Blueberry Cream Cheese Mousse Cake
Blueberry Cream Cheese Mousse Cake is a luscious dessert combining creamy cheese mousse, a tangy blueberry glaze, and syrup-soaked finger cookies. This no-bake treat is perfect for special occasions or as a showstopping centerpiece. Easy to make and irresistibly delicious!
Blueberry Cream Cheese Mousse Cake is a delightful fusion of creamy, tangy, and fruity flavors that will captivate your taste buds. This elegant dessert combines a velvety cream cheese mousse with a luscious blueberry layer, creating a perfect balance of richness and refreshing sweetness. The base features syrup-soaked finger cookies, adding a soft and tender texture that complements the airy mousse. Topped with a glossy blueberry glaze and whipped cream rosettes, this cake is as stunning to look at as it is to savor. Ideal for celebrations or a refined treat, Blueberry Cream Cheese Mousse Cake is a masterpiece of flavor and presentation.
Ingredients
- 200g cream cheese
- 35g granulated sugar
- 140ml heavy cream
- 10g granulated sugar
- 30g hot water
- 5g gelatin sheets (or 5g powdered gelatin, sprinkled over 30g cold water)
- 1 tsp lemon juice
- 1 bag of finger cookies
- 50g hot water
- 20g granulated sugar
- 1 tsp lemon juice
- 80g blueberries (thawed if frozen)
- 30g granulated sugar
- 5g (1 tsp) lemon juice
- 80g unsweetened yogurt
- 3g gelatin sheets (or 3g powdered gelatin, sprinkled over 15g cold water)
- 60ml heavy cream
- 5g granulated sugar
- 1 tbsp blueberry glaze
Nutritional Information
- Calories: 280
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrate: 28g
- Sugars: 19g
- Fiber: 1g
- Cholesterol: 55mg
- Sodium: 120mg
Directions
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In a bowl, mix 200g cream cheese, 35g granulated sugar, and 140ml heavy cream until smooth. In another bowl, mix 10g granulated sugar with 140ml heavy cream. Place this bowl over a larger bowl filled with cold water and whisk until thickened. Combine the two mixtures together and mix well. Dissolve 5g gelatin sheets (or powdered gelatin) in 30g hot water, then mix in 1 tsp lemon juice. Add this to the cream cheese mixture and stir until smooth. Pour the mixture into an 18cm cake pan lined with polymer wrap.
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In a separate bowl, mix 50g hot water, 20g granulated sugar, and 1 tsp lemon juice. Soak the finger cookies in this mixture briefly and layer them over the cream cheese mixture in the pan. Cover and refrigerate for at least 5 hours.
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In a saucepan, combine 80g blueberries, 30g granulated sugar, 5g lemon juice, and 80g unsweetened yogurt. Heat gently to 60°C until well combined. Dissolve 3g gelatin sheets (or powdered gelatin) in 15g cold water, then mix it into the blueberry-yogurt mixture. Remove the cake from the pan and pour the blueberry-yogurt mixture over the cream cheese layer. Smooth the top evenly.
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Place a bowl over a larger bowl filled with cold water. Whisk 60ml heavy cream, 5g granulated sugar, and 1 tbsp blueberry glaze until thickened. Spread the whipped cream topping evenly over the cake with a spatula or piping bag.
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Refrigerate the cake for an additional 2–3 hours or until fully set. Slice and serve chilled.
