Mini portions are just adorable, especially when it comes to dessert. This take on my favourite no bake cheesecake is very light in texture and topped with a fresh blueberry sauce, with another recipe adaptation from blueberry, cranberry & orange compote. I find it totally intoxicating when two culinary ideas collide and make something fabulous like these Blueberry Cheesecake Mousse Mini Jars~
When it’s good, it’s good…
I’ve been making versions of this cheesecake recipe since high school and there’s always been one common thread… everybody loves it! In fact, I did a presentation of it in culinary school, in a class where we had to give a speech with the topic of our choice. How clever was I to take a big box into class, one by one pull out and discuss all the ingredients…eventually leading to pulling out an entire cheesecake – to feed the class. I got high marks, all the way around!
Cheesecake meets mousse…
Delightful, delicious, bordering on decadent… these are perfect summer dessert eats! Whether taken to a backyard barbecue or to a picnic at your favourite spot, these perfectly portioned mousse jars have all the taste of cheesecake, without the fuss of actually making one.
No bake recipes = great for summer!
Great taste for so little effort…
With no traditional cheesecake graham crust, they’re also gluten free. The only cooking time is a couple minutes on the stove for the blueberry sauce – and it’s cooked just long enough for some of the berries to burst, and colour the gorgeous sauce. The hardest part… spooning the mousse into those cute little 4-ounce jars! Talk about perfect portion size~
LOOK at that colour…
They are called blueberries for a reason, aren’t they! This sauce is made from the first local blueberries found at my green grocer, just this morning. Plump, delicious and oh-so-fresh tasting, that’s why I kept the sauce cooking to the bare minimum. Plus I opted to not use a thickener, just the bit of cornstarch that’s in icing sugar, which was used for a sweetener.
In a word…
I can think of a lot, actually. Starting with… yum. Adorable. Dee-lish. Portable. Portion-control. ’nuff said.
Thanks for stopping by, and don’t forget to share/tag/comment/etc on social media, for any recipes you make~
Blueberry Cheesecake Mousse Mini Jars
for the blueberry sauce:
- 2 cups fresh blueberries
- 2 tablespoons icing sugar
- 1 orange, juiced approx 2 - 3 tablespoons
for the cheesecake mouse:
- 250 grams cream cheese (1 pkg.) at room temperature
- 3/4 cup icing sugar sifted to remove lumps
- 2 teaspoons finely grated orange zest
- 1 cup heavy cream chilled
- 1 tablespoon icing sugar
- 1 teaspoon vanilla extract
Set out the 10 4-ounce mini jars on a tray or sheet pan, and set aside.
make the blueberry sauce:
Combine the ingredients in a small saucepan. Bring just to the boil, then turn down and simmer for only 2 - 3 minutes, just enough to soften the berries and the juices to start forming.
Remove from heat and set aside to cool. Finish cooling in the fridge while preparing the mousse.
make the cheesecake mousse:
In a large bowl, use a mixer and the beat cream cheese until fluffy, approx. 3 minutes.
Add icing sugar & orange zest and beat until smooth - scraping down the bowl occasionally.
Whip the heavy cream separately. Then gently fold it in to the cheese mixture, just until combined.
Using two small spoons, add the mixture to each mini jar, leaving about an inch of space at the top, for the fruit topping (and the lid.)
Cover lightly with a piece of plastic wrap and refrigerate until they firm up, about a half an hour.
Top with blueberry sauce, recover with plastic wrap and return to fridge.
When completely chilled, you can add the lids before taking to your summer outing!
Note: there’s no need to use a lot of sugar, or any thickener for the sauce. When berries are this fresh, you want their flavour to be the star~
Tip: chill time may vary and only be as short as 15 minutes.