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.

Table of Content

• Why make these mousse jars
• Ingredients and substitutes
• Step by step instructions
• Tips for cheesecake jars
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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 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 - 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 tablespoon 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 tablespoon cookie crumbs to each mason jar or mousse glasses or ramekins. Top with ¼ 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 teaspoon 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

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Printable Recipe