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.
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.
In the bowl of a stand mixer, whip the whipping cream with sugar to stiff peaks. 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 .
Crush the berries in a food processor until smooth. Then, strain through a sieve and set aside.Pro-tip - Straining will remove all the seed and give a creamier cheesecake filling.
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.
Add the berry puree and combine well. Set aside.Pro-tip - Do not overmix with the berries as we do not want to lose any volume from the whipped cream.
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.
Choose the right size of mason jars or ramekins - not too big, and not too small. A decent serving size for dessert jars I think 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. 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 😜)
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. If you want them to set, add 1 teaspoon of dissolved gelatin or agar-agar to the berry puree.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you