Berry Mousse Jars

These berry mousse jars are fun to make and perfect to serve when you want individual servings. A mousse with frozen berries over graham cracker crumbs, topped with whipped cream. And it takes only 30 minutes to make.

---

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, the 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 simpler and easier:
  • Base – 5 mins
  • Mousse- 20 mins
  • Whipped cream – 5 mins
  • Chill – 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 – 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 at least 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 a 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 the 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 whip 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, mousse glasses, or ramekins. Top with 1/4 cup of the cheesecake filling. Pipe a generous swirl of whipped cream 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 get as much juice as possible; otherwise, 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.

Frequently asked questions

Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes

• Facebook
• Instagram
• YouTube
• Pinterest

---