Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Blueberry Almond Mousse Cheesecake

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by ciaobellaleigh,

A wonderful combination of a light fluffy mousse, creamy decadent cheesecake, fresh sweet summer blueberries, and a delicious crust, makes this the perfect celebration cake! Have a wonderful birthday Rossella, enjoy! your social media marketing partner
  • Crust:
  • 10 Almond Toast Cookies, crushed
  • 2 tsp. sugar
  • 3 tbsp. melted butter
  • Filling:
  • 3 (8 ounce) packages of cream cheese, softened at room temperature.
  • 1 ¼ cups of sugar
  • 1 can(5 ounce)  evaporated milk
  • 1 tsp. pure almond extract
  • 1 envelope unflavored gelatin (1/2 cup cold water)
  • ¾ cup heavy cream, whipped
  • 2 cups of fresh blueberries
Advertisement your social media marketing partner
  1. Directions for Crust:
  2.  In a small bowl, combine crushed cookies, sugar and melted butter.
  3. Pat into bottom and up sides of a 9 inch spring form pan.
  4. Bake in preheated 350 degree oven for 10 minutes, cool.
  5. Directions for Filling:
  6. In a small pan, sprinkle the gelatin over the cold water, let stand for 1 minute.
  7. Stir over low heat until dissolved , about 3 minutes. Set aside.
  8. Beat softened cream cheese and sugar until fluffy.
  9. Gradually add evaporated milk to cheese mixture, beat until creamy.
  10. Gradually beat the gelatin into the cream cheese mixture along with almond extract.
  11. Fold in whipped cream and blueberries.
  12. Pour into crust, and chill in refrigerator overnight.
  13. Remove sides of pan, place on serving plate or cake stand, and garnish with blueberries, toasted whole almonds and cookie crumbs, if desired. your social media marketing partner
Additional Tips

To ensure that your cream cheese blends perfectly, cut each block into quarters, and leave in the bowl of your stand mixer, covered with plastic wrap, for several hours.

Get Your

Cooking with Nonna


Advertisement your social media marketing partner