No bake Lemon Blueberry Mousse Cake

Like an airy, lighter version of a no bake cheesecake. Shortbread gives this cake a crumbly soft crust and fits perfectly with the layers of lemon and blueberry mousse. Fresh fruits make for the perfect finish of this fridge cake!

Shortbread gives this cake a crumbly soft crust!

This easy dessert comes together in a few minutes. No need to turn on the oven, only if you like to bake the crust for a few minutes. Usually I use Graham cracker crumbs which make a crunchy crust but this cake has a shortbread crust which is softer and more crumbly with a delicious butter flavor!

Want a baked cheesecake? Check out my recipe here

No-bake Lemon Blueberry Mousse Cake

Ingredients

For shortbread crust:

1 cup (130 g) shortbread cookie crumbs

1 tbsp (15 g) butter, melted

1 tbsp (15 g) sugar, optional

For the lemon curd:

4 large egg yolks

1/3 cup (70 g) sugar

3 tbsp (45 g) butter

1/4 cup (60 g) lemon juice

For the lemon mousse:

1 3/4 cups (320 g) heavy cream, very cold

3/4 cup (85 g) powdered sugar

2 tsp melted gelatin

3/4 cup (180 g) lemon curd

2 tsp lemon zest

For the blueberry mousse:

1 3/4 cups (320 g) heavy cream, very cold

3/4 cup (85 g) powdered sugar

1 1/2 cups (215 g) fresh blueberries

2 tsp melted gelatin

For the topping:

3/4 cup (100 g) fresh blueberries

Lemon slices

INSTRUCTIONS

Step 1:

Optional: Preheat oven to 350 °F. To make the shortbread cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and sugar and mix until combined. Line a springform pan with parchment paper. Fill the mixture in the baking pan. Press into bottom in one layer. Bake for 8 to 10 minutes or freeze it. Let cool on a wire rack and turn off the oven.

Step 2:

While the crust is baking or freezing make the lemon curd. Into a medium sized sauce pan add egg yolks, sugar, butter and lemon juice. Warm at medium heat for about 10 minutes while mixing it continuously. When it thickens it is ready. I like to strain it while it is warm to get rid of any cooked egg pieces. Set it aside.

Step 3:

To make the lemon mousse soak gelatin sheets in water or bloom powdered gelatin.

In a tall mixing bowl whip up cold heavy cream with powdered sugar. You can either add the powdered sugar in the beginning or you can add it gradually. When it is fluffy melt gelatin in the microwave for about 5 to 10 seconds. Mix it in the whipped cream quickly. Fold in the lemon curd and pour it on top of the crust. spread it out and refrigerate it until needed.

Step 4:

For the blueberry mousse pulse fresh blueberries with a food processor for a few seconds. Strain it into a medium sized bowl to remove any seeds. Cook it for a few minutes at medium heat to reduce its water content. When it has thickened remove it from the heat. Bloom gelatin and add it to the blueberry sauce. Mix it until it is combined.

Step 5:

In a tall mixing bowl whip cold heavy cream until it thickens. Add some powdered sugar for sweetness and stability and whip until stiff. Fold in cooled blueberry reduction and fill it on top of the lemon mousse. Smooth it out and let it chill in the fridge for at least 4 hours or overnight.

Step 6:

When the mousse cake is ready remove the cheesecake pan and decorate the cake with some fresh blueberries and lemon slices if desired

Enjoy cold!

**Pro Tips**

• To flavor the whipped cream fold in lemon curd or blueberry sauce do not mix it in with a hand mixer. Otherwise your cream will get runny!

• I like to cook my blueberry sauce after liquifying them in a food processor to get rid of most of the moisture. When the mixture is still warm (not boiling) you can add the soaked gelatin. It will dissolve quickly.

• Add the flavoring when it has room temperature, do not fold it in if it is still warm. Otherwise your whipped cream will get runny!