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Delightful Mini Blackberry Mousse Cakes for Any Occasion

Mini Blackberry Mousse Cakes made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup blackberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 cup butter melted
  • 1 cup graham cracker crumbs
  • 1 tablespoon powdered sugar

Instructions

  • Preheat your oven to 350°F (175°C).
  • Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar in a bowl.
  • Press the crust mixture into the bottoms of small cake pans.
  • Bake the crust for 10 minutes, then let it cool.
  • In a small bowl, combine the blackberries, sugar, and lemon juice, then mash gently.
  • In a separate bowl, whip the heavy cream until soft peaks form.
  • Gently fold the blackberry mixture into the whipped cream until just combined.
  • Spoon the blackberry mousse over the cooled crusts in the cake pans, smoothing the tops.
  • Chill the mousse cakes in the refrigerator for at least 4 hours, or until set.
  • Once set, carefully remove the cakes from the molds and serve.