Your mini blackberry mousse cakes sound delightful and beautifully executed! Here’s a basic recipe to recreate something similar:
Mini Blackberry Mousse Cakes
Ingredients
For the Crust:
1 cup crushed chocolate cookies (e.g., Oreos or similar)
4 tbsp unsalted butter, melted
For the Cheesecake Layer:
1 cup cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
1/2 tsp vanilla extract
For the Blackberry Mousse Layer:
1 cup fresh or frozen blackberries
1/2 cup granulated sugar
1 tsp lemon juice
1/2 tbsp gelatin powder
2 tbsp cold water
1 cup heavy cream
For Garnish:
Fresh blackberries
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C).
Combine crushed cookies and melted butter in a bowl until well mixed.
Divide the mixture between the cake rings and press down with a shot glass or the back of a spoon to form an even layer.
Bake for 7 minutes. Let cool completely.
Prepare the Cheesecake Layer:
Beat cream cheese and sugar together until smooth and creamy.
Mix in sour cream and vanilla extract.
Pour the cheesecake mixture over the cooled crusts in the cake rings.
Refrigerate for at least 1 hour to set.
Prepare the Blackberry Mousse Layer:
In a saucepan, cook blackberries, sugar, and lemon juice over medium heat until blackberries break down and mixture thickens (about 10 minutes).
Sift out seeds if desired. Let cool slightly.
Dissolve gelatin in cold water and let it bloom for about 5 minutes. Then gently heat until dissolved and stir into the blackberry mixture.
Whip heavy cream to stiff peaks and fold into the blackberry mixture.
Spoon the mousse over the set cheesecake layer. Refrigerate overnight or until set.
Unmold and Garnish:
Carefully unmold the mini cakes.
Garnish with fresh blackberries before serving.
Enjoy your delicious and elegant individual mousse cakes.
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