Description
Indulge in the luxurious blend of white chocolate and blackberry with this elegant no-bake cheesecake. Creamy and rich, with a fruity twist, this dessert is perfect for special occasions or holiday gatherings.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz white chocolate, melted and cooled
- 1 1/4 cups heavy whipping cream, cold
Blackberry Mousse:
- 1/2 cup blackberry puree, strained
- 2 tablespoons powdered sugar
- 1 packet unflavored gelatin
- 2 tablespoons cold water
Garnish:
- Fresh blackberries and white chocolate curls
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Cool.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add sugar, vanilla, and melted white chocolate. Blend well. Whip cream to stiff peaks and fold into cream cheese mixture. Pour half over crust.
- Prepare the Blackberry Mousse: Dissolve gelatin in water. Combine with blackberry puree and powdered sugar. Fold into remaining cheesecake mixture. Spread over white chocolate layer.
- Chill: Refrigerate for at least 6 hours.
- Garnish and Serve: Decorate with blackberries and white chocolate curls before serving.
Notes
- To enhance the berry flavor, swirl extra blackberry puree into the top layer before chilling.
- For a crispier crust, bake a few minutes longer and cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 27g
- Sodium: 185mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
