Imagine a dessert so decadent, so irresistibly creamy, that it makes your taste buds dance with pure joy! Our White Chocolate Blueberry Mousse Cheesecakes are not just a treat; they're a luxurious experience that transforms an ordinary moment into a gourmet celebration. With a buttery graham cracker crust, silky white chocolate cream cheese mousse, and bursts of fresh blueberries, these individual cheesecakes are about to become your new obsession. Get ready to impress your guests and satisfy your sweetest cravings with this show-stopping dessert that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1 cup blueberries
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix thoroughly until the mixture resembles wet sand-like consistency.
- Press the graham cracker mixture firmly into the bottom of 12 individual ramekins or a muffin tin, creating an even base. Use the back of a spoon to compact the crust.
- Refrigerate the prepared crusts for 15 minutes to allow them to set and become firm.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gently fold in the melted white chocolate and vanilla extract into the cream cheese, mixing until fully incorporated and creating a uniform mixture.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Carefully fold the whipped cream into the white chocolate cream cheese mixture, ensuring a smooth and light consistency.
- Gently fold in half of the fresh blueberries into the mousse mixture, distributing them evenly.
- Spoon the white chocolate blueberry mousse over the prepared graham cracker crusts, filling each ramekin or muffin cup to the top.
- Garnish the top of each cheesecake with the remaining fresh blueberries.
- Refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set completely and develop rich flavors.
- Before serving, let the cheesecakes sit at room temperature for 5-10 minutes to soften slightly.
- Optional: Dust with powdered sugar or add a mint leaf for garnish before serving.
Tips
- Use room temperature cream cheese to ensure a smooth, lump-free mixture.
- When melting white chocolate, use low heat and stir constantly to prevent burning.
- Whip the heavy cream until stiff peaks form for the lightest, most airy mousse texture.
- Chill your ramekins or muffin tin before pressing the crust to help it set faster.
- For a cleaner presentation, use a piping bag to fill the cheesecakes with mousse.
- Choose fresh, plump blueberries for the best flavor and visual appeal.
- Allow cheesecakes to set completely in the refrigerator for the most stable texture.
- For a professional touch, use a kitchen torch to lightly caramelize the top before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 90mg
