mousse Layer

• 1 ½ cups (200g) fresh or frozen blueberries

• ⅓ cup (65g) sugar

• 1 tablespoon lemon juice

• 1 teaspoon gelatin powder

• 2 tablespoons cold water

• ¾ cup (180ml) heavy whipping cream (whipped to soft peaks)

---

4️⃣ Decoration

• Fresh blueberries

• Extra whipped cream (piped swirls)

• Mint leaves (optional)

• Edible flowers (optional)

---

🔥 INSTRUCTIONS

---

Step 1: Prepare the Base

1. Mix crumbs with melted butter (and sugar if using).

2. Press firmly into bottom of an 8-inch springform pan.

3. Chill in refrigerator 30 minutes to set.

---

Step 2: Make Vanilla Cheesecake Layer

1. Bloom gelatin in cold water for 5 minutes.

2. Microwave 10 seconds to dissolve (do not boil).

3. Beat cream cheese and sugar until smooth.

4. Add vanilla.

5. Whip heavy cream separately to soft peaks.

6. Stir dissolved gelatin into cream cheese mixture.

7. Fold in whipped cream gently.

8. Pour over chilled crust.

9. Refrigerate 1 hour to slightly set.

---

Step 3: Make Blueberry Mousse Layer

1. Cook blueberries, sugar, and lemon juice 5–7 minutes until soft.

2. Blend until smooth.

3. Bloom gelatin in cold water.

4. Heat gently to dissolve.

5. Stir into warm blueberry puree.

6. Let cool until slightly thick but not set.

7. Fold in whipped cream.

8. Pour over vanilla layer.

9. Chill at least 4–6 hours (overnight best).

---

Step 4: Decorate

1. Pipe whipped cream swirls on top.

2. Add fresh blueberries.

3. Garnish with mint or edible flowers.

4. Chill 30 minutes before slicing for clean cuts.

---

🌟 Pro Tips for Clean Layers

• Ensure first layer is partially set before adding second.

• Let blueberry mixture cool before folding whipped cream.

• Use warm knife (wipe clean between slices) for sharp cuts.

• Chill overnight for best texture.

---

🫐 Flavor Variations

• Add lemon zest to vanilla layer
• Use mixed berries instead of blueberries
• Add white chocolate to vanilla layer
• Make mini individual versions

---

⏳ Storage

Refrigerate up to 4 days.
Do not freeze (mousse texture may change).

---

⚖️ Estimated Calories

~380–450 per slice depending on toppings.