No-Bake Blackberry Cream Cake – A Layered Masterpiece

Introduction

Bring a splash of elegance to your dessert table with this No-Bake Blackberry Cream Cake! This stunning cake features a buttery graham cracker crust, a rich cream cheese filling, a vibrant blackberry layer, and a light blackberry mousse, all topped with fresh berries. Whether for a special occasion or a weekend treat, this dessert is a perfect combination of flavor and beauty. Let’s create it step-by-step!

Ingredients

For the Graham Cracker Crust:

• 2 cups (200g) graham cracker crumbs or crushed digestive biscuits
• ½ cup (115g) unsalted butter, melted

For the Cream Cheese Layer:

• 2 cups (450g) cream cheese, softened
• ½ cup (100g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks

For the Blackberry Sauce:

• 2 ½ cups (375g) fresh or frozen blackberries
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp water

For the Blackberry Mousse:

• 1 cup (240ml) cooled blackberry sauce (from the sauce layer)
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
• 2 tbsp powdered sugar

For the Topping:

• 1 cup (240ml) whipped cream
• Fresh blackberries
• Lemon zest or powdered sugar (for garnish)

Instructions

Step 1: Make the Graham Cracker Crust

1. In a bowl, mix the graham cracker crumbs and melted butter until evenly combined.
2. Press the mixture into the bottom of a 9-inch (23cm) springform pan to create an even base.
3. Chill the crust in the refrigerator for at least 30 minutes.

Step 2: Prepare the Cream Cheese Filling

1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Fold in the whipped cream gently, ensuring the mixture stays light and airy.
3. Spread the cream cheese filling evenly over the crust and refrigerate while making the blackberry layer.

Step 3: Cook the Blackberry Sauce

1. Combine the blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the berries soften and release their juices.
2. Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens.
3. Let the sauce cool to room temperature. Reserve 1 cup for the mousse layer.

Step 4: Make the Blackberry Mousse

1. In a mixing bowl, gently fold the reserved blackberry sauce into the whipped cream. Add powdered sugar and mix until smooth and fluffy.
2. Spread the mousse evenly over the cream cheese layer.

Step 5: Assemble the Cake

1. Spread the remaining blackberry sauce over the mousse layer for a vibrant, fruity finish.
2. Add a final layer of whipped cream on top, smoothing it with a spatula.

Step 6: Garnish and Chill

1. Decorate the cake with fresh blackberries, a sprinkle of powdered sugar, or a touch of lemon zest for added color and flavor.
2. Chill the cake for at least 4–6 hours or overnight to allow the layers to set completely.
3. Slice and serve cold for a refreshing and creamy dessert.

Pro Tips

• For the best texture, ensure each layer is properly chilled before adding the next.
• To achieve clean, neat slices, use a sharp knife dipped in warm water.
• If you like an extra tangy flavor, add a teaspoon of lemon zest to the cream cheese filling.

Serving Suggestions

• Pair this cake with a cup of hot tea or coffee for a delightful treat.
• Add a drizzle of white chocolate over the whipped cream for a sophisticated touch.
• Serve alongside a bowl of mixed berries for added freshness.

Conclusion

This No-Bake Blackberry Cream Cake is a stunning dessert that blends creamy layers, tangy blackberry flavors, and a buttery crust into a masterpiece. Its no-bake simplicity and vibrant presentation make it ideal for impressing your guests or treating yourself to something special. Try this recipe today and savor the delicious harmony of flavors!

Happy no-baking!