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Mini Blackberry Mousse Cakes Recipe

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These Mini Blackberry Mousse Cakes are elegant, no-bake treats with a buttery graham cracker crust, creamy blackberry mousse, and a fresh berry topping. Perfect for entertaining or special occasions, these individual mousse cakes are bursting with fruity flavor and stunning color.

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)

Blackberry 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

Topping (Optional):

  • Fresh blackberries

  • Whipped cream

  • Mint leaves

Instructions

  • Prepare Crust:
    Line a muffin tin with cupcake liners or use silicone molds. Mix graham cracker crumbs, sugar, and melted butter. Press 1–2 tbsp into each liner and refrigerate.

  • Make Blackberry Puree:
    Cook blackberries, sugar, and lemon juice over medium heat until soft (5–6 mins).
    Optional: Stir in cornstarch slurry and simmer to thicken. Strain to remove seeds. Let cool.

  • Bloom Gelatin:
    In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes. Microwave for 10 seconds to dissolve.

  • Prepare Mousse:
    In a bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and cooled blackberry puree. Mix until combined. Stir in the gelatin.

  • Whip Cream:
    In a separate bowl, beat heavy cream until stiff peaks form. Gently fold into the blackberry mixture.

  • Assemble Cakes:
    Spoon mousse over crusts in the liners. Smooth tops and refrigerate for at least 4–6 hours, or until set.

  • Top and Serve:
    Garnish with fresh blackberries, whipped cream, and mint leaves before serving.

Notes

  • Use silicone molds for easy release and smooth edges.

  • Can be frozen for make-ahead desserts—thaw slightly before serving.

  • Swap blackberries for raspberries or blueberries for variations.

Find it online: http://maicook.com/mini-blackberry-mousse-cakes-recipe/