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Easy Sugar-Free Lemon Blueberry Shortbread Mousse Cake

  • Author: chef Jennifer
  • Total Time: 4 hours 55 minutes (including the minimum 4-hour chilling time)
  • Yield: 12 servings 1x

Description

This Easy Sugar-Free Lemon Blueberry Shortbread Mousse Cake is a stunning layered dessert featuring a buttery shortbread crust, fluffy lemon mousse, and a vibrant homemade blueberry compote. Made with sugar-free sweeteners, fresh lemon juice, and juicy blueberries, this refreshing no-fuss mousse cake delivers the perfect balance of tangy citrus, sweet berries, and creamy richness. Ideal for summer gatherings, birthdays, holidays, or special occasions, this elegant chilled dessert is easy to prepare ahead and looks beautiful on any dessert table.

Ingredients

Scale

For the Sugar-Free Shortbread Crust

  • 1 1/2 cups all-purpose flour (or low-carb baking blend)
  • 1/2 cup powdered sugar-free sweetener, such as allulose or a monk fruit blend
  • 1/2 cup cold unsalted butter, cubed
  • 1 pinch salt

For the Sugar-Free Lemon Mousse

  • 1 cup cold heavy whipping cream
  • 1/2 cup granulated sugar-free sweetener
  • Zest of 2 fresh lemons
  • 1/2 cup fresh lemon juice
  • 1 tablespoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 8 ounces cream cheese, softened

For the Sugar-Free Blueberry Compote

  • 2 cups fresh blueberries (frozen blueberries may also be used)
  • 1/4 cup granulated sugar-free sweetener
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the pan and oven: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Make the shortbread crust: Combine the flour, powdered sugar-free sweetener, cold cubed butter, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
  3. Bake the crust: Press the mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until lightly golden. Remove from the oven and allow the crust to cool completely.
  4. Bloom the gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Let stand for 5 minutes until the gelatin absorbs the water and swells.
  5. Prepare the lemon gelatin mixture: Gently warm the lemon juice in a small saucepan over low heat without boiling. Remove from the heat and stir in the bloomed gelatin until completely dissolved. Set aside to cool to room temperature.
  6. Whip the cream: In a mixing bowl, beat the cold heavy whipping cream, granulated sugar-free sweetener, and lemon zest until stiff peaks form.
  7. Make the mousse base: In a separate bowl, beat the softened cream cheese until smooth. Gradually mix in the cooled lemon-gelatin mixture until fully combined and creamy.
  8. Fold the mousse together: Gently fold the whipped cream into the cream cheese mixture with a spatula until light, fluffy, and evenly combined.
  9. Cook the blueberry compote: Add the blueberries, granulated sugar-free sweetener, and lemon juice to a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries burst and the mixture thickens.
  10. Cool the compote: Remove the blueberry mixture from the heat and allow it to cool completely to room temperature before assembling the cake.
  11. Assemble the first layers: Spread half of the lemon mousse over the cooled shortbread crust. Spoon half of the cooled blueberry compote over the mousse.
  12. Finish the layers: Spread the remaining lemon mousse over the blueberry layer. Spoon the remaining blueberry compote on top and gently swirl it into the surface if desired.
  13. Chill the cake: Cover the springform pan and refrigerate for at least 4 hours, preferably overnight, until the mousse is firm and fully set.
  14. Release and serve: Carefully run a thin knife around the inside edge of the pan before releasing the springform ring. Slice into wedges and serve chilled.

Notes

  • Best sweetener: Use powdered allulose or a powdered monk fruit blend for the crust and a granulated sugar-free sweetener for the mousse and compote. Check the manufacturer’s sweetness ratio before substituting.
  • Prevent a lumpy mousse: Make sure the cream cheese is fully softened and beat it until smooth before adding the lemon mixture.
  • Avoid deflating the mousse: Allow the gelatin mixture to cool to room temperature before incorporating it into the cream cheese.
  • Use frozen berries: Frozen blueberries work well. Simmer for an extra 2–3 minutes if necessary to reduce excess liquid.
  • Get clean slices: Dip a sharp knife in warm water and wipe it dry between cuts.
  • Make ahead: Prepare the cake the day before serving for the best texture and cleanest layers.
  • Storage: Cover and refrigerate leftovers for up to 4 days.
  • Serving suggestion: Garnish with extra fresh blueberries, lemon zest, or a dollop of unsweetened whipped cream just before serving.
  • Low-carb variation: Replace the all-purpose flour with a suitable low-carb baking blend, keeping in mind that the texture and nutrition values will change.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Fat: 27 g
  • Carbohydrates: 23 g
  • Fiber: 1 g
  • Protein: 5 g

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Find it online: https://masterlyrecipes.com/sugar-free-lemon-blueberry-shortbread-mousse-cake/