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Blueberry Mousse Cheesecake Loaf

A luscious dessert that combines the creamy richness of cheesecake with the lightness of mousse and the vibrant flavor of fresh blueberries.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cups Shredded Coconut
  • 0.25 cups Melted Butter
Filling
  • 2 cups Cream Cheese (Softened)
  • 1 cups Powdered Sugar
  • 1 cups Heavy Cream
  • 2 cups Fresh Blueberries
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Gelatin (Optional)
Glaze
  • 0.25 cups Extra Blueberries (Glaze)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
  2. In a bowl, combine the graham cracker crumbs, shredded coconut, and melted butter until it resembles damp sand.
  3. Press the mixture into the bottom of the loaf pan and bake for 10 minutes until golden. Let cool.
Filling
  1. In another bowl, beat the cream cheese and powdered sugar until smooth.
  2. Whip the heavy cream in a chilled bowl until stiff peaks form and fold it into the cream cheese mix.
  3. Add in the blueberries, lemon juice, and vanilla. If using gelatin, dissolve it in warm water before incorporating.
Assembly
  1. Pour the mousse mixture over the crust and refrigerate for at least 4 hours.
  2. For a glaze, mix additional blueberries with sugar and water, strain, and cool.
  3. Serve chilled, garnished with blueberries.

Notes

Slice the loaf with a sharp knife for clean edges. Garnish each slice with additional blueberries and a sprinkle of powdered sugar. Pairs well with whipped cream or vanilla ice cream. Store it in an airtight container in the refrigerator for up to three days. Consider freezing individual slices, ensuring they are well-wrapped.