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Mini Blackberry Mousse Cakes

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Mini Blackberry Mousse Cakes are a perfect blend of creamy blackberry mousse with a crunchy graham cracker crust. These individual-sized desserts are delicious, refreshing, and sure to impress at any gathering.

Ingredients

1 cup graham cracker crumbs (or crushed vanilla cookies)

3 tbsp granulated sugar

4 tbsp unsalted butter, melted

1½ cups fresh or frozen blackberries

2 tbsp granulated sugar

1 tbsp lemon juice

1 tsp cornstarch (optional, for thickening)

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

Fresh blackberries (optional topping)

Whipped cream (optional topping)

Mint leaves (optional topping)

Instructions

  1. Line a muffin pan with cupcake liners or use silicone molds.
  2. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the base of each liner or mold. Refrigerate the crust while preparing the mousse.
  3. In a saucepan, combine blackberries, sugar, and lemon juice. Cook for 5–6 minutes until the berries break down and release their juices. Optionally, add cornstarch slurry for a thicker puree. Strain and let cool.
  4. Sprinkle gelatin over cold water and let sit for 5 minutes. Microwave for 10 seconds to dissolve the gelatin, then let it cool slightly.
  5. Beat cream cheese and powdered sugar until smooth. Add the vanilla extract and cooled blackberry puree, mixing until combined. Stir in the dissolved gelatin.
  6. Whip the heavy cream until stiff peaks form, then gently fold it into the blackberry mixture.
  7. Spoon or pipe the mousse over the prepared crusts, smoothing the tops. Refrigerate for at least 4 hours to set.
  8. Remove cakes from molds and top with fresh blackberries, whipped cream, and mint leaves.

Notes

  • Frozen blackberries can be used, but ensure they are thawed before use.
  • You can substitute gelatin with agar-agar for a vegetarian option.
  • Make ahead: These mini cakes need 4 hours to chill and set, so they can easily be made the night before serving.
  • Store in the fridge for up to 3 days in an airtight container.
  • For a chocolatey flavor, try using chocolate cookies for the crust.
  • Frozen versions can be stored for up to a month—thaw in the fridge before serving.

Nutrition

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