Print

Mini Blackberry Mousse Cakes Recipe

Mini Blackberry Mousse Cakes Recipe
Print Recipe

★★★★★

4.7 from 7 reviews

These Mini Blackberry Mousse Cakes are a delightful blend of creamy, fruity mousse layered over a crisp graham cracker crust. Perfectly sweetened with fresh blackberries and lightened by whipped cream, these individual-sized desserts are elegant, refreshing, and ideal for summer gatherings or special occasions.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs (or crushed vanilla cookies)
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Blackberry Puree

  • 1½ cups fresh or frozen blackberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

Mousse

  • 1 cup heavy whipping cream, chilled
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup blackberry puree (from above)
  • 1 tsp vanilla extract
  • 1½ tsp unflavored gelatin
  • 2 tbsp cold water

Toppings (Optional)

  • Fresh blackberries
  • Whipped cream
  • Mint leaves

Instructions

  1. Prepare the crust: Line a muffin pan with cupcake liners or use silicone molds. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the crumb mixture firmly into the base of each liner or mold to form an even crust. Place the pan in the refrigerator to chill while you prepare the mousse.
  2. Make the blackberry puree: In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 5 to 6 minutes until the berries break down and release their juices. If desired, mix cornstarch with a little water and add to the pan to thicken the puree. Strain the mixture through a fine sieve to remove seeds, then allow it to cool completely.
  3. Dissolve the gelatin: Sprinkle unflavored gelatin over cold water in a small bowl and let it bloom for 5 minutes. Heat the gelatin gently in the microwave for about 10 seconds until fully dissolved. Let it cool slightly but not set.
  4. Prepare the cream cheese mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and cooled blackberry puree, then mix until combined. Gradually stir in the dissolved gelatin, ensuring it is evenly incorporated.
  5. Whip the cream: Using a hand or stand mixer, whip the chilled heavy cream until stiff peaks form. Be careful not to overbeat.
  6. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese and blackberry mixture with a spatula, maintaining the light, airy texture without deflating the mousse.
  7. Assemble the cakes: Spoon or pipe the mousse evenly over the chilled crusts in the muffin liners or molds. Smooth the tops with a spatula. Cover and refrigerate the assembled cakes for at least 4 hours, or until firm and set.
  8. Garnish and serve: Carefully remove the mini cakes from molds or liners. Top each cake with fresh blackberries, a dollop of whipped cream, and a sprig of mint leaves for an elegant presentation before serving.

Notes

  • For a firmer mousse, ensure the gelatin is fully dissolved and evenly mixed.
  • You can substitute graham cracker crumbs with crushed vanilla cookies for a different flavor.
  • If fresh blackberries are not available, frozen berries work well—just thaw before use.
  • The cornstarch in the puree is optional but helps to thicken the mixture if preferred.
  • Keep the mousse cakes refrigerated until serving to maintain texture and freshness.
  • To make gluten-free, use gluten-free cookie crumbs or graham crackers.

Nutrition

Keywords: blackberry mousse, mini mousse cakes, no-bake dessert, berry dessert, creamy mousse, individual cakes

Find it online: https://tastewithamy.com/mini-blackberry-mousse-cakes-recipe/