Craving a dessert that steals the show? Berry Bliss Cheesecake is a Fruity Creamy Dessert featuring a silky cream cheese base, vibrant raspberry mousse, and blackberry glaze atop a crunchy graham cracker crust. Perfect for celebrations or indulgent treats, this cheesecake blends fresh berries with creamy richness. With straightforward steps, Berry Bliss Cheesecake is easy to master and sure to impress. Let’s bake this stunning dessert!
Ingredients for Berry Bliss Cheesecake
Here’s what you’ll need for Berry Bliss Cheesecake (serves 12):
Crust:
- 1 ½ cups (150g) crushed graham crackers
- 6 tbsp (85g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
Cream Cheese Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp (5ml) vanilla extract
Raspberry Mousse:
- 1 cup (125g) fresh raspberries
- ¼ cup (50g) granulated sugar
- 1 tbsp (15ml) lemon juice
- 1 cup (240ml) heavy cream, whipped
Blackberry Glaze:
- 1 cup (145g) blackberries
- 2 tbsp (25g) granulated sugar
- 1 tsp cornstarch, dissolved in 1 tbsp water
For Topping:
- Fresh raspberries and blackberries
- Chopped pistachios
- Mint leaves
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Blender or food processor
- Small saucepan
- Spatula
- Refrigerator
Ingredient Tips
- Berries: Fresh raspberries and blackberries add antioxidants and fiber to Fruity Creamy Dessert.
- Cream Cheese: Softened, full-fat cream cheese ensures a smooth texture; low-fat is less creamy.
- Graham Crackers: Swap for gluten-free cookies or almond flour for dietary needs.
- Heavy Cream: Whip to soft peaks for airy mousse; avoid over-whipping.
- Sugar: Use honey or agave for a natural sweetener alternative.
Directions
Prepare the Crust
I mix 1 ½ cups crushed graham crackers, 6 tbsp melted butter, and ¼ cup sugar in a bowl. I press the mixture firmly into a 9-inch springform pan using a flat-bottomed glass and chill for 20 minutes to set.
Make the Cream Cheese Layer
I blend 16 oz softened cream cheese, ½ cup powdered sugar, and 1 tsp vanilla with an electric mixer until smooth. I spread this over the chilled crust and refrigerate for 1 hour to firm up for Fruity Creamy Dessert.
Create the Raspberry Mousse
I puree 1 cup raspberries with ¼ cup sugar and 1 tbsp lemon juice, straining to remove seeds. I gently fold the puree into 1 cup whipped cream to make a light mousse, spread it over the cream cheese layer, and chill for 2 hours.
Prepare the Blackberry Glaze
In a saucepan, I cook 1 cup blackberries with 2 tbsp sugar over medium heat until soft. I stir in the cornstarch mixture, cook until thickened, cool to room temperature, then pour over the mousse. I chill for 1 hour until set.
Assemble and Garnish
I top Berry Bliss Cheesecake with fresh raspberries, blackberries, chopped pistachios, and mint leaves before serving chilled.
Nutrition
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 55 minutes
- Servings: 12 (1 slice per serving)
- Calories: ~450 kcal per serving
- Macros per Serving: 35g carbs, 6g protein, 32g fat, 2g fiber
Variations
- Gluten-Free: Use almond flour or gluten-free cookies for the crust in this Fruity Creamy Dessert.
- Low-Sugar: Swap sugar with honey or agave in the filling and glaze.
- Mixed Berries: Use strawberries or blueberries for the mousse or glaze.
- Chocolate Drizzle: Add a melted chocolate topping, inspired by Layla Cooks’ Caramel Cheesecake Cookies.
- Nut-Free: Skip pistachios and use granola for crunch.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a festive meal.
Storage
I store Berry Bliss Cheesecake in the refrigerator, covered, for up to 5 days. For freezing, I slice it, wrap each piece in plastic wrap and foil, and freeze for up to 1 month. I thaw slices in the fridge overnight before serving to maintain texture.
Serving Tips
- Presentation: Serve Berry Bliss Cheesecake chilled on a platter with vibrant berries for a stunning Fruity Creamy Dessert.
- Garnish: Top with fresh berries, pistachios, or mint leaves.
- Pairing: Enjoy with sparkling wine or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 slice for dessert; halve for lighter servings.
- Occasions: Perfect for birthdays, holidays, or dinner parties.
FAQs
Can I use frozen berries?
Yes, thaw and drain frozen berries for Berry Bliss Cheesecake to avoid excess liquid.
How do I prevent a crumbly crust?
Pack the crust firmly with a glass for a sturdy Fruity Creamy Dessert.
Can I make it gluten-free?
Use gluten-free cookies or almond flour for the crust in Berry Bliss Cheesecake.
How do I avoid cracks in the cheesecake?
Avoid overmixing and cool gradually to prevent cracks in Berry Bliss Cheesecake.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese makes Berry Bliss Cheesecake creamier.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Berry Bliss Cheesecake is a showstopping dessert that blends creamy layers with vibrant berries. Perfect for any celebration, this Fruity Creamy Dessert is a must-try. Bake Berry Bliss Cheesecake, share with guests, and savor the fruity, creamy delight!
Berry Bliss Cheesecake
Ingredients
Crust:
- 1 1/2 cups crushed graham crackers
- 6 tablespoons unsalted butter melted
- 1/4 cup sugar
Cream Cheese Layer:
- 16 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Raspberry Mousse:
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream whipped
Blackberry Glaze:
- 1 cup blackberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Topping:
- Fresh raspberries and blackberries
- Chopped pistachios
- Mint leaves
Instructions
Prepare the Crust:
- Mix crushed graham crackers, melted butter, and sugar together in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
Cream Cheese Layer:
- In a mixing bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth. Spread this mixture over the chilled crust. Refrigerate for 1 hour to firm up.
Raspberry Mousse:
- Puree the raspberries with sugar and lemon juice until smooth. Strain through a sieve to remove seeds, if desired. Gently fold the raspberry puree into the whipped cream to create a light, airy mousse. Spread this mousse evenly over the cream cheese layer. Chill for another 2 hours.
Blackberry Glaze:
- In a small saucepan, cook blackberries with sugar over medium heat until the berries begin to break down. Stir in the cornstarch mixture and continue cooking until the glaze thickens slightly. Remove from heat, cool to room temperature, then pour over the set mousse layer. Chill the cheesecake until the glaze is set, about 1 hour.
Final Assembly:
- Just before serving, garnish the cheesecake with fresh raspberries, blackberries, chopped pistachios, and mint leaves for a refreshing touch of green.
Notes
- Serve chilled. Pair this Berry Bliss Cheesecake with a glass of sparkling wine for an elegant dessert experience, or with a cup of freshly brewed coffee for a comforting, indulgent treat.
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