By Aqsa 
Craving a dessert that’s light, creamy, fruity, and guaranteed to impress? This Blueberry Mousse Recipe checks all the boxes. With layers of crunchy Oreo crust, velvety blueberry mousse, and a luscious topping, every spoonful is pure bliss. Whether you’re planning a dinner party, celebrating a birthday, or just spoiling yourself, this is the treat that wins hearts and taste buds.
Let’s dive right into how to create this beautiful dessert from scratch—no baking required!
The Star of the Show: Blueberry Mousse
This blueberry mousse recipe is a fusion of flavors and textures. The crushed Oreo base brings crunch, the blueberry layer offers a tart and sweet punch, and the topping adds that final creamy touch. The process might look a bit long, but trust me—it’s easier than you think. Break it down into steps, and you’ll have a professional-looking dessert chilling in your fridge.
Ingredients Breakdown
The Crust
You’ll need:
100g Oreos
45g melted unsalted butter
Oreos provide that rich, chocolatey base while melted butter holds everything together. When chilled, it forms a perfect, firm foundation for the mousse.
Blueberry Sauce
This homemade sauce is what brings vibrant color and tangy sweetness:
250g blueberries
80g sugar
1 tbsp lemon juice
Fresh blueberries are best, but frozen work too. Lemon juice elevates the flavor and balances the sugar.
Blueberry Mousse
Here’s where the magic happens:
220g cream cheese (room temperature, softened)
180g heavy cream/double cream/whipping cream
80g sugar
7g gelatin
50g hot milk
100g blueberry sauce (from the batch above)
This layer is luxuriously creamy with a fruity kick from the sauce. The gelatin helps it hold its shape beautifully.
Topping
Final touch:
30g cream cheese (room temperature, softened)
70g heavy cream/double cream/whipping cream
20g sugar
Silky smooth, slightly tangy, and perfect for piping onto the chilled mousse.
Step-by-Step: How to Make This Blueberry Mousse Recipe
Step 1: Prepare Your Molds
Before anything else, wrap the bottom of each mousse mold tightly with plastic wrap. This keeps the crust from falling out and helps release the mousse later on.
Step 2: Make the Oreo Crust
Crush 100g Oreos into fine crumbs using a food processor or by placing them in a zip-lock bag and smashing with a rolling pin. Mix the crumbs with 45g melted butter until well combined. Scoop this mixture into your prepared molds, press down firmly, and smooth out the surface. Chill in the fridge while you work on the next steps.
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Step 3: Cook the Blueberry Sauce
In a saucepan, combine 250g blueberries, 80g sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally. As the blueberries start to burst and release their juices, the mixture will thicken into a gorgeous purple sauce.
Keep stirring until you reach a jam-like consistency. Once done, transfer the sauce into a bowl, cover with plastic wrap, and refrigerate to cool completely.
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Step 4: Create the Mousse Layer
Start by softening 220g cream cheese in a clean bowl. Stir until smooth and lump-free. Meanwhile, soften 7g of gelatin in a small bowl of ice-cold water.
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In another cup, mix 50g of hot milk with the softened gelatin until completely dissolved. Combine this with the softened cream cheese, then add 100g of your cooled blueberry sauce. Mix until well blended and set aside.
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In a separate bowl, combine 180g heavy cream and 80g sugar. Use a hand mixer to beat the mixture until it thickens into soft peaks. Fold this whipped cream gently into the blueberry-cream cheese mixture.
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Now, spoon or pipe the mousse into your molds over the Oreo crust. Smooth the tops with a spatula and chill in the fridge for at least 4 hours—this allows the mousse to set perfectly.
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Step 5: Whip Up the Topping
While your mousse sets, prepare the topping. In a bowl, mix 30g softened cream cheese and 20g sugar until smooth. Add 70g heavy cream and beat until thickened enough to pipe.
Scoop into a piping bag fitted with your preferred nozzle and refrigerate until ready to use.
Step 6: Final Assembly
Once your mousse has fully set, use a warm towel to gently release each mousse cake from the mold. Pipe your prepared cream on top, garnish with a few fresh blueberries or even a mint leaf for added flair.
And voila—your Blueberry Mousse Recipe is complete and ready to steal the show!
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Pro Tips for the Perfect Blueberry Mousse
Use room-temperature cream cheese to ensure it blends smoothly without lumps.
Chill everything well—this helps your mousse set firmly and hold its shape when unmolded.
Don’t skip the gelatin step. It’s essential for stability, especially if you’re serving this dessert at a warm event or letting it sit out for a bit.
Decorate just before serving to keep everything fresh and picture-perfect.
Why You’ll Love This Blueberry Mousse Recipe
There’s something undeniably elegant about mousse. It’s not as heavy as cheesecake, but it still satisfies those creamy dessert cravings. The contrast between the slightly tart blueberry layer and the rich, whipped cream topping is pure perfection.
Plus, this is a no-bake recipe, meaning it’s ideal for warm-weather entertaining or lazy Sunday afternoons when you don’t want to turn on the oven. You can also make it ahead of time, giving you more flexibility on the day you plan to serve it.
Make It Your Own
Love variety? Here’s how to tweak this recipe:
Swap blueberries for raspberries or strawberries if that’s more your flavor.
Use graham crackers or digestive biscuits instead of Oreos for a lighter base.
Add a white chocolate drizzle over the topping for extra indulgence.
Make a large mousse cake instead of individual molds—just line a springform pan for easy release.
Conclusion
This blueberry mousse recipe is the ultimate dessert for those who adore creamy, fruity, and refreshing flavors. With its rich crust, airy mousse, and silky topping, it’s guaranteed to impress guests—or make your solo dessert night unforgettable.
The best part? It’s surprisingly simple to put together. With a little bit of love (and chilling time), you’ll create a dessert that looks like it came straight out of a fancy bakery.
FAQs
1. Can I use frozen blueberries?
Yes! Just thaw them before cooking the sauce to reduce excess water.
2. What can I use instead of gelatin?
Agar-agar is a vegetarian substitute, but follow the package instructions as it behaves differently than gelatin.
3. How long does this blueberry mousse last?
Keep it refrigerated and consume within 2–3 days for the best taste and texture.
4. Can I skip the Oreo crust?
Sure! You can serve the mousse in cups for a crust-free version or use any base of your choice.
5. Can I freeze the mousse?
Yes, but only if you’re not adding the cream topping before freezing. Freeze mousse in molds, then thaw in the fridge before serving.
Must Try Kinder Bueno Cookies Recipe
Ready to make dessert magic? Go ahead and try this blueberry mousse recipe—and don’t forget to savor every spoonful!
Blueberry Mousse Recipe
Indulge in this easy and creamy Blueberry Mousse Recipe with Oreo crust, rich blueberry sauce, and fluffy topping—perfect for any dessert lover!
Type: Dessert
Cuisine: International
Keywords: Blueberry mousse, blueberry mousse recipe, no-bake dessert, mousse cake, fruit mousse, blueberry dessert
Recipe Yield: 6 individual mousse cakes
Calories: Approximately 320 kcal per serving (may vary slightly)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 4 hours 45 minutes (including chilling time)
Recipe Ingredients:
- 100g Oreos
- 45g melted unsalted butter
- 250g blueberries
- 80g sugar
- 1 tbsp lemon juice
- 220g cream cheese, room temperature and softened
- 180g heavy cream (or double/whipping cream)
- 80g sugar
- 7g gelatin
- 50g hot milk
- 100g blueberry sauce (from above)
- 30g cream cheese, room temperature and softened
- 70g heavy cream (or double/whipping cream)
- 20g sugar
Recipe Instructions:
Prepare Your Molds:
Make the Oreo Crust:
Crush 100g Oreos into fine crumbs using a food processor or by placing them in a zip-lock bag and smashing with a rolling pin. Mix the crumbs with 45g melted butter until well combined. Scoop this mixture into your prepared molds, press down firmly, and smooth out the surface. Chill in the fridge while you work on the next steps.
Cook the Blueberry Sauce:
In a saucepan, combine 250g blueberries, 80g sugar, and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally. As the blueberries start to burst and release their juices, the mixture will thicken into a gorgeous purple sauce. Keep stirring until you reach a jam-like consistency. Once done, transfer the sauce into a bowl, cover with plastic wrap, and refrigerate to cool completely.
Create the Mousse Layer:
Start by softening 220g cream cheese in a clean bowl. Stir until smooth and lump-free. Meanwhile, soften 7g of gelatin in a small bowl of ice-cold water. In another cup, mix 50g of hot milk with the softened gelatin until completely dissolved. Combine this with the softened cream cheese, then add 100g of your cooled blueberry sauce. Mix until well blended and set aside. In a separate bowl, combine 180g heavy cream and 80g sugar. Use a hand mixer to beat the mixture until it thickens into soft peaks. Fold this whipped cream gently into the blueberry-cream cheese mixture. Now, spoon or pipe the mousse into your molds over the Oreo crust. Smooth the tops with a spatula and chill in the fridge for at least 4 hours—this allows the mousse to set perfectly.
Whip Up the Topping:
Final Assembly: