🍋 No-Bake Lemon Blueberry Mousse Cheesecake 🫐

A Slice of Heaven: Perfect for Refreshing Summer Days or a Sweet Family Treat

🍽️ Ingredients 🍽️
- 🧈 1/3 cup melted butter
- 🍋 1/4 cup lemon juice
- 🫐 1 cup fresh blueberries
- 🍋 2 tablespoons lemon zest
- 🍋 1/4 cup lemon juice
- 🍬 1/4 cup sugar
- 🧊 1/4 cup cold water
- 🍰 1 cup heavy cream, whipped
- 🍪 1 1/2 cups graham cracker crumbs
- 🧀 2 8 oz packages cream cheese, softened
- 🍬 2/3 cup sugar
- 🍬 1/4 cup sugar
- 🍮 1 teaspoon gelatin powder
- 🍇 1/2 cup blueberry jam
- 🫐 Fresh blueberries
- 🍋 Lemon zest twists

🧑‍🍳 Directions 🧑‍🍳
1. Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press the mixture onto the bottom of a springform pan and chill for 30 minutes to set.
2. To make the blueberry mousse, puree blueberries with 1/4 cup sugar and 1 tablespoon lemon juice. In a small bowl, sprinkle gelatin over cold water and let it stand for 1 minute. Gently heat until the gelatin dissolves completely, then whisk into the blueberry puree. Gently fold in whipped cream and spread this mixture over the chilled crust. Refrigerate until set, about 1 hour.
3. For the lemon cream cheese filling, beat cream cheese with 2/3 cup sugar, lemon zest, and 1/4 cup lemon juice until smooth. Fold in another cup of whipped cream and spread this layer over the set blueberry mousse.
4. Finish by topping with blueberry jam, fresh blueberries, and twists of lemon zest. Refrigerate the cheesecake for at least 3 hours before serving.

🍎 Nutritional Information 🍎
- Calories: 450 per serving
- Carbohydrates: 38g
- Protein: 6g
- Fat: 32g

💡 Tips and Tricks 💡
- For a firmer mousse, consider increasing the gelatin to 1 1/2 teaspoons.
- If fresh blueberries aren't available, frozen can be used but ensure they are thawed and drained well to avoid excess liquid.

⏳ Preparation time 🍰
Preparation time: 20 minutes | Chilling time: 4.5 hours | Serving: 8

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