Ingredients
Scale
- 1 ½ cups fresh blueberries
- 1 cup granulated sugar
- 1 tbsp lemon zest
- ½ cup freshly squeezed lemon juice
- 2 cups heavy cream
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 packet unflavored gelatin (optional for added stability)
- Fresh blueberries and lemon slices for garnish
Instructions
- Mix graham cracker crumbs with melted butter until crumbly, then press into a springform pan and chill for 15-20 minutes.
- Cook blueberries with sugar and lemon juice until berries break down, then strain and cool to make blueberry syrup.
- Whip heavy cream to soft peaks, set aside.
- Mix cream cheese with lemon zest and juice until smooth.
- Fold blueberry syrup into cream cheese mixture, dissolve gelatin if using, then fold in whipped cream for light mousse.
- Pour mousse over the crust, smooth the surface, and chill for at least 4 hours or overnight.
Notes
- Use fresh blueberries for best flavor, but thawed frozen blueberries can be substituted.
- Ensure blueberry syrup is cooled before folding into cream cheese to prevent melting the cream.
- Chilling overnight enhances flavor and texture.
- Garnish with extra blueberries, lemon slices, or mint for presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg