Blackberry Red Velvet Cheesecake

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Elegant, decadent, and absolutely stunning, this Blackberry Red Velvet Cheesecake is the ultimate showstopper. With its gorgeous layers of rich red velvet, velvety vanilla cheesecake, vibrant blackberry mousse, and a glossy berry gelée topping, this dessert looks like it belongs behind a bakery glass. But the best part? You can make it right at home.

Every bite is a perfect harmony of textures and flavors—the deep cocoa base with a hint of tang, the creamy cheesecake middle, and the bright blackberry finish topped with silky ganache and fresh berries. It’s a dessert that feels like a celebration and tastes even better the next day (if you have any left!).

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What Kind of Crust Works Best for Blackberry Red Velvet Cheesecake?

The base starts with a rich chocolate cookie crust. You can use Oreo cookies without the filling or any crisp chocolate wafer. The key is making sure the crumbs are fine and the butter ratio is just enough to hold everything together without becoming soggy.

If you’re feeling adventurous, a red velvet cake base can also be used—just be sure it’s fully baked and cooled before layering.

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Ingredients for the Blackberry Red Velvet Cheesecake

• Chocolate Cookie Crumbs: Creates a sturdy, deep-flavored base that complements the layers.
• Unsalted Butter: Binds the cookie crumbs and adds richness.
• Cream Cheese: The heart of the cheesecake layer, it brings creaminess and tang.
• Granulated Sugar: Sweetens the layers without overpowering the fruity notes.
• Vanilla Extract: Rounds out the flavor, especially in the cheesecake layer.
• Heavy Whipping Cream: Adds volume and lightness to the cheesecake and mousse.
• Gelatin Powder: Essential to stabilize the mousse and gelee layers.
• Fresh Blackberries: Used for both the mousse and the topping, giving a natural color and bright flavor.
• Lemon Juice: Enhances the tartness of the berries and balances the richness.
• White Chocolate or Creamy Ganache: Optional, but lovely for piping decorative swirls on top.
• Red Velvet Crumbs or Red Velvet Base: Either as a baked base or a layer within the mousse.

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How To Make the Blackberry Red Velvet Cheesecake

Step 1: Prepare the Chocolate Crust

Pulse the chocolate cookies in a food processor until finely ground. Mix with melted butter and press into the bottom of your springform pan. Chill in the fridge while you prepare the next layer.

Step 2: Make the Creamy Cheesecake Layer

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract. Fold in whipped heavy cream until light and fluffy. Pour over the chilled crust and level it out. Chill until firm (about 2 hours or overnight).

Step 3: Whip Up the Blackberry Mousse

Blend fresh blackberries with lemon juice, then strain to remove seeds. In a saucepan, gently heat the puree and dissolve gelatin into it. Let it cool. Fold the blackberry mixture into whipped cream. Spread this mousse over the cheesecake layer. Chill until set.

Step 4: Add the Gelee Topping

Combine additional blackberry puree with a touch of sugar and dissolved gelatin. Gently pour over the set mousse layer. Tilt pan slightly to evenly distribute. Chill again until fully set.

Step 5: Garnish and Finish

Before serving, top with piped chocolate ganache or white chocolate swirls and fresh blackberries. Optional: sprinkle red velvet crumbs for a dramatic finish.

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How to Serve and Store Blackberry Red Velvet Cheesecake

This cheesecake is best served chilled, straight from the fridge. Use a hot, sharp knife (wiped clean between slices) to get those clean, picture-perfect layers. Garnish just before serving to keep the blackberries fresh and the chocolate piping firm.

To store, cover the cheesecake loosely with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to one month.

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Frequently Asked Questions

How do I keep the layers from mixing?

Make sure each layer is fully set before adding the next. Chill each step well, and be patient. Using a cold pan and steady hand helps too.

Can I use frozen blackberries?

Yes! Just thaw them completely and drain excess liquid before pureeing. Frozen berries still offer vibrant color and flavor.

Do I need gelatin?

Yes, especially for the mousse and gelee layers. It helps them hold their shape and slice cleanly.

What size pan should I use?

An 8-inch springform pan is ideal. If using a larger one, adjust ingredient amounts to maintain layer height.

Can I make this ahead?

Absolutely. This cheesecake is perfect for making a day in advance. The flavors deepen overnight, and the layers stay intact beautifully.

Can I skip the ganache on top?

Of course. It’s optional, but it adds a touch of elegance and complements the tartness of the berries.

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Want More Cheesecake Dessert Ideas?

If you’re loving the indulgent layers of this Blackberry Red Velvet Cheesecake, here are more luscious cheesecake-inspired creations you should try:

• Strawberry Cheesecake Donut Holes for a bite-sized burst of creamy strawberry delight.
• Caramel Reese’s Oreo Cheesecake if you love the rich, gooey fusion of peanut butter, chocolate, and cheesecake.
• Blueberry Cheesecake Heaven Rolls for a soft, swirled roll that melts in your mouth.
• Strawberry Cheesecake Cupcakes that bring cheesecake flavor into a handheld cupcake format.
• Strawberry Crunch Cheesecake Salad for a unique twist on cheesecake with a nostalgic crunch.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it whenever you’re in the mood for something elegant and sweet.

And I’d love to hear how your version turned out. Did you layer it tall or keep it classic? Did you go wild with toppings? Share your thoughts in the comments!

Want more of these layered dessert gems? Follow along on my Pinterest page where I share daily creations: Life with Nina on Pinterest.

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