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!
Servings 6 servings
- 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:
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.
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.
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.
Transfer the mousse to 5 individual glasses or bowls and divide the blueberry sauce on top. Garnish each with 2 blueberries if desired.
Serve, or cover and keep refrigerated up to 3 days before serving.
Serving: 1g | Calories: 285kcal | Carbohydrates: 12g | Protein: 3.6g | Fat: 27g | Polyunsaturated Fat: 6.5g | Fiber: 0.6g