Name: Blackberry Red Velvet Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: PT-489510H53M53S
Cuisine: American
Ingredients: 1 ½ cups red velvet cookie crumbs; 4 tablespoons unsalted butter, melted; 16 ounces cream cheese, room temperature; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups blackberries (fresh or thawed from frozen); 2 tablespoons lemon juice; 2 teaspoons gelatin powder; 1 tablespoon cold water; ¾ cup heavy cream; 3 tablespoons powdered sugar; Extra blackberries for garnish

If you’re dreaming of a dessert that’s equal parts showstopper and soul-soother, this Blackberry Red Velvet Cheesecake will sweep you off your feet. Each layer is crafted with care: a rich red velvet cookie crust, a creamy cheesecake center, and a vibrant blackberry mousse crowned with a swirl of compote and fresh berries. It’s the kind of dessert that turns heads at dinner parties and disappears faster than you can slice it.

The contrast of tangy berries and velvety cream cheese is a flavor match made in heaven. With a stunning presentation and flavors that deliver on every level, this dessert is the definition of indulgence without being overly sweet. Whether you’re celebrating something special or just want to elevate your weekend baking game, this recipe promises results worthy of your favorite patisserie.

Preparation Phase & Tools to Use

Before diving into this layered beauty, gather your tools to make the process smooth and stress-free:

Springform Pan: Crucial for a clean release and perfect sides.
Food Processor: Ideal for creating a fine, compact red velvet crust.
Hand or Stand Mixer: Ensures a silky smooth cheesecake filling without lumps.

Medium Saucepan: Used to prepare the blackberry compote and mousse base.
Fine Mesh Sieve: Helps strain blackberry seeds for a velvety texture.
Offset Spatula: Perfect for smoothing layers evenly.

Chilling Time & Fridge Space: This cheesecake requires layers to be chilled between steps, so clear a spot in your fridge ahead of time.

Each of these tools supports the structure, texture, and clean presentation of the final dessert—making the difference between a good cheesecake and a bakery-worthy masterpiece.

Ingredients for the Blackberry Red Velvet Cheesecake

Red Velvet Cookies: Crushed into a flavorful, vibrant base that brings signature color and cocoa flavor.

Unsalted Butter: Binds the cookie crust and adds richness.
Cream Cheese: The star of the cheesecake layer, providing smooth texture and tangy flavor.
Granulated Sugar: Sweetens both the cheesecake and mousse components.

Eggs: Essential for setting the cheesecake layer without cracks.
Vanilla Extract: Enhances all the flavors with subtle warmth.
Blackberries (Fresh or Frozen): Used in both the mousse and compote for bright, fruity depth.

Lemon Juice: Balances the sweetness in the blackberry compote.
Gelatin Powder: Helps set the mousse layer without making it rubbery.
Heavy Cream: Whipped into the mousse for a light, airy finish.

Powdered Sugar: Sweetens the whipped cream and adds smoothness.

How To Make the Blackberry Red Velvet Cheesecake

Step 1: Prepare the Red Velvet Crust

Pulse red velvet cookies in a food processor until finely ground. Mix with melted butter, then press into the base of a springform pan. Chill while preparing the filling.

Step 2: Make the Cheesecake Layer

Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla. Pour over the crust and bake at 325°F for about 40-45 minutes until just set. Let it cool completely, then chill.

Step 3: Create the Blackberry Compote

Simmer blackberries, sugar, and lemon juice in a saucepan until the berries break down and juices thicken. Strain to remove seeds and cool the mixture.

Step 4: Whip the Blackberry Mousse

Dissolve gelatin in warm water. Mix with cooled compote. In a separate bowl, whip heavy cream with powdered sugar to soft peaks. Fold gently into the blackberry mixture to form the mousse.

Step 5: Assemble and Chill

Pour the mousse over the chilled cheesecake layer. Smooth the top and refrigerate for at least 4 hours or until fully set.

Step 6: Garnish and Serve

Top with a generous spoonful of blackberry compote and fresh blackberries just before serving. Enjoy every creamy, fruity bite.

Serving and Storing Blackberry Red Velvet Cheesecake

This cheesecake is best served chilled to allow the layers to shine both visually and in texture. Use a sharp, hot knife to slice cleanly through each layer and wipe the blade between cuts for a picture-perfect presentation.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight before serving. It tastes just as luscious even after being frozen!

Frequently Asked Questions

What if I can’t find red velvet cookies?

You can substitute with red velvet cake crumbs (baked and dried) or even chocolate sandwich cookies—just be aware the color may vary.

Can I make this cheesecake ahead of time?

Absolutely! This dessert actually improves with time. Prepare it a day in advance for the best flavor and firmness.

Is gelatin necessary for the mousse?

Yes, it’s key for structure. Without it, the mousse may collapse or weep. For a vegetarian version, agar agar can be used with adjusted quantities.

Can I use frozen blackberries?

Yes! Frozen blackberries work beautifully. Just thaw and drain excess liquid before using to avoid a watery compote.

What’s the best way to get smooth cheesecake?

Start with room-temperature ingredients, especially cream cheese and eggs. Beat on medium speed and avoid overmixing once the eggs are in to prevent cracks.

Can I make this in individual portions?

Definitely! Use mini springform pans or dessert rings for elegant single serves. Just adjust chill time accordingly.

Want More Cheesecake Ideas?

If you love this Blackberry Red Velvet Cheesecake, you’ll definitely want to try these other irresistible desserts:

Strawberry Crunch Pound Cake for fruity layers with a nostalgic twist.
No Bake Mini Banana Cream Pies if you’re craving cool and creamy with less effort.

Paula Deen’s 5-Minute Fudge for a quick chocolatey treat.
Heavenly Raspberry Cheesecake Cupcakes to satisfy any berry craving in portable form.
Coconut Snowballs when you’re feeling festive and need something sweet and simple.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you decorate with extra berries or try another crust variation?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

For even more delicious dessert ideas, check out my daily recipe inspiration here: Life With Olivia on Pinterest.

Blackberry Red Velvet Cheesecake

Author: Olivia McKenney
Total Time: 5 ½ hours

Yield: 8–10 servings

Print Recipe

Description

A stunning layered dessert featuring a red velvet cookie crust, creamy cheesecake center, and vibrant blackberry mousse topped with fresh blackberries. Perfect for holidays, parties, or whenever you’re craving something elegant and fruity.

Instructions

1. Pulse red velvet cookies in a food processor until finely ground. Mix with melted butter, then press firmly into the base of a springform pan. Chill in the fridge.

2. Preheat oven to 325°F. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over the crust and bake for 40–45 minutes or until set. Let it cool completely, then chill.

3. In a saucepan, cook blackberries with sugar and lemon juice over medium heat until soft. Strain through a fine mesh sieve to remove seeds. Let cool.

4. Bloom gelatin in 1 tablespoon of cold water. Gently warm to dissolve, then stir into cooled blackberry compote.

5. Whip heavy cream and powdered sugar to soft peaks. Fold gently into the compote mixture to make a mousse.

6. Spread mousse over the chilled cheesecake layer. Smooth top and refrigerate for at least 4 hours or overnight.

7. Before serving, garnish with extra blackberry compote and fresh berries. Slice and enjoy!