Refreshing No-Bake Blackberry Layer Cake – A Creamy and Fruity Delight

Introduction

Indulge in the refreshing flavors of this No-Bake Blackberry Layer Cake! With a buttery cookie crust, luscious cream cheese filling, a fruity blackberry layer, and a light whipped mousse, this cake is a perfect dessert for any occasion. It’s easy to make, requires no oven, and is guaranteed to impress your family and friends. Let’s get started!

Ingredients

For the Cookie Crust:

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

For the Cream Cheese Filling:

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

For the Blackberry Layer:

• 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 blackberry 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 Crust

1. Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer.
3. Chill the crust in the refrigerator for 30 minutes to set.

Step 2: Prepare the Cream Cheese Filling

1. Beat the cream cheese, granulated sugar, and vanilla extract in a bowl until smooth and creamy.
2. Gently fold in the whipped cream until well incorporated.
3. Spread the cream cheese filling over the chilled crust and refrigerate while preparing the blackberry layer.

Step 3: Make the Blackberry Layer

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

Step 4: Prepare the Blackberry Mousse

1. Gently fold the reserved blackberry sauce into the whipped cream. Add powdered sugar and mix until light 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 finish.
2. Add a final layer of whipped cream on top, smoothing it out with a spatula.

Step 6: Garnish and Serve

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

Pro Tips

• Use fresh blackberries for the best flavor, but frozen ones work well too—just ensure they’re fully thawed and drained.
• Chill each layer for 10–15 minutes before adding the next to create clean, distinct layers.
• For a tangier mousse, add an extra teaspoon of lemon juice to the blackberry sauce.

Serving Suggestions

• Serve this cake as a refreshing summer dessert alongside iced tea or lemonade.
• Add a drizzle of chocolate or caramel sauce for an indulgent twist.
• Pair it with fresh berries on the side for added texture and flavor.

Conclusion

This Refreshing No-Bake Blackberry Layer Cake combines the tartness of blackberries with creamy layers for a perfectly balanced dessert. Whether it’s for a family dinner, a celebration, or simply to satisfy your sweet tooth, this cake will become your go-to recipe. Try it today and impress your loved ones with this elegant treat.

Happy no-baking!