Berry Mousse Jars

When it comes to entertaining, especially these days, I love to serve individual appetizers and desserts. It just makes it a lot less messy and less work to do.

Why make these mousse jars

There are only three components – the crumbs, cheesecake mousse, and the whipped cream. Also, the cream cheese in the mousse makes a stable filling so you can make this dessert up to 2 days ahead and keep it in the fridge.And the process cannot be more simple and easy: Base – 5 minsMousse- 20 minsWhipped cream – 5 minsChill – 2 hours

Ingredients and substitutes

Berries – I am using frozen blackberries, raspberries, and strawberries but you can also use fresh berries. Also, you can use any combination of berries you can find.Cream cheese – You want to use high-fat cream cheese or the mousse will be too runny. I am using Mascarpone 40% today. Cookies – I’ve used Graham crackers but any digestive biscuits that you like would work just as well. Whipped cream – You want to use no less than 38%. Otherwise, the mousse will be too runny. Sugar – I am using white sugar but you can also use 2 to 3 tbsp of honey instead.

Step by step instructions

Base

Crush the graham crackers in a food processor until bread crumb consistency. Then, transfer to a bowl and add the melted butter. Combine well and set aside.Pro-tip – You can also place the crackers in a ziplock bag and crush them with a rolling pin instead of a food processor.

Topping

In the bowl of a stand mixer, whip the whipping cream with sugar to stiff peaks. Then, transfer to a piping bag with a large star tip. And set aside.Pro-tip – I like to do the topping before making the mousse so I don’t have to clean the mixer bowl. However, you must whip the topping only if you plan to assemble the jars immediately.

Mousse

Crush the berries in a food processor until smooth. Strain through a sieve and set aside.Pro-tip – Straining will remove all the seeds and give a creamier cheesecake filling.Then, in a bowl of the stand mixer, whip the cream cheese and whipping cream with the sugar, lemon juice, and vanilla extract.Pro-tip – You don’t need to clean the bowl after you whipped the cream for the base. It can be used for the filling.Next, add the berry puree and combine well. Set aside.Pro-tip – Do not over-mix with the berries as we do not want to lose any volume from the whipped cream.

Assemble

Add 2 tbsp cookie crumbs to each mason jar or mousse glasses or ramekins. Top with 1/4 cup of the cheesecake filling. Pipe a generous whipped cream swirl on top.Garnish with fresh berries or similar. I use a pink dragee.Enjoy!

Tips for cheesecake jars

Choose the right size of mason jars or ramekins – not too big, and not too small. A decent serving size for dessert jars would be about 6 oz, but you can use up to 8 oz. I have used 4 oz because I like them smaller. I have used classic plain graham crackers but you can use the flavored variety as well. And if you use the flavored, make sure the flavors blend with the filling. If you use frozen berries, thaw them well, so you will get as much juice from them, or you will lose a lot while frozen.Pro-tip – Don’t throw away the fiber, blend it with some yogurt and sugar to make a quick smoothie, so good (chef’s treat ?).And if you choose to use low-fat cream cheese, the filling will be too soft. You can still use it in the jars but they won’t set. So, if you want them to set, add 1 tsp of dissolved gelatin or agar-agar to the berry puree. The whipped cream must be topped no earlier than 2 days as it will lose volume. Alternatively, you can stabilize the whipped cream before using.