Lemon Blueberry Cheesecake Mousse

Ingredients

For the Blueberry Compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)

For the Cheesecake Mousse:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Optional Garnish:

• Extra blueberries
• Lemon zest curls
• Whipped cream
• Crushed graham crackers or cookies

Instructions

1. Prepare the Blueberry Compote:
   • In a small saucepan, combine blueberries, sugar, and lemon juice.
   • Cook over medium heat, stirring occasionally, until berries begin to break down (about 5–7 minutes).
   • If thicker consistency is desired, stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
   • Remove from heat and let cool completely.
2. Make the Cheesecake Mousse:
   • In a large mixing bowl, beat the softened cream cheese until smooth.
   • Add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until well combined.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
3. Assemble:
   • Layer the mousse and blueberry compote into serving glasses or jars.
   • You can alternate layers or swirl them together for a marbled effect.
4. Chill:
   • Refrigerate for at least 1 hour before serving to set the mousse and let the flavors meld.
5. Serve:
   • Garnish with fresh blueberries, a dollop of whipped cream, lemon zest, or crushed graham crackers.

Let me know if you’d like a no-dairy or keto version!