Blueberry Cheesecake Mochi: Soft, Creamy, and Irresistibly Chewy
Dessert
I swear… this is one of the most satisfying desserts I’ve made recently.
Soft, stretchy mochi wrapped around creamy blueberry cheesecake every bite is rich, smooth, and slightly chewy.
It’s sweet but not heavy, and the blueberry flavor makes it super refreshing.
If you love mochi + cheesecake, this combo is dangerously good.
Blueberry Cheesecake Mochi — One Bite and I Was Obsessed
Soft, creamy, chewy, and dangerously addictive.
Why You’ll Love This
- Super soft and chewy mochi skin
- Creamy, not-too-sweet blueberry cheesecake filling
- Beautiful layered look when sliced
- Fancy dessert that’s surprisingly doable
Biscuit Base
Steps
- Mix crushed biscuits with melted butter.
- Press firmly into a 6-inch mold.
- Freeze until fully set.
Blueberry Cheesecake Mousse
Steps
- Soften gelatin, then dissolve it in the hot milk.
- Mix cream cheese and sugar until smooth.
- Add heavy cream and mix well.
- Pour in milk-gelatin mixture and combine thoroughly.
- Pour half of the mousse over the biscuit base.
- Chill for about 30 minutes.
- Mix blueberry jam into the remaining mousse.
- Pour on top and refrigerate until fully set.
Mochi Skin
Steps
- Mix all ingredients until smooth.
- Steam until fully cooked and stretchy.
- Let cool slightly, then knead until smooth.
- Roll into thin sheets.
Assemble
- Cut chilled cheesecake into 6 equal pieces.
- Wrap each piece with a sheet of mochi.
- Decorate with whipped cream and fresh blueberries.
Soft, creamy, chewy — one bite and you’ll understand why this dessert disappears fast.
Qna For Recipe
Yes! You can prepare it up to 24 hours in advance. Keep it refrigerated and covered to maintain its soft, chewy texture.
You can use strawberry, raspberry, or mango jam. Just make sure it’s thick so the layers stay clean and defined.
Sticky mochi usually means it needs more cornstarch for dusting or a bit more kneading after steaming. Lightly dust your surface before wrapping.
Yes, but texture is best when slightly chilled, not frozen solid. If frozen, let it sit at room temperature for 10–15 minutes before eating.
It stays fresh for up to 2 days in the refrigerator when stored in an airtight container.
The mochi is super stretchy, the cheesecake is creamy and rich, and the blueberry flavor ties everything together perfectly. Every bite feels soft, smooth, and just a little bit magical. If you love desserts that look pretty and taste incredible — this one’s a must-try.