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.
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
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!
Notes
Use room temperature ingredients to prevent lumps and ensure smooth blending.
If using frozen blackberries, thaw and drain to avoid watery mousse.
Chill the cheesecake overnight for best texture and presentation.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Bake + Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: blackberry cheesecake, layered cheesecake, red velvet, mousse dessert