Blueberry Cheesecake Mousse! Smooth, creamy, sweet and decadent. With only a few ingredients you can make this luxurious mousse in minutes.
In partnership with Nielsen-Massey Vanilla’s I am bringing you a simple and luxurious Blueberry Cheesecake Mousse. Made with simple, easy to find, ingredients. This mousse can be eaten by itself or piped into meringue shells like I show here. Nielsen-Massey is committed to providing excellent quality vanilla’s and flavorings. Our food is only as good as the ingredients. They are trusted in the industry as being the best of the best and are family owned so the term “from our family to yours” really does apply here. So let’s get started!
To ensure bakers can receive quality ingredients in the comfort of their home, Nielsen-Massey Vanilla’s recently launched an Amazon coupon. They’re offering 20% off 4-ounce bottles of Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste, Pure Vanilla Extract and Pure Vanilla Bean Paste.
How To Make Blueberry Cheesecake Mousse:
- Put frozen blueberries in the sauce pan and mash them up because
- Add sugar and salt to the blueberries and cook on medium heat. This makes the blueberry jam base. The juices of the blueberries and the sugar will cook down and thicken. Once reduced by half let cool completely.
- Make sure both sour cream and cream cheese are at room temp. Mix well with paddle attachment into the blueberry mixture. Mixture should be creamy.
- Whip up the heavy cream in bowl of mixer using the whisk attachment until soft peaks form. Heavy cream should be cold.
- Add the vanilla. Nielsen-Massey Tahitian Vanilla has become my go to vanilla. It’s light, fruity and adds a brightness to whatever you add it to. Mix it into the whipped cream.
- Fold whipped cream into the blueberry mixture until fully mixed together and mousse has formed.
- Once your Blueberry Cheesecake Mouse is whipped up it’s ready to serve I highly recommend a piping bag to fill your glasses or meringues. A piping bag will insure that your mousse will go into each vessel very cleanly and look nice and clean.
- Don’t have a piping bag? Nielsen-Massey has a video helping you create a homemade piping bag. Through the Better Your Bake program Nielsen-Massey Vanillas offers lots of excellent videos featuring tips to help you in the kitchen.
Blueberry Cheesecake Mousse Tips:
- Make sure all ingredient are room temp. Except heavy whipping cream.
- Stir regularly when making the blueberry jam base to make sure that nothing sticks to the bottom of the pan.
- Blueberry jam must be cooled completely down to room temp before proceeding. If in a hurry you can place in refrigerator for 5 minutes at a time, stirring in between intervals until at room temp.
- Be certain your sour cream and cream cheese are at room temp (sorry to keep saying it). If they are not you will have white lumps in your mousse.
- Pipe your mousse right away so it can set in the dish/vessel of your choosing.
- Mousse should be chilled as it contains dairy but will be fine at room temp while serving.
This mousse is light, sweet and tangy. Just like cheesecake its neither too sweet or too tangy but just the right balance.
Enjoy!
Stacey
PIN ME FOR LATER! 😉
Blueberry Cheesecake Mousse
Ingredients
- 1/2 cup frozen blueberries
- 1/4 cup granulated sugar
- pinch salt
- 1/4 cup sour cream room temp
- 4 ounces cream cheese room temp
- 1/2 cup heavy whipping cream chilled
- 2 tsp Nielsen-Massey Tahitian Vanilla Extract or vanilla of your choice
Instructions
- 1. Put frozen blueberries in the sauce pan and mash them up. 2. Add sugar and salt to the blueberries and cook on medium heat. This makes the blueberry jam base. The juices of the blueberries and the sugar will cook down and thicken. Once reduced by half let cool completely.3. Make sure both sour cream and cream cheese are at room temp. Mix well with whisk attachment into the blueberry mixture. Mixture should be creamy.4. Whip up the heavy cream (heavy cream should be cold) in bowl of mixer using the whisk attachment until soft peaks form. 5. Add your Nielsen-Massey Tahitian Vanilla or vanilla of your choice. Mix it into the whipped cream.6. Fold whipped cream into the blueberry mixture until fully mixed together and mousse has formed.7. Once your Blueberry Cheesecake Mouse is ready to serve I highly recommend a piping bag to fill your glasses or meringues. A piping bag will insure that your mousse will go into each vessel very cleanly and look nice and clean.8. Mousse can be served at room temp. However for storing should be refrigerated as it contains a good amount of dairy.
Think this recipe would work using Monkfruit/erythritol for a sugar substitute?
Hi Kay, I hope all is well. I do not have much experience with using monkfruit/erythritol for cooking. In this recipe the sugar is used for two things 1. to sweeten the blueberries which these subsitutes should do just fine and 2. to cook down with the blueberry juices making a thicker jam/puree for the base of the mousse, this is where I am not sure if the substitutes you listed will be able to do this based on my lack of experience cooking with them. If you have successfully made jams/puree’s with them in the past then I would think it would work. If you have not then it will be an experiment.
Take care! 🙂
Stacey