🫐 Mini Blackberry Mousse Cheesecake (No-Bake, Layered)

⏱️ Time & Yield

• Prep Time: 30 minutes
• Chill Time: 4–6 hours
• Servings: 3–4 mini cheesecakes

🧾 Ingredients

🍪 Base

• 120g (1 cup) digestive biscuits, crushed
• 60g (4 tbsp) unsalted butter, melted

🍇 Blackberry Purée

• 200g (1½ cups) fresh or frozen blackberries
• 40g (3 tbsp) granulated sugar
• 1 tbsp lemon juice

🧀 Cheesecake Layer (White)

• 200g cream cheese, softened
• 200ml heavy cream (cold)
• 60g sugar
• 1 tsp vanilla extract
• 5g gelatin (or 1 tsp powdered gelatin + 2 tbsp water)

💜 Blackberry Mousse Layer

• 150g blackberry purée (from above)
• 150ml heavy cream, whipped
• 5g gelatin

🍫 Optional Chocolate Layer (Bottom)

• 100g dark chocolate
• 50ml heavy cream

🌿 Topping

• Fresh blackberries
• Mint leaves
• Powdered sugar

👨‍🍳 Instructions

1. Prepare the Base

1. Mix crushed biscuits with melted butter until evenly coated.
2. Press firmly into the bottom of ring molds or serving glasses.
3. Refrigerate for 15–20 minutes until set.

2. Make Blackberry Purée

1. Combine blackberries, sugar, and lemon juice in a saucepan.
2. Cook over medium heat for 5–7 minutes until softened.
3. Blend until smooth, then strain through a sieve to remove seeds.
4. Let cool completely.

3. (Optional) Chocolate Layer

1. Heat the cream until warm (not boiling).
2. Pour over chopped dark chocolate and stir until smooth.
3. Pour a thin layer over the biscuit base.
4. Chill until set.

4. Cheesecake Layer

1. Bloom gelatin in water for 5 minutes.
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Melt gelatin gently and mix into the cream cheese mixture.
4. Whip heavy cream to soft peaks.
5. Fold whipped cream into the mixture.
6. Pour over the base and chill for 30–45 minutes.

5. Blackberry Mousse Layer

1. Warm the blackberry purée slightly.
2. Dissolve gelatin into the purée.
3. Let cool slightly, then fold into whipped cream.
4. Pour over the cheesecake layer.
5. Chill for at least 2–3 hours until firm.

6. Final Layer (Optional)

• Repeat a thin cheesecake layer on top for a clean finish.
• Chill until fully set.

7. Decorate

• Top with fresh blackberries and mint leaves.
• Dust lightly with powdered sugar before serving.

🍽️ Texture & Flavor

• Crunchy biscuit base
• Smooth, creamy cheesecake
• Light, airy blackberry mousse
• Balanced sweetness with a slight tang

💡 Tips for Best Results

• Always strain the blackberry purée for a silky texture.
• Chill each layer before adding the next to keep layers clean.
• Use ring molds with acetate for sharp edges.
• Do not overheat gelatin — it will lose its setting ability.

🔥 Variations

• Substitute blackberries with strawberries, blueberries, or mango
• Add a mirror glaze for a glossy finish
• Make it in cups for easier serving