Easy Dairy Free Blueberry Mousse (No Cook)

Create an easy and stunning dessert with our recipe for Blueberry Mousse. Our recipe is super simple to make (just 15 minutes to make excluding chill time), plus it’s dairy free, vegan, and gluten free.

With the warmer weather of spring and coming summer, we’re all about fruit-based desserts and bright-tasting treats. Since my recipe for strawberry mousse did well (especially on Lemon8), I decided to come up with another version for spring: blueberry mousse.

If you love fruit flavors, this is a must-make recipe for spring! I think we like it almost better than the strawberry version. If you’re ready for simple fruit recipes for spring and summer, keep reading!

Food allergy notes:

• Dairy free
• Gluten free
• Egg free/vegan
• Soy free

Why you’ll love this recipe

This blueberry mousse is super easy to make with no cooking involved (it just takes time to chill), and it’s such a stunning and colorful dessert that looks pretty enough for parties.

Best of all, the color and blueberry flavor are all natural from real blueberries, no blueberry flavorings or extracts or colorings are needed in this recipe.

We also made this recipe without eggs, tofu, or cashews, so it fits many food allergies and special diets.

How to make easy, no-cook blueberry mousse

This blueberry mousse is just like our recipe for strawberry mousse with the same steps and just a slight change of ingredients. It’s super easy to make and there’s no cooking involved.

Here are the steps to make this recipe (this is just an overview, the full recipe card is at the end of the post):

1. Grind freeze dried blueberries to make blueberry powder. You’ll need about 2-3 ounces of freeze dried blueberries for this recipe.
2. Add 1 carton of chilled Silk heavy whipping cream to a bowl with some cream of tartar and beat with a whisk attachment on a hand mixer until it’s fluffy and looks like whipped cream that holds its shape.
3. Add the powdered sugar, vanilla, and dash of salt and mix again.
4. Add the powdered blueberries and mix in 2 segments for even mixing.
5. Scoop or pipe into individual dishes, cover, and chill for several hours or overnight to set up.
6. Store any leftovers in the fridge for up to 4 days.

How to make chocolate blueberry cream eggs

Just like with my strawberry mousse, we decided to add the blueberry mousse as a fruit and cream filling to chocolate Easter eggs!

For these, I made them smaller than the large eggs I made for the strawberry eggs and larger than our mini Cadbury cream eggs. These are about 1 1/2 to 2 inches long, which I think is the perfect size for these chocolate blueberry eggs. Of course, you can make them any size you like!

For these chocolate eggs, I just melted some Nestle Simply Delicious semi-sweet chocolate in the microwave in 30-second increments and used a spoon to coat the inside of the silicone egg molds with chocolate.

Once the chocolate is set, fill it with the blueberry mousse and chill. Cover the top with more melted chocolate and chill. Chilling in the fridge makes it easier to unmold these.

Once they are unmolded, keep them at room temperature, unless you want a frozen blueberry “ice cream” egg, then you can pop them in the freezer (they just need to thaw a few minutes at room temp before eating).

With the chocolate blueberry eggs, you’ll want to eat them up soon since the blueberry likes to separate a bit from the cream filling when they are at room temperature. So it’s best to eat these within 1-2 days.

Blueberry lime cups

If you want another fun recipe idea with this blueberry mousse, you can layer it with our key lime pie filling and crushed gluten free sandwich cookies to make pretty dessert cups!

These are super easy to make and you can do this with a regular glass or shot glasses for mini dessert shooters.

Check out our other allergy friendly spring recipes!

• Gluten Free Lemon Bars (Egg Free)
• Gluten Free Carrot Cake Donuts
• Dairy Free Gluten Free Rhubarb Recipes
• Dairy Free Lemon Mousse (Vegan)

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