This is a light and refreshing dessert to have in the fridge and enjoy after a dairy meal. A compote made of peaches, nectarines, or plums instead of blueberries would also pair well with this mousse.

1 8-ounce package brick-style cream cheese, at room temperature
¼ cup sour cream
¾ cup confectioner’s sugar
1 teaspoon lemon or orange zest

Blueberry Compote
1 cup blueberries
3 tablespoons sugar
1 tablespoon water
1 teaspoon lemon juice

  1. Prepare the cheesecake mousse. In the bowl of an electric mixer, combine cream cheese, sour cream, confectioner’s sugar, and citrus zest. Set aside.
  2. In another bowl of an electric mixer, whip cream until stiff. Fold in cream cheese mixture. Place mousse in individual serving cups and chill.
  3. To prepare the compote, combine blueberries, sugar, and water in a saucepan. Cook until they begin to break up a little. Stir in lemon juice and keep refrigerated until ready to serve.
  4. To serve, spoon compote over mousse.

Yield: 12 mini cups

This compote would also work well made with peaches or plums.

To plate the mousse, I put it in a piping bag (no piping tip necessary) so that I was able to pipe it neatly into the little cups. I used simple plastic shot glasses and brushed the plate with additional sauce.​

For more great recipes, check out this weeks issue of Whisk by Ami