Mini Blackberry Mousse Cakes

Why You’ll Love This Recipe

This recipe takes the classic flavors of blackberry and combines them in a delightful way. The smooth mousse is balanced perfectly by the crunchy graham cracker crust, making each bite a textural delight. Plus, these individual-sized cakes are perfect for portion control, and you can easily personalize the toppings to fit your taste or occasion. Whether you love fresh berries, whipped cream, or mint, you can finish them however you like.

Ingredients

Crust:
1 cup graham cracker crumbs (or crushed vanilla cookies)
3 tablespoon granulated sugar
4 tablespoon unsalted butter, melted

Blackberry Puree:
1½ cups fresh or frozen blackberries
2 tablespoon granulated sugar
1 tablespoon lemon juice
1 teaspoon 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 teaspoon vanilla extract
1½ teaspoon unflavored gelatin
2 tablespoon cold water

Topping (Optional):
Fresh blackberries
Whipped cream
Mint leaves

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. Line a muffin pan with cupcake liners or use silicone molds.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture is evenly moistened.

3. Press 1–2 tablespoons of the mixture firmly into the base of each liner or mold.

4. Refrigerate the crust while preparing the mousse.

Make the Blackberry Puree:

1. In a saucepan over medium heat, combine blackberries, sugar, and lemon juice.

2. Cook for 5–6 minutes, or until the berries break down and release their juices.

3. (Optional) For thicker puree, add cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and simmer until slightly thickened.

4. Strain through a fine mesh sieve to remove the seeds. Let the puree cool.

Bloom the Gelatin:

1. In a small bowl, sprinkle gelatin over the cold water and let sit for 5 minutes.

2. Microwave for 10 seconds to dissolve the gelatin completely, then let it cool slightly.

Prepare the Blackberry Mousse:

1. In a bowl, beat cream cheese and powdered sugar until smooth.

2. Add the vanilla extract and cooled blackberry puree. Mix until fully combined.

3. Stir in the dissolved gelatin.

4. In a separate bowl, whip the heavy cream until stiff peaks form.

5. Gently fold the whipped cream into the blackberry mixture until smooth and fluffy.

Assemble the Mini Cakes:

1. Spoon or pipe the mousse over the prepared crusts, filling each liner to the top.

2. Smooth the tops with a spatula.

3. Chill the mini cakes in the refrigerator for at least 4 hours, or until fully set.

Serve and Garnish:

1. Carefully remove the cakes from the liners or molds.

2. Top with fresh blackberries, whipped cream, and mint leaves for an elegant finish.

Servings and Timing

• Prep Time: 30 minutes

• Cook Time: 5 minutes

• Chill Time: 4 hours

• Yield: 10–12 mini cakes

Variations

• Berry Substitutes: If blackberries aren’t in season, feel free to swap them out with raspberries, strawberries, or blueberries.

• Crust Variations: You can use graham cracker crumbs, crushed vanilla cookies, or even chocolate cookies for a richer, chocolatey flavor.

• Gelatin-Free Option: For a vegetarian version, you can substitute gelatin with agar-agar, following package instructions for blooming and dissolving.

Storage/Reheating

• Storage: Store the mini cakes in an airtight container in the refrigerator for up to 3 days.

• Reheating: Since these are no-bake, there's no need to reheat them. Simply enjoy them chilled.

FAQs

1. Can I use frozen blackberries for this recipe?

Yes, frozen blackberries work perfectly for this recipe. Just make sure to thaw them before using them in the puree.

2. Can I use a store-bought graham cracker crust instead of making my own?

Yes, you can use a pre-made graham cracker crust to save time. Just make sure to adjust the portion size accordingly.

3. Is the gelatin necessary for this recipe?

Gelatin helps the mousse set properly and gives it its creamy texture. If you prefer a vegetarian option, try using agar-agar instead.

4. Can I make these cakes in advance?

Absolutely! These mini cakes need at least 4 hours of chilling time to set, so they are perfect to prepare the night before serving.

5. How do I remove the mini cakes from the molds?

Once the mousse has set, gently peel away the cupcake liners or molds. If using silicone molds, simply pop them out.

6. How long can I store these cakes in the fridge?

You can store the cakes in the fridge for up to 3 days in an airtight container.

7. Can I use a different type of sweetener instead of sugar?

You can substitute the granulated sugar with alternatives like honey, maple syrup, or stevia, but be aware that this might affect the texture and flavor.

8. Can I freeze these mini cakes?

You can freeze the mousse cakes for up to a month. Just be sure to wrap them tightly in plastic wrap and place them in an airtight container. Let them thaw in the fridge before serving.

9. Can I substitute cream cheese with a dairy-free option?

Yes, you can substitute cream cheese with a dairy-free cream cheese alternative or even a cashew-based cream cheese for a dairy-free version.

10. Can I add a topping other than whipped cream?

Definitely! You can add a variety of toppings, such as fresh berries, crumbled cookies, or even a drizzle of chocolate sauce.

Conclusion

Mini Blackberry Mousse Cakes are a delightful dessert that combines the best of both worlds: a crunchy, buttery crust and a rich, creamy mousse. Perfect for any occasion, they are sure to wow your guests with their vibrant flavor and smooth texture. With easy-to-follow steps and a few simple ingredients, these individual-sized desserts will become a new favorite in your baking repertoire.