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Blueberry Mousse Cheesecake Loaf

Experience the perfect blend of creamy cheesecake and fresh blueberries in this elegant dessert, ideal for spring gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cups Shredded Coconut
  • 0.25 cups Melted Butter Use unsalted butter for a balanced flavor.
Mousse Filling Ingredients
  • 2 cups Cream Cheese (Softened) Ensure cheese is at room temperature for easy mixing.
  • 1 cups Powdered Sugar
  • 1 cups Heavy Cream Chill the bowl for better whipping results.
  • 2 cups Fresh Blueberries Reserve extra for the glaze.
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract Optional for added flavor.
  • 1 tablespoon Gelatin (Optional) Use if a firmer mousse is desired.
  • 0.25 cups Extra Blueberries (Glaze)

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
  2. In a medium bowl, mix graham cracker crumbs, shredded coconut, and melted butter until it resembles damp sand.
  3. Firmly press the mixture into the bottom of the prepared loaf pan.
  4. Bake for 10 minutes until edges are lightly golden; let cool completely.
Prepare the Mousse
  1. In a large bowl, combine softened cream cheese and powdered sugar, beating until smooth.
  2. In another chilled bowl, whip heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Fold in fresh blueberries, lemon juice, and vanilla extract.
  5. If using gelatin, dissolve it in warm water and fold it into the mousse mixture.
Assemble and Chill
  1. Spoon the mousse mixture over the cooled crust and smooth the top.
  2. Refrigerate for at least 4 hours or overnight for best results.
  3. For glaze, combine extra blueberries with sugar and water; strain and let cool before pouring over cheesecake loaf.
Serve
  1. Serve chilled, garnished with fresh blueberries.

Notes

Store in an airtight container in the refrigerator. Best enjoyed within a few days, but can last up to a week.