Ingredients
Scale
- 1 cup shortbread cookie crumbles: The foundation of our cake, offering a buttery and crunchy texture.
- 1/4 cup melted butter: Blends with the cookie crumbles to form the crust.
- 1 cup heavy cream: Provides the mousse with a rich and creamy texture.
- 1/2 cup powdered sugar: Adds sweetness and smoothness to the mousse.
- 1 lemon zest and juice: Delivers a fresh, zesty flavor that complements the blueberries.
- 1 cup fresh blueberries: Infuses the mousse with juicy bursts of flavor.
- 1 tsp vanilla extract: Enhances the overall taste with a hint of warmth.
- 1 cup cream cheese, softened: The creamy base that holds the mousse together.
Instructions
- Make the crust:
- In a bowl, combine the shortbread cookie crumbles with the melted butter.
- Mix until well combined, then press the mixture evenly into the bottom of a cake pan to form the crust.
- Prepare the mousse:
- In a separate bowl, whip the heavy cream, powdered sugar, lemon zest, and vanilla extract together until soft peaks form. This will create a light and fluffy mousse.
- Mix in cream cheese:
- In another bowl, beat the softened cream cheese with the lemon juice until smooth and creamy.
- Gently fold the whipped cream mixture into the cream cheese until fully incorporated.
- Add blueberries:
- Stir in half of the fresh blueberries into the mousse mixture, ensuring they are evenly distributed.
- Assemble:
- Pour the mousse mixture over the prepared crust, spreading it evenly.
- Top with the remaining blueberries for a burst of color and flavor.
- Chill the cake in the refrigerator for at least 4 hours to set the mousse.
Nutrition
- Serving Size: one normal portion
- Calories: 290
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g