IYou know that feeling when you’ve got too many blueberries and don’t know what to do with them? Well, this is your sign to make these Blueberry Cheese Mochi Cubes! They’re soft, stretchy, a little chewy, and packed with juicy berry flavor.
Once chilled or frozen, they turn into the perfect blueberry mochi ice cream bites—like magic! These little cubes are tangy, creamy, and totally melt in your mouth. Perfect for hot days or anytime you want a refreshing treat. I’m honestly obsessed!
Cool & Chewy Blueberry Cheese Mochi Cubes – Sweet, Tangy & So Addictive!
🫐 Ingredients
Blueberry Sauce
Charcoal Black Mochi Skin
Blueberry Cream Cheese Filling
How to Make It
- Make the Blueberry Sauce:
In a small pan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the mixture thickens slightly and becomes jammy. Let it cool completely before using.
💡 Tip: Store any extra sauce in a jar—great for yogurt or toast!
- Make the Black Mochi Skin:
In a heatproof bowl, mix glutinous rice flour, cornstarch, dark cocoa powder, bamboo charcoal powder, and sugar. Slowly stir in milk until smooth. Steam this mixture for about 20–25 minutes until fully cooked (it becomes a sticky dough). While still hot, add butter and knead with a spatula until smooth and elastic.
🖤 The black mochi skin gives serious cool dessert vibes—so sleek and chewy!
- Make the Filling: In a bowl, mix softened cream cheese with blueberry sauce until smooth and creamy. Chill in the fridge until it firms up a bit, so it’s easier to work with.
- Assemble the Cubes: Roll out the mochi skin between two pieces of parchment paper until thin. Cut into squares. Spoon some blueberry cheese filling into the center of each square and fold into a cube. You can freeze them for a firmer texture or chill in the fridge for that soft, stretchy bite.
💬 Q&A – All About These Blueberry Cheese Mochi Cubes!
Q: Why is the mochi skin black? Is it safe to eat?
A: Yep, totally safe! The deep black color comes from bamboo charcoal powder and dark cocoa. It’s trendy, natural, and adds that cool, sleek dessert look.
Q: Can I make these without a steamer?
A: Yes! Just microwave the mochi batter (in a heatproof bowl, covered) for 2–3 minutes in intervals until fully cooked and sticky.
Q: Can I freeze the mochi cubes?
A: Absolutely. Freezing makes them firmer and chewier—almost like a frozen cheesecake mochi bite. So good straight from the freezer!
You can enjoy them right away if you love that gooey mochi bite—or pop them into the freezer for 2 hours and they’ll turn into blueberry mochi ice cream bites. Perfect for summer snacking or impressing your friends! This dessert is chewy, creamy, and has the perfect balance of sweet and tart. Honestly, I’m too in love with how these turn out—like cute little flavor bombs you can pop straight from the fridge (or freezer)!
