This no-bake Cheesecake Mousse with Blackberry Purée comes together quickly and serves six. The bright and flavorful Oregon blackberry purée is the perfect topping for the ultra-smooth cheesecake mousse. Garnished with crushed wafer cookies, fresh blackberries and a little mint, this dessert parfait is both impressive and simple!
Recipe created by Erin from platingsandpairings.com
4 tablespoons sugar
⅓ cup water
½ teaspoon lemon juice
1 ½ cups fresh or frozen blackberries
1 ½ teaspoon cornstarch
1 cup heavy cream
1 package (8 ounces) cream cheese, softened
¼ cup sour cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed nilla wafers
Blackberries
Fresh mint
Step 1
Combine sugar, water, lemon juice and blackberries in a small saucepan over medium-high heat.
Step 2
Bring to a boil, then reduce the heat to a simmer, and cook for about 5 minutes, smashing the berries with the back of a spoon, until the berries are quite soft.
Step 3
Remove from heat and strain through a fine mesh strainer.
Step 4
Whisk together 2 tablespoons of the blackberry purée with the cornstarch and return it to the saucepan along with the remaining blackberry purée.
Step 5
Bring back to a boil, then reduce heat, and simmer, until thickened.
Step 6
Cool, cover and refrigerate until ready to serve.
Step 1
In a stand mixer, use the whisk attachment to beat the heavy cream until stiff peaks form, 2-3 minutes.
Step 2
Remove the cream to a separate bowl and set aside.
Step 3
Switch to the paddle attachment and add the cream cheese and sour cream. Mix until smooth, about 1 minute.
Step 4
Slowly add in the powdered sugar. Once combined, add the vanilla, and beat until the mixture is fluffy and smooth, about 2 minutes.
Step 5
Using a rubber spatula, gently fold in the heavy cream.
Step 1
Divide the nilla wafers between 6 serving dishes.
Step 2
Top with the cheesecake mousse and drizzle on the blackberry puree. Enjoy!