Description
The Blackberry Cheesecake Mousse Cake is a decadent dessert that combines the rich creaminess of cheesecake with the light, airy texture of mousse. Each bite offers a delightful balance of sweet and tangy blackberry flavor, complemented by a buttery graham cracker crust that adds a satisfying crunch.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- For the blackberry mousse:
- 1 cup fresh blackberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup heavy whipping cream
- 1 tbsp gelatin powder
- 3 tbsp cold water
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Spread the cheesecake layer over the cooled crust and refrigerate for at least 2 hours to set.
- In a blender, puree the blackberries, sugar, and lemon juice until smooth. Strain to remove seeds if desired.
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Then, heat gently until dissolved.
- Whip another cup of heavy cream until stiff peaks form, then fold in the blackberry puree and dissolved gelatin until well combined.
- Spread the blackberry mousse over the cheesecake layer and refrigerate for an additional 4 hours or until set.
- Before serving, garnish with fresh blackberries and a dusting of powdered sugar.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a lighter version, substitute cream cheese with Greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: desserts
- Method: baking and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 150 milligrams
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 80 milligrams
Keywords: Blackberry Cheesecake Mousse Cake, cheesecake, mousse, dessert, blackberries, creamy dessert, easy cheesecake recipe, no-bake cheesecake, berry dessert, summer dessert, indulgent cake, sweet and tangy, light dessert