Description
This Blackberry Red Velvet Cheesecake is a stunning layered dessert that brings together a chocolate cookie crust, creamy vanilla cheesecake, fluffy blackberry mousse, and a vibrant gelee topping. Finished with silky ganache and fresh blackberries, this treat is a total showstopper for holidays, birthdays, or when you want to impress.
Ingredients
180g chocolate cookie crumbs
85g unsalted butter, melted
450g cream cheese, softened
100g granulated sugar
1 teaspoon vanilla extract
240ml heavy whipping cream, whipped
200g fresh blackberries
1 tablespoon lemon juice
2 teaspoons gelatin powder
240ml heavy whipping cream, whipped
150g blackberry puree
2 teaspoons gelatin powder
1 tablespoon sugar
60g chocolate ganache or melted white chocolate
Fresh blackberries for garnish
Instructions
1. Mix cookie crumbs with melted butter and press into an 8-inch springform pan. Chill until firm.
2. Beat cream cheese until smooth. Add sugar and vanilla. Fold in whipped cream. Pour over crust and chill until set (2 hours or overnight).
3. Puree blackberries with lemon juice, strain, and heat gently. Add gelatin and stir until dissolved. Let cool, then fold into whipped cream. Spread over cheesecake layer and chill until firm.
4. Mix puree with sugar and gelatin. Heat until gelatin dissolves. Cool slightly, then pour over mousse and chill until set.
5. Pipe ganache or white chocolate on top and garnish with fresh blackberries. Optionally, sprinkle red velvet crumbs.
Notes
Let each layer fully set before adding the next to ensure clean slicing.
Use room temperature cream cheese for the smoothest texture.
Strain blackberry puree thoroughly to avoid seedy layers.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: blackberry cheesecake, layered dessert, no bake