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There is something utterly enchanting about the combination of rich red velvet and tangy blackberries, all wrapped up in a luscious cheesecake that feels like a special celebration with every bite. This Blackberry Red Velvet Cheesecake Recipe is a delightful twist on classic cheesecake, layering velvety cream cheese with a vibrant blackberry mousse and a chocolate cookie base, making it a stunning centerpiece for any dessert table or a cozy weekend treat you’ll want to share with friends and family.
Ingredients You’ll Need
Every ingredient here plays a vital role, creating a perfect harmony of textures and flavors that bring this Blackberry Red Velvet Cheesecake Recipe to life. From the crisp chocolate cookie crust to the smooth cream cheese layer and the fresh blackberry topping, each component contributes its own special magic.
- 180g chocolate cookie crumbs: Provides a rich, crunchy base that contrasts beautifully with the creamy layers on top.
- 85g unsalted butter, melted: Binds the cookie crumbs together and adds a buttery depth to the crust.
- 450g cream cheese, softened: The star of the cheesecake, delivering that smooth, creamy texture and tangy flavor.
- 100g granulated sugar: Balances out the tanginess of the cream cheese with a gentle sweetness.
- 1 teaspoon vanilla extract: Enhances the overall flavor, offering a warm, comforting aroma.
- 240ml heavy whipping cream, whipped: Makes the cheesecake light and airy, perfectly elevating its texture.
- 200g fresh blackberries: Adds a natural burst of tartness and color, central to the blackberry layers.
- 1 tablespoon lemon juice: Brightens the blackberry flavor, cutting through the richness.
- 2 teaspoons gelatin powder (twice): Ensures that both the mousse and topping layers set beautifully without losing their delicate texture.
- 150g blackberry puree: Intensifies the fresh blackberry essence, forming the silky mousse layer.
- 1 tablespoon sugar: Sweetens the blackberry puree to perfection for a balanced taste.
- 60g chocolate ganache or melted white chocolate: Adds a pretty, decadent finish with a chocolatey flair.
- Fresh blackberries for garnish: Freshen up the cheesecake’s appearance and give a hint of the delicious flavors within.
How to Make Blackberry Red Velvet Cheesecake Recipe
Step 1: Prepare the Crust
Start by mixing the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand. Press this firmly into the bottom of an 8-inch springform pan to create a sturdy base that will hold all your luscious layers. Pop it into the fridge to chill and firm up while you prepare the next steps – this simple crust sets the stage for the rich indulgence to come.
Step 2: Make the Cream Cheese Layer
Beat the softened cream cheese until it’s silky smooth. Gradually add granulated sugar and the vanilla extract, mixing until combined and velvety. Next, gently fold in the whipped heavy cream to lighten the texture – this is what makes the cheesecake feel so fluffy and dreamy. Pour this creamy mixture over the chilled crust, smoothing the top, and let it chill for at least two hours or preferably overnight to allow it to set perfectly.
Step 3: Prepare the Blackberry Mousse Layer
Puree the fresh blackberries with lemon juice, then strain to remove seeds, leaving behind a silky puree. Warm this gently and stir in one portion of the gelatin powder until fully dissolved. Let the mixture cool to room temperature before folding it into another batch of whipped heavy cream, creating an airy blackberry mousse. Spread this luscious layer evenly over the cream cheese base and return the cheesecake to the fridge to firm up again.
Step 4: Add the Blackberry Glaze
Combine the blackberry puree with sugar and the second portion of gelatin powder, heating gently to dissolve everything smoothly. Once slightly cooled, pour this glossy glaze atop the mousse layer, giving the cheesecake a shiny, elegant finish. Chill again until the glaze is fully set, which adds a beautiful visual appeal and enhances the blackberry flavor burst in every bite.
Step 5: Garnish and Finish
To make your Blackberry Red Velvet Cheesecake Recipe truly pop, pipe delicate swirls of chocolate ganache or drizzle melted white chocolate on top. Finish with fresh blackberries artistically placed around the edges, and if you’re feeling extra festive, sprinkle some red velvet crumbs for that vibrant color contrast. This final touch not only beautifies the cheesecake but also adds textures and flavors that invite you to dig in.
How to Serve Blackberry Red Velvet Cheesecake Recipe
Garnishes
Fresh blackberries are the quintessential garnish here, adding a juicy bite and gorgeous pops of deep purple. A dusting of powdered sugar can mimic a sprinkle of snow for a wintery feel, or a few mint leaves can bring a fresh hint of green to your presentation. The contrast between the blackberry topping and subtle chocolate ganache makes this cheesecake almost too pretty to eat, but trust me, you won’t be able to resist!
Side Dishes
This cheesecake is a star all on its own, but if you want to offer something alongside, light options like a simple mixed berry salad or a scoop of vanilla bean ice cream complement it perfectly without stealing the spotlight. A delicate cup of espresso or a fruity rosé wine pairs beautifully with the tangy sweetness of the blackberries and the richness of the cream cheese layers.
Creative Ways to Present
For celebrations, consider serving this cheesecake in elegant individual parfait glasses by layering the crust, cream cheese layer, blackberry mousse, and glaze. Another fun idea is to cut the cheesecake into neat squares and serve each with a skewer of fresh blackberries and a mint leaf on top. These creative presentations bring an unexpected twist that will wow your guests as much as the flavors themselves.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blackberry Red Velvet Cheesecake Recipe refrigerated in an airtight container. It will stay fresh and delicious for up to four days. Just be sure to keep the cheesecake chilled to preserve its texture and prevent the delicate layers from drying out or absorbing unwanted fridge odors.
Freezing
This cheesecake freezes wonderfully! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to one month. When you’re ready to enjoy, thaw it overnight in the fridge. This way, you can make the recipe ahead of a special event and save yourself some time on the day of.
Reheating
Cheesecake is best served chilled, so reheating is not necessary or recommended. Instead, allow frozen slices to thaw naturally in the refrigerator, ensuring the texture stays creamy and smooth—exactly how a perfect cheesecake should be.
FAQs
Can I use frozen blackberries for the mousse?
Absolutely! Frozen blackberries work just fine – just thaw and drain any excess liquid before pureeing. Using them also makes this recipe a great year-round dessert option.
What if I don’t have gelatin powder?
You can substitute gelatin powder with agar-agar for a vegetarian option, but be sure to follow package instructions carefully as the setting properties differ.
Can I make this cheesecake without a springform pan?
Springform pans make it easy to remove cheesecakes without damaging the sides. If you don’t have one, use a regular cake pan lined with parchment paper, and be very gentle when removing the cake.
How long does this cheesecake need to chill?
For the best texture and flavor, allow at least 2 hours for each chilling stage, but overnight chilling works best and helps the cheesecake layers set beautifully.
Can I substitute the chocolate cookie crust with another base?
Yes, graham cracker crumbs or crushed digestive biscuits make excellent alternatives. Just adjust the sugar if your substitute is sweeter or less sweet than chocolate cookies.
Final Thoughts
Making this Blackberry Red Velvet Cheesecake Recipe is a wonderful way to treat yourself and your loved ones to something truly special and unforgettable. With its vibrant colors, luscious textures, and balanced flavors, this cheesecake is bound to become a favorite in your recipe collection. I can’t wait for you to try it and savor every delightful bite!
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Blackberry Red Velvet Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 40 minutes plus chilling time
- Yield: 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This sumptuous Blackberry Red Velvet Cheesecake combines a rich chocolate cookie crust with a creamy red velvet flavored cheesecake layer, topped with a luscious blackberry mousse and decorated with ganache and fresh blackberries. Perfect for a special occasion dessert, this no-bake treat offers a harmonious blend of tart berries and velvety textures.
Ingredients
Crust
- 180g chocolate cookie crumbs
- 85g unsalted butter, melted
Cheesecake Layer
- 450g cream cheese, softened
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 240ml heavy whipping cream, whipped
Blackberry Mousse Layer
- 200g fresh blackberries
- 1 tablespoon lemon juice
- 2 teaspoons gelatin powder
- 240ml heavy whipping cream, whipped
Blackberry Glaze
- 150g blackberry puree
- 1 tablespoon sugar
- 2 teaspoons gelatin powder
Topping
- 60g chocolate ganache or melted white chocolate
- Fresh blackberries for garnish
Instructions
- Prepare the Crust: Mix the chocolate cookie crumbs thoroughly with the melted unsalted butter until the mixture is evenly combined. Press this mixture firmly into the base of an 8-inch springform pan to form an even layer. Place the pan in the refrigerator and chill until the crust is firm and set.
- Make the Cheesecake Layer: Beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing well to incorporate. Gently fold in the whipped heavy cream to the cream cheese mixture to maintain its airy texture. Pour this mixture over the chilled crust, smoothing the surface. Chill in the refrigerator for at least 2 hours or overnight to allow it to set completely.
- Prepare the Blackberry Mousse: Puree the fresh blackberries with lemon juice and strain the mixture to remove seeds. Gently heat the strained puree and dissolve the gelatin powder into it, stirring continuously. Allow the mixture to cool slightly but not set. Fold this cooled blackberry mixture into the whipped heavy cream carefully to keep the mousse light and airy. Spread the mousse evenly over the set cheesecake layer. Return to the fridge and chill until firm.
- Make the Blackberry Glaze: Combine the blackberry puree, sugar, and gelatin powder in a small saucepan. Heat gently, stirring until the gelatin dissolves completely. Allow the glaze to cool slightly but remain pourable. Pour the glaze over the blackberry mousse layer, smoothing it out evenly. Chill the cheesecake until the glaze is fully set and firm.
- Decorate and Serve: Using a piping bag or spoon, pipe or drizzle chocolate ganache or melted white chocolate over the top of the cheesecake as decoration. Garnish generously with fresh blackberries and optionally sprinkle red velvet crumbs for a festive finish. Chill briefly before serving to allow decorations to set.
Notes
- Ensure all gelatin is fully dissolved to avoid lumps in mousse and glaze layers.
- Chilling times can be extended for better set consistency.
- Use fresh, ripe blackberries for best flavor and vibrant color.
- To save time, prepare layers in advance but assemble on the day of serving.
- Optionally, add a splash of vanilla or almond extract to the mousse for added depth.
