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Lemon Blueberry Shortbread Mousse Cake

Lemon Blueberry Shortbread Mousse Cake: A Dreamy No-Bake Treat

This Lemon Blueberry Shortbread Mousse Cake is a refreshing no-bake dessert that combines creamy lemon mousse with sweet blueberry compote on a buttery shortbread crust.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 4 hours
Total Time 4 hours 48 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shortbread Crust
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1/4 cup Powdered Sugar No direct substitute recommended.
  • 1/2 cup Unsalted Butter Use plant-based butter for a vegan option.
  • 1/4 teaspoon Salt No substitute recommended.
Lemon Mousse
  • 1 tablespoon Gelatin Powder Can substitute with agar-agar for a vegan option.
  • 1/4 cup Water Used to bloom gelatin.
  • 1/2 cup Lemon Juice Freshly squeezed is best.
  • 1 cup Heavy Cream Use coconut cream for a dairy-free alternative.
  • 1/2 cup Granulated Sugar Alternative sweeteners can be used if desired.
  • 1 tablespoon Lemon Zest Fresh zest is recommended.
  • 8 ounces Cream Cheese Vegan cream cheese can be used.
Blueberry Compote
  • 2 cups Fresh Blueberries Thawed frozen blueberries can be used as a substitute.
  • 1/4 cup Granulated Sugar Adjust to taste.
  • 1 tablespoon Fresh Lemon Juice No substitute necessary.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Medium saucepan
  • small bowl

Method
 

Prepare the Shortbread Crust
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a food processor, combine all-purpose flour, powdered sugar, unsalted butter, and a pinch of salt, mixing until the mixture resembles coarse crumbs.
  3. Press this mixture firmly into the bottom of the prepared pan and bake for 15-18 minutes until lightly golden.
  4. Allow the crust to cool completely before adding the mousse.
Make the Lemon Mousse
  1. In a small bowl, bloom gelatin by mixing it with water and letting it sit for about 5 minutes.
  2. Meanwhile, gently warm lemon juice in a saucepan over low heat just until warm, then stir in the bloomed gelatin until fully dissolved.
  3. Allow this mixture to cool slightly.
  4. In a separate bowl, whip heavy cream with granulated sugar and lemon zest until stiff peaks form.
  5. Then, mix together the cream cheese and the cooled lemon mixture before folding in the whipped cream gently to keep it light and airy.
Prepare the Blueberry Compote
  1. In a medium saucepan over medium heat, combine fresh blueberries, granulated sugar, and fresh lemon juice.
  2. Stir occasionally, cooking for about 5-7 minutes, until the blueberries begin to soften and release their juices, creating a vibrant compote.
  3. Once it has thickened slightly, remove from heat and let it cool down to room temperature.
Assemble the Mousse Cake
  1. Once your shortbread crust has cooled, layer half of the lemon mousse evenly over the crust.
  2. Next, spoon half of the blueberry compote over the mousse, creating a beautiful contrast of colors.
  3. Repeat the layers with the remaining lemon mousse and blueberry compote, finishing with compote on top.
  4. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firmly set.
Serve
  1. After chilling, carefully loosen the edges of the Lemon Blueberry Shortbread Mousse Cake with a knife and gently remove the sides of the springform pan.
  2. Slice the cake into wedges and serve chilled, garnishing with fresh berries or a dollop of whipped cream, if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, allow each layer to cool completely before adding the next. Use fresh ingredients for the best flavor.

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