Mini Blueberry Mousse Cakes: 12 Irresistible Bites

Delicious mini blueberry mousse cakes with a graham cracker crust.

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Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Spoon the mixture into the bottom of mini tart pans or muffin tins, pressing down firmly to create an even layer.
Bake the crusts in the preheated oven for about 8–10 minutes or until lightly golden. Remove from the oven and let cool completely.
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to break down and release their juices, about 5–7 minutes. Remove from heat and let cool slightly.
In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes. Then, gently heat until dissolved.
Once the blueberry mixture has cooled, blend it until smooth. Strain through a fine mesh sieve to remove skins if desired.
Stir the dissolved gelatin into the blueberry puree until well combined.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the blueberry mixture until fully incorporated.
Spoon or pipe the blueberry mousse into the cooled crusts, filling them to the top.
Cover and refrigerate the mini cakes for at least 4 hours or until the mousse is set.
Once set, garnish with fresh blueberries on top.
Carefully remove the mini cakes from the molds and serve chilled.