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Lemon Blueberry Mousse Cake

Lemon Blueberry Mousse Cake – No-Bake Bliss Awaits You

Lemon Blueberry Mousse Cake is a refreshing no-bake dessert that combines zesty lemon and sweet blueberries, perfect for impressing guests at any gathering.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Mixing bowl
  • Springform pan
  • Saucepan
  • Electric mixer

Ingredients
  

For the Crust

  • 1 spray Cooking Spray Use non-stick spray for convenience.
  • 30 pieces Nilla Wafers, crushed Can swap for graham crackers.
  • 5 Tbsp Butter, melted Coconut oil can be a dairy-free alternative.

For the Mousse

  • 1.5 cups Blueberries Plus extra for garnish; frozen can be used.
  • 3 Tbsp Lemon Juice Adds brightness; lime juice can substitute.
  • 2 tsp Lemon Zest Fresh zest is best.
  • 2 tsp Unflavored Gelatin Agar-agar is a vegetarian alternative.
  • 2.5 cups White Chocolate Chips Dark chocolate can be used for a richer taste.
  • 3 cups Heavy Cream, divided Coconut cream is a dairy-free option.
  • 0.5 cups Powdered Sugar Consider reducing amount or using a sugar alternative.
  • 0.25 cups Granulated Sugar Maple syrup can be a delicious alternative.

Instructions
 

How to Make Lemon Blueberry Mousse Cake

  • Grease the pan: Lightly coat a springform pan with cooking spray.
  • Prepare the crust: In a bowl, combine crushed Nilla wafers and melted butter. Press into the bottom of the pan and chill for 15 minutes.
  • Make blueberry sauce: Simmer 1 1/2 cups blueberries, 2 tablespoons lemon juice, and 1/4 cup granulated sugar in a saucepan over medium heat until the blueberries break down, about 5-7 minutes. Strain and cool.
  • Bloom the gelatin: Sprinkle 2 teaspoons of gelatin over cooled blueberry sauce and let it sit for 5 minutes, then gently heat until dissolved. Mix in melted white chocolate until smooth.
  • Whip the cream: Whip 3 cups heavy cream with powdered sugar until soft peaks form, being careful not to over-whip.
  • Combine the mixtures: Gently fold the whipped cream into the blueberry mixture until fully combined.
  • Assemble the cake: Spoon mousse over the crust and spread evenly. Refrigerate for at least 4 hours.
  • Garnish and serve: Top with additional blueberries before serving. Enjoy!

Notes

Consider optional garnishes like fresh mint for a charming touch.
Keyword Lemon Blueberry Mousse Cake, light dessert, mousse cake, no-bake dessert, summer dessert