Lemon Blueberry Shortbread Mousse Cake

This Lemon Blueberry Shortbread Mousse Cake is a stunning, no-bake dessert featuring a buttery shortbread crust, creamy lemon mousse, and a sweet blueberry topping. With bright citrus flavors and juicy berries, this elegant cake is perfect for spring, summer, or any special occasion.

Why You’ll Love This Recipe

• Refreshing & Light – A perfect balance of tangy lemon and sweet blueberries.
• No-Bake & Easy – No need for an oven; simple to prepare with minimal effort.
• Creamy & Crunchy – A smooth mousse layer over a crisp shortbread crust.
• Make-Ahead Friendly – Perfect for prepping ahead for parties or gatherings.
• Stunning Presentation – A showstopper dessert with vibrant colors and layers.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortbread Crust:

• Shortbread cookies (crushed)
• Unsalted butter (melted)
• Granulated sugar

For the Lemon Mousse:

• Cream cheese (softened)
• Powdered sugar
• Lemon zest
• Lemon juice (freshly squeezed)
• Heavy whipping cream
• Vanilla extract
• Unflavored gelatin
• Cold water

For the Blueberry Topping:

• Fresh or frozen blueberries
• Granulated sugar
• Lemon juice
• Cornstarch
• Water

Optional Garnishes:

• Whipped cream
• Lemon slices
• Fresh blueberries

Directions

Step 1: Make the Shortbread Crust

1. Crush shortbread cookies – Process cookies in a food processor until fine crumbs form.
2. Mix with butter and sugar – Stir in melted butter and sugar until combined.
3. Press into pan – Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while preparing the mousse.

Step 2: Prepare the Lemon Mousse

1. Bloom gelatin – In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
2. Dissolve gelatin – Heat the bloomed gelatin in the microwave for 10-15 seconds until fully dissolved.
3. Beat cream cheese and sugar – In a large bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juice until smooth.
4. Whip cream – In a separate bowl, whip heavy cream and vanilla until stiff peaks form.
5. Combine – Fold the whipped cream into the cream cheese mixture, then stir in the dissolved gelatin.
6. Pour over crust – Spread the mousse evenly over the shortbread crust. Refrigerate for at least 4 hours or until set.

Step 3: Make the Blueberry Topping

1. Cook blueberries – In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
2. Thicken – Mix cornstarch with water and stir into the blueberry mixture. Cook until thickened.
3. Cool – Let the topping cool to room temperature before spreading over the mousse layer.

Step 4: Assemble & Serve

1. Add blueberry topping – Spread the cooled blueberry mixture over the set lemon mousse.
2. Chill again – Refrigerate for at least 1 more hour before serving.
3. Garnish – Top with whipped cream, lemon slices, or fresh blueberries.
4. Slice & enjoy!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Chill Time: 5 hours
• Total Time: 5 hours 20 minutes

Variations

• Mixed Berry Version – Use a mix of strawberries, raspberries, and blueberries.
• Chocolate Twist – Drizzle white or dark chocolate over the top.
• Gluten-Free Option – Use gluten-free shortbread cookies for the crust.
• Lighter Version – Replace cream cheese with Greek yogurt for a healthier twist.
• Nutty Crunch – Add chopped almonds or pecans to the crust for texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Serving Tip: Serve chilled for the best texture and flavor.

FAQs

Can I use store-bought lemon curd instead of making mousse?

Yes! Layer store-bought lemon curd with whipped cream for an easy alternative.

Can I use frozen blueberries?

Absolutely! Just thaw them before cooking to remove excess liquid.

Why is my mousse not setting?

Make sure to dissolve the gelatin fully and refrigerate the cake long enough.

Can I make this dessert in individual cups?

Yes! Layer the ingredients in small jars or cups for a beautiful parfait-style treat.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts for neat slices.

Can I use whipped topping instead of heavy cream?

Yes! Swap out heavy cream for Cool Whip for a shortcut.

Do I have to use gelatin?

Gelatin helps stabilize the mousse, but you can use agar-agar for a vegetarian version.

Can I make this cake a day in advance?

Yes! It actually tastes better when made a day ahead.

What type of shortbread cookies should I use?

Any buttery shortbread cookies work, like Walker’s or Lorna Doone.

Can I add a crunchy layer between the mousse and blueberries?

Yes! Sprinkle crushed graham crackers or nuts between the layers for extra texture.

Conclusion

This Lemon Blueberry Shortbread Mousse Cake is a light, elegant dessert bursting with citrusy and berry flavors. With its buttery shortbread crust, creamy lemon mousse, and sweet blueberry topping, it’s the perfect make-ahead treat for any occasion. Try it today and impress your guests with this delightful no-bake masterpiece!

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