Mini Blackberry Mousse Cakes Recipe

These Mini Blackberry Mousse Cakes offer a delightful burst of fruity flavor paired with a creamy, velvety texture. Featuring a buttery graham cracker crust topped with airy blackberry mousse, they make an elegant yet simple dessert perfect for parties, gatherings, or a delightful everyday treat.

Why You’ll Love This Recipe

These individual-sized mousse cakes are irresistibly charming, blending sweet, tangy blackberries with a delicate mousse that’s both sophisticated and refreshingly light. The easy no-bake preparation and beautiful presentation make them ideal for impressing guests or enjoying as an indulgent snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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)

Blackberry Mousse:

• 1 cup heavy whipping cream, chilled

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• ½ cup blackberry puree (prepared above)

• 1 tsp vanilla extract

• 1½ tsp unflavored gelatin

• 2 tbsp cold water

Topping (Optional):

• Fresh blackberries

• Whipped cream

• Mint leaves

Directions

1. Prepare the Crust:
   Line a muffin pan with cupcake liners or silicone molds. Combine graham cracker crumbs, sugar, and melted butter until evenly moistened. Press 1–2 tablespoons firmly into the base of each mold. Refrigerate while preparing mousse.

2. Make the Blackberry Puree:
   In a saucepan, combine blackberries, sugar, and lemon juice. Cook on medium heat until berries break down (5–6 minutes). If desired, add the cornstarch slurry and simmer until slightly thickened. Strain puree to remove seeds and cool completely.

3. Bloom the Gelatin:
   Sprinkle gelatin over cold water, allowing it to sit and bloom for about 5 minutes. Gently heat in microwave for 10–15 seconds until completely dissolved. Cool slightly.

4. Prepare the Blackberry Mousse:
   Beat cream cheese until smooth, then incorporate powdered sugar, blackberry puree, and vanilla extract. Slowly add gelatin mixture, mixing until smooth. Separately, whip chilled heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

5. Assemble Mousse Cakes:
   Pour mousse evenly over each prepared crust in the molds. Smooth the tops.

6. Chill and Set:
   Refrigerate for at least 4–6 hours, or until set firmly.

7. Decorate and Serve:
   Before serving, garnish each mousse cake with fresh blackberries, whipped cream, and mint leaves as desired.

Servings and timing

• Servings: 12 mini cakes

• Prep Time: 30 minutes

• Chill Time: 4–6 hours

• Total Time: Approximately 5 hours

Variations

• Different Berries: Substitute blackberries with strawberries, raspberries, or blueberries.

• Chocolate Base: Use crushed chocolate cookies instead of graham crackers for a richer base.

• Vegan Option: Replace gelatin with agar-agar and use vegan cream cheese.

storage/reheating

Storage:
Store these mini mousse cakes covered in the refrigerator for up to 3 days.

Reheating:
This dessert is enjoyed cold and should not be reheated.

FAQs

Can I make these mousse cakes ahead of time?

Yes, they are perfect for preparing a day in advance.

Can I freeze mini mousse cakes?

Freezing is not recommended, as texture may alter upon thawing.

Is it necessary to use gelatin?

Gelatin helps mousse set firmly, but agar-agar can be used as a vegetarian alternative.

Can I use frozen berries?

Yes, thaw frozen berries before preparing the puree.

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