Blueberry Oreo Cherry Mousse Cake

Instructions

1️⃣ Make the Base

1. In a medium bowl, combine the crushed Oreos and melted butter until fully mixed. The mixture should resemble damp sand and hold together when pressed.
2. Press the mixture firmly into the bottom of an 8-inch springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to smooth it out.
3. Place the pan in the refrigerator to chill and firm up while you prepare the mousse.

2️⃣ Prepare the Gelatin

1. In a small bowl, sprinkle gelatin powder over 3 tablespoons of cold water and let it bloom for about 5 minutes until the mixture absorbs the liquid.
2. Once bloomed, gently heat the gelatin in a microwave or over a double boiler until it melts completely (avoid boiling). Set aside to cool slightly before adding to the mousse.

3️⃣ Make the Blueberry Mousse

1. In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer until smooth and creamy.
2. Add the blueberry puree and mix until evenly incorporated, creating a vibrant purple color.
3. Pour the melted gelatin into the mixture and stir well until fully combined.
4. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the blueberry mixture in three batches, using a spatula and light motions to preserve the airy texture.
5. Pour the finished mousse over the chilled Oreo base. Smooth the top with a spatula and tap the pan lightly to remove any air bubbles.
6. Refrigerate for at least 4 hours, or overnight, until the mousse is fully set.

4️⃣ Decorate & Serve