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White Chocolate Blueberry Mousse Cheesecakes

mousse cheesecake

Prep Time

Cook Time



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  • 2 cups cookie crumbs (Biscoff works well)
  • 6 Tablespoons butter, melted
  • 2 8-ounce packages cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces white chocolate baking bar, divided
  • 2 Tablespoons heavy whipping cream
  • 1 21-ounce can LUCKY LEAF® Premium or Organic Blueberry Fruit Filling or Topping
  • 1 12-ounce tub Cool Whip, thawed and divided


Place 12 cupcake liners in a cupcake pan.
Mix together the cookie crumbs and butter. Spoon evenly into cupcake liners and press firmly into the bottom of each liner. Set aside.
Beat the cream cheese until creamy. Add the powdered sugar and vanilla and beat again.
Melt 4 ounces of the white chocolate according to package directions. Spoon into the cream cheese mixture and beat until creamy.
Add the heavy whipping cream and beat until light and fluffy.
Spoon the cheesecake mixture evenly on top of the prepared crust. Smooth each one out with the back of a spoon.
In a large bowl, fold together the fruit filling and 3 cups of Cool Whip to create a mousse. 
Spoon the blueberry mousse evenly on top of the white chocolate cheesecake layer. Smooth it out with the back of a spoon.
Refrigerate 4-6 hours.
Spoon the remaining Cool Whip into a piping bag. Swirl on top of each cheesecake.
Use a vegetable peeler to shave the remaining white chocolate into little pieces. Sprinkle on top of each cupcake. 

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