Blueberry Mousse Cheesecake

The air conditioning had broken down during the hottest July weekend, and somehow I'd promised to bring dessert to a backyard potluck. Baking a cheesecake in 90-degree heat felt like madness, but that refrigerator after four hours of chilling became the most satisfying destination in the house.

My friend Sarah took one bite and closed her eyes, declaring this the reason blueberries exist. We ended up sitting on her back steps for an hour, picking at the last slices while the fireflies came out, completely forgetting about the potluck leftovers inside.

Ingredients

• 200 g graham crackers or digestive biscuits: These create the essential crunchy foundation that holds up beautifully against the creamy layers above
• 80 g unsalted butter, melted: Bind the crumbs together without making the crust soggy or overwhelming the other flavors
• 2 tbsp granulated sugar: Just enough sweetness to balance the crackers' natural earthiness
• 500 g cream cheese, softened: Room temperature is non-negotiable here for that silky smooth filling
• 120 g granulated sugar: Sweetens without masking the cream cheese's natural tang
• 2 large eggs: Use them straight from the fridge to keep the batter emulsified properly
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in the final depth of flavor
• 120 ml sour cream: The secret ingredient that adds subtle tang and keeps the texture velvety
• 2 tbsp all-purpose flour: Stabilizes the filling and prevents those dreaded cracks we all fear
• 200 g fresh or frozen blueberries: Frozen berries release more juices, creating a more vibrant mousse color
• 50 g granulated sugar: Adjust slightly depending on how sweet your blueberries are
• 2 tbsp lemon juice: Brightens the blueberry flavor and cuts through the rich cheesecake
• 1 tbsp water: Helps bloom the gelatin evenly without diluting the flavor
• 2 tsp powdered gelatin: This transforms the blueberry mixture into that perfect cloud-like mousse
• 250 ml heavy cream, cold: Whips up faster and holds more air when thoroughly chilled
• 100 g fresh blueberries: Fresh berries on top add pops of texture and visual appeal
• Mint leaves: A few leaves make this look bakery-worthy without much effort

Instructions

Prep your pan and oven:

Preheat the oven to 160°C (320°F). Line the base of a 23 cm (9 inch) springform pan with parchment paper.

Build the crust foundation:

Crush the biscuits into fine crumbs and mix with melted butter and sugar. Press firmly into the pan base. Bake for 10 minutes, then let cool.

Whip up the filling base:

Beat cream cheese and sugar until completely smooth. Add eggs one at a time, then blend in vanilla, sour cream, and flour just until combined.

Bake with the gentle touch:

Pour the filling over the cooled crust and bake for 45–50 minutes until edges are set but the center still wobbles slightly. Turn off the oven, crack the door, and let cool for 1 hour inside.

Prepare the blueberry essence:

Cook blueberries, sugar, and lemon juice for 5–7 minutes until berries burst. Purée and strain out seeds.

Create the mousse magic:

Bloom gelatin in water, dissolve gently, and stir into the warm blueberry purée. Let cool completely to room temperature.

Lighten it up:

Whip cold heavy cream to stiff peaks and fold in the cooled blueberry mixture until smooth and airy.

Assemble the masterpiece:

Spread mousse evenly over the chilled cheesecake and refrigerate for at least 2 more hours until completely set.

Add the finishing touch:

Decorate with fresh blueberries and mint leaves right before serving.

Pin it

This recipe became my go-to the summer my sister got engaged. I made three variations that season, and the blueberry version was the one everyone kept requesting for every celebration.

Making It Gluten-Free

Swapping in gluten-free biscuits works perfectly and nobody notices the difference. The crust still holds together beautifully and the texture remains spot-on.

Berry Variations

Raspberries create a stunning pink mousse with a sharper tang that cuts through the rich cheesecake even more dramatically. Blackberries yield a deeper purple color and earthier flavor profile.

Serving Suggestions

A chilled glass of Moscato or light sparkling wine balances the sweetness perfectly. The bubbles cleanse the palate between bites and make the whole experience feel more festive.

• Run your knife under hot water between slices for the cleanest cuts
• Let the cheesecake sit at room temperature for 15 minutes before serving
• The mousse layer softens faster than the cheesecake, so keep it chilled until ready

Pin it

There is something deeply satisfying about a dessert that looks this impressive but mostly rewards patience rather than complicated technique.

Recipe Q&A

→ Can I use frozen blueberries for the mousse?

Yes, frozen blueberries work perfectly for the mousse. Simply thaw them before cooking and proceed with the recipe as directed. The freezing process actually helps break down the berries slightly, making them easier to purée.

→ How long can this cheesecake be stored in the refrigerator?

This cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to maintain freshness and prevent it from absorbing other flavors.

→ Can I make this gluten-free?

Yes, simply substitute the graham crackers with gluten-free digestive biscuits or gluten-free graham crackers. The rest of the recipe remains the same, and the texture will be just as delicious.

→ What's the best way to serve this cheesecake?

Serve this cheesecake chilled, garnished with fresh blueberries and mint leaves. For an extra touch, you can serve it with a light sparkling wine or Moscato to complement the berry flavors.

→ Can I prepare the components in advance?

Yes, both the crust and cheesecake filling can be prepared a day ahead. The mousse should be made on the day of serving for best texture and freshness.