Hope your Mother’s Day was great! Mine has been wonderful. All my children and grandchildren were here plus my parents. What a blessing to have 4 generations here for Mother’s Day Dinner….on the back porch. Plus we had a big reveal. I’m not quite sure how many knew and how many didn’t but my baby is having another baby. That much we all knew.
They all knew there would be a new baby, but when all the Moms and daughters stood to have our photo made, my son announced that “everyone in this picture is a girl.” I mean Everyone. (Born and unborn.) It took a minute to sink in what he was saying….A new baby girl ~ coming soon…….#10 is on her way! Yes, it’s been a Happy Mother’s Day.
So, Let me tell you about my Mother’s Day Dinner….
I used my vintage tablecloths and roses on the tables outside. Love these roses but they have soooo many thorns. Still they make a pretty table.
My menu: Ham, mashed potatoes, broccoli casserole, white acre peas, Balsamic grape and tomato salad, marinated baby carrots, I found a jar of homemade sweet pickles :), rolls, brownies….. And a delicious Blueberry Mousse Cheesecake. Doesn’t it look yummy? There’s a reason…it is! And not only that, it’s No-Bake! Make it ahead and put it in the fridge and you’re good to go.
I get tired of graham cracker crusts. I wanted something different so I decided to go with Vanilla Wafers for my crust. How could you ever go wrong with Vanilla Wafers, right?
While that is baking and cooling make the filling.
The crust needs to be completely cooled before adding filling. Add filling.
Cover with Saran Wrap and refrigerate a couple of hours or up to two days.
Just before serving, whip cream with sugar and pile on top of Mousse Cheesecake. Make an indention in whipped cream and add glazed blueberries. Serve immediately. Keep refrigerated.
Oh, this is easy and you can make it ahead. I made this on Friday afternoon. On Saturday I marinated baby carrots and made deviled eggs. Sunday morning I baked a ham. The kids helped with some of the cooking. And after everyone left to go swimming, I found that my oldest son was cleaning the kitchen for me.
It was truly the sweetest Mother’s Day. The sweetest one I’ve had in a …whole ….year!
- 1 1/2 cups Vanilla Wafer Crumbs
- 5 TBLS Butter melted
- 1/4 tsp salt
- 3 cups blueberries, fresh or frozen
- 1 Tablespoon unflavored gelatin
- 12 oz creamcheese at room temperature
- 1 cup sugar
- juice of 1 lemon
- 1 cup whipping cream
- 1/4 cup warm water
- 1 cup whipping Cream, whipped
- 1 cup fresh or frozen blueberries
- 2 TBLS Blackberry Jam or Jelly
- Pulse cookies in processor or place in plastic bag and roll with rolling pin until crumbs.
- Melt butter and mix crumbs and butter.
- Press into 9 Inch Spring Form Pan. Bake 350* 12 minutes.
- Allow crust to completely cool.
- Combine warm water and gelatin and mix until dissolved.
- Pulse blueberries, gelatin, lemon juice and sugar until crushed.
- Whip cream in large bowl until stiff.
- Fold berries mixture into whipped cream until all is completely combined.
- Pour filling into cooled crust.
- Cover with plastic wrap and refrigerate for at least two hours or up to 2 days.
- Prior to serving, whip last cup of cream with 1/2 cup sugar until stiff.
- Melt blackberry jam and toss with 1 cup blueberries.
- Place whipped cream over top of cheesecake.
- Make a well in the center of whipped cream for the glazed berries.
- Recipe Adapted from BonAppetit