@taylorrecipes24: Blueberry Mousse Mini Cakes Recipe 👇 (No-Bake) 👉Ingredients: Cookie Crust 8 chocolate sandwich cookies (such as Oreos) 2.5 oz / 70 g 3 tablespoons unsalted butter, melted 42 g Blueberry Sauce 1 cup fresh or frozen blueberries 150 g 2 tablespoons granulated sugar 25 g Juice from ½ lemon 1 tablespoon / 15 ml Gelatin Mixture ½ cup whole milk, warmed to about 110°F 120 ml 1 sheet gelatin (softened in cold water) or 1 teaspoon powdered gelatin, bloomed in cold water 3 g Cream Cheese Mousse 9 oz cream cheese, softened 250 g 2 tablespoons granulated sugar 25 g 1 cup heavy cream 240 ml Optional Topping Remaining blueberry sauce Fresh blueberries Mint leaves Directions Step 1: Make the Crust Crush the sandwich cookies into fine crumbs using a rolling pin or food processor. Mix the crumbs with melted butter until evenly combined. Spoon the mixture into 4 small silicone molds or ramekins, pressing down firmly to form the base. Freeze the crusts while you prepare the mousse. Step 2: Prepare the Blueberry Sauce In a small pot, combine blueberries, sugar, and lemon juice. Simmer over medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and let cool. Step 3: Prepare the Gelatin Warm the milk to about 110°F (not boiling). Stir in the softened gelatin sheet or bloomed powdered gelatin until fully dissolved. Let cool slightly. Step 4: Make the Mousse In a bowl, mash the softened cream cheese with sugar until completely smooth. Add the heavy cream and stir or whip gently until the texture becomes smooth and silky. Stir in the warm gelatin mixture until fully incorporated. Divide the mousse mixture evenly into two bowls. Step 5: Assemble the Cakes Spoon or pipe the plain mousse (without blueberry sauce) into the molds, filling each one halfway. Freeze for 10 minutes until set. To the second portion of mousse, add 3 tablespoons (about 50 g) of the cooled blueberry sauce and stir until evenly combined. Spoon or pipe the blueberry mousse over the set plain layer. Refrigerate for at least 2 hours until fully set. Step 6: Unmold and Serve Once the mousse is firm, gently warm the outside of the molds using a hair dryer on low heat or your hands. Carefully remove each cake from the mold. Top with a spoonful of leftover blueberry sauce, and garnish with fresh blueberries and mint leaves if desired. Makes: 4 mini cakes #creatorsearchinsights #Recipe #EasyRecipes #cake #dessert #blueberry #cookingathometiktoktv #delicious

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Friday 25 April 2025 14:52:58 GMT