Ingredients
Equipment
Method
- Whip the whipping cream until light and fluffy. Set aside.120 grams Whipping Cream
- Zest and juice the lemons.
- Blend the cream cheese, vanilla extract, zest and lemon juice using a hand blender on high speed.200 grams Full Fat Philadelphia Cream Cheese, 2 tbsp Lemon Juice, 1 tsp Vanilla Extract
- Add the blueberries, sugar substitute or powdered sugar of choice, and salt.200 grams Blueberries, 4 tbsp Powdered Sugar, Pinch Himalayan Salt
- Blend until creamed.
- Fold in the whipped cream and some extra blueberries.
- Pour into ramekins.
- Chill in the refrigerator for 20-30 minutes.
- Decorate with lemon zest and top with a few fresh blueberries - optional.
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making a blueberry cheesecake mousse dessert:
- Use fresh, high-quality blueberries and rhubarb for the best flavor and texture. Out-of-season berries give quite a bitter aftertaste.
- Ensure that your cream cheese is at room temperature before starting. This helps in achieving a smoother and creamier consistency.
- Whip the heavy cream until stiff peaks form. This adds a light and airy texture to the mousse. Be careful not to overwhip, which can lead to a grainy texture. Fold it into the mousse to create a light and airy texture.
- Adjust the sweetness to your liking.
- Serve the blueberry cheesecake mousse cold for the best taste and texture.
- People suffering from low-carb torture can opt for sugar substitutes.
- Consider blueberry or acai jam instead of fresh blueberries, or both. Blueberry jam can be bought from the store. Or, why not make homemade blueberry jam by customizing our Blueberry Rhubarb Jam?
- Consider layering the blueberry mousse with crushed graham crackers, your favorite crushed cookies, or a chopped sponge cake.
- A great fruit alternatives are raspberries, strawberries, or acai.
- Use squirty, readymade whipped cream to decorate.
