Lemon Blueberry Mousse Cake with Shortbread Crust
This luscious lemon blueberry mousse cake blends sweet easy recipes with a no-bake twist—perfect for spring or summer treats!
Servings: 8 slices
Ingredients
- 1 package Walkers Shortbread cookies, finely crushed
- 4 tablespoons melted butter
- 1/2 cup blueberry preserves
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- Zest and juice of 1 lemon
- 1/2 cup fresh blueberries (for garnish)
- Optional: whipped cream for topping
Instructions
- In a bowl, combine crushed shortbread cookies with melted butter. Press into the bottom of a springform pan to form a crust. Refrigerate for 15 minutes.
- Spread blueberry preserves evenly over the crust and return to the fridge.
- In a large mixing bowl, beat the cream cheese, lemon zest, lemon juice, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
- Spread the mousse mixture over the blueberry layer, smoothing the top.
- Chill the cake for at least 4 hours or overnight for best results.
- Before serving, top with fresh blueberries and optional whipped cream.