Blueberry Velvet Cheesecake
Blueberry Velvet Cheesecake is a creamy, elegant treat bursting with blueberry flavor. This Creamy Blueberry Dessert is perfect for any occasion, from casual to fancy.
Ingredients
For the Crust:
- 1 ½ cups 150g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ½ cup 113g unsalted butter, melted
For the Cheesecake Layer:
- 16 oz 454g cream cheese, softened
- ½ cup 60g powdered sugar
- 1 tsp vanilla extract
- 1 cup 240ml heavy whipping cream, whipped
For the Blueberry Mousse:
- 2 cups 300g fresh or frozen blueberries
- ¼ cup 50g granulated sugar
- 1 tbsp lemon juice
- 2 tsp unflavored gelatin
- 2 tbsp 30ml cold water
- 1 cup 240ml heavy whipping cream, whipped
For the Topping:
- 1 cup 240g blueberry preserves
- Fresh blueberries for garnish
- Whipped cream for garnish
Instructions
Prepare the Crust
- I preheat the oven to 325°F (160°C). I mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and ½ cup melted butter in a bowl. I press the mixture into a 9-inch springform pan and bake for 10 minutes, then cool completely for a sturdy blueberry cream cheesecake base.
Make Cheesecake Layer
- I beat 16 oz softened cream cheese until smooth, then add ½ cup powdered sugar and 1 tsp vanilla extract, blending well. I fold in 1 cup whipped cream gently, spread over the cooled crust, and refrigerate for a creamy Creamy Blueberry Dessert layer.
Prepare Blueberry Mousse
- In a saucepan, I cook 2 cups blueberries, ¼ cup sugar, and 1 tbsp lemon juice over medium heat until thick, about 10–15 minutes. I blend and strain the mixture to remove seeds. I dissolve 2 tsp gelatin in 2 tbsp cold water, let it bloom for 5 minutes, then stir into the cooled blueberry mixture. I fold in 1 cup whipped cream and spread over the cheesecake layer, chilling for 4 hours to set this Blueberry Velvet Cheesecake mousse.
Add Topping and Serve
- I warm 1 cup blueberry preserves gently and spread over the set mousse. I garnish with fresh blueberries and whipped cream, then serve chilled for a dazzling velvety berry cake.
Notes
- Use room-temperature cream cheese to avoid lumps.
- For a firmer crust, press the mixture with the back of a spoon or a flat-bottomed glass.
- Ensure the blueberry mousse is fully set before adding the topping.