Ingredients

For the base:

• 150 g Oreo cookies (or chocolate biscuits)

• 60 g unsalted butter, melted

For the mousse:

• 250 g cream cheese (room temperature)

• 200 ml heavy cream (whipped to soft peaks)

• 100 g blueberry puree (blend fresh or frozen blueberries)

• 80 g powdered sugar

• 1 tsp lemon juice

• 8 g gelatin (or agar-agar for vegetarian) + 4 tbsp water

For the decoration:

• Whipped cream (for piping)

• White chocolate glaze (for drip effect, optional pink food coloring)

• Fresh blueberries or cherries

• Edible flowers

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Instructions

1. Make the base

1. Crush Oreo cookies into fine crumbs.

2. Mix with melted butter until evenly combined.

3. Press firmly into the bottom of mini cake molds or rings. Chill for 20 minutes.

2. Prepare the mousse

1. Dissolve gelatin in warm water until fully melted.

2. In a bowl, beat cream cheese, sugar, and lemon juice until smooth.

3. Add blueberry puree and mix well.

4. Fold in whipped cream gently until light and airy.

5. Add dissolved gelatin and stir quickly until fully incorporated.

3. Assemble

1. Pour mousse mixture over the chilled cookie bases.

2. Smooth the tops and refrigerate for at least 4–6 hours (overnight is best).

4. Decoration

1. Unmold cakes carefully.

2. If desired, pour a thin white chocolate drip glaze over some cakes.

3. Pipe whipped cream swirls on top.

4. Garnish with edible flowers, fresh blueberries, or sugar-coated cherries.