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Keto No-Bake Vanilla Cheesecake Mousse with Fresh Blueberry Sauce

This luscious low-carb cheesecake mousse is every bit as satisfying as regular cheesecake, and the fresh blueberry sauce takes it to the next level!
Course Desserts
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 285 kcal

Ingredients

Blueberry Sauce:

  • 1 cup fresh blueberries plus 10 more for garnish (2 per serving) if desired
  • 1/2 tablespoon erythritol
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon real fruit natural pectin
  • 1 drop stevia glycerite

Vanilla Cheesecake Mousse:

  • 8 oz 227 g full-fat organic grass-fed cream cheese
  • 2 tablespoons erythritol
  • 1 teaspoon pure vanilla extract
  • 3 drops stevia glycerite
  • 1 cup 237 ml organic grass-fed heavy whipping cream

Instructions

  1. Puree all ingredients for the blueberry sauce in a food processor (it doesn’t have to be completely smooth), and set aside for now. The blueberry sauce will thicken slightly as it sits.
  2. Unwrap the cream cheese, place it in a large bowl, and microwave on high for 30 seconds to soften it. Add the erythritol, vanilla, and stevia glycerite, and beat with a handheld electric mixer until smooth.
  3. Beat the heavy cream to stiff peaks in a separate medium bowl. Beat 1/4 of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream 1/4 at a time.
  4. Transfer the mousse to 5 individual glasses or bowls and divide the blueberry sauce on top. Garnish each with 2 blueberries if desired.
  5. Serve, or cover and keep refrigerated up to 3 days before serving.