White Chocolate Blackberry Mousse Cheesecake

This cheesecake is beyond decadent. Picture creamy white chocolate cheesecake topped with a silky blackberry mousse. One bite and I was hooked—this dessert is pure luxury.

The white chocolate adds richness, while the tangy blackberry mousse balances it all out perfectly. The crust? Buttery and crisp. It’s the kind of dessert that feels fancy but is surprisingly easy to make.

If you love creamy, fruity, and indulgent desserts, this is your dream come true. It’s perfect for dinner parties, holidays, or whenever you want to treat yourself to something extra special. I always make sure to save a slice for later.

Let’s make this masterpiece together. This white chocolate blackberry mousse cheesecake is the kind of dessert you’ll want to show off—and devour in minutes.

Why You’ll Love This Recipe

• Reader Favorite: One reader commented, “This cheesecake is a work of art, so smooth and creamy, it melts in your mouth!”
• Decadent and Smooth: The blend of white chocolate and cream cheese creates a luxurious texture that will keep you coming back for more.
• Berry-licious: The addition of fresh blackberries adds a delightful tang and beautiful color contrast.
• Make-Ahead Friendly: Perfect for preparing in advance, as the cheesecake needs to set overnight in the fridge.
• Impressive and Elegant: Whether for a special occasion or a simple weeknight treat, this dessert is sure to wow your guests.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Chill Time: 4 hours (minimum), preferably overnight
• Total Time: 5 hours 30 minutes (including chilling time)

Servings:
This recipe yields approximately 12 servings, making it perfect for a small gathering or a family dessert.

Difficulty:
This recipe is easy enough for beginner bakers but offers a fun challenge for experienced chefs as well.

Required Kitchen Tools

To make this cheesecake, you’ll need the following tools:

• Springform Pan (9-inch): Ideal for cheesecakes as it allows easy removal without damaging the delicate crust.
• Mixer (Hand or Stand): A mixer is crucial for creating a smooth, lump-free mousse and creamy filling.
• Bowl: For mixing the mousse and the crust.
• Spatula: To carefully spread the mousse and layer the cheesecake.
• Whisk: For whipping cream to stiff peaks.
• Measuring Cups & Spoons: For precise ingredient measurements.
• Plastic Wrap: To cover the cheesecake while it chills and sets.

Ingredients for the White Chocolate Blackberry Mousse Cheesecake

Here’s what you’ll need to bring this decadent dessert to life:

For the Crust:

• 1 and ½ cups (180g) chocolate cookie crumbs
• ¼ cup (60g) unsalted butter, melted
• 3 tablespoons granulated sugar

For the Cheesecake Filling:

• 2 cups (300g) white chocolate chips
• 2 cups (475ml) heavy cream, divided
• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract

For the Blackberry Mousse:

• 1 cup (150g) fresh blackberries
• 1 tablespoon sugar (for the blackberry puree)
• 1 tablespoon lemon juice
• 1 tablespoon gelatin, dissolved in 3 tablespoons water
• 1 and ½ cups (360ml) heavy cream, whipped to stiff peaks

For the Topping:

• ½ cup (75g) fresh blackberries
• 2 tablespoons blackberry jam
• Whipped cream (for decoration)

How to Make White Chocolate Blackberry Mousse Cheesecake: Step-by-Step Instructions

1. Prepare the Crust

• Mix the Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until all the crumbs are coated and the mixture is evenly combined.
• Press the Crust into the Pan: Grease the bottom of a 9-inch springform pan. Press the crumb mixture firmly into the bottom of the pan, using a spoon or your fingers to compact it. This will form the base of your cheesecake.
• Chill the Crust: Place the pan in the refrigerator while you prepare the cheesecake filling. This will help the crust set and firm up.

2. Make the White Chocolate Filling

• Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips. Microwave in 20-second intervals, stirring after each, until smooth and fully melted. Let it cool for a few minutes.
• Whip the Cream: In a separate bowl, whip 1 cup of heavy cream to stiff peaks using a hand mixer or stand mixer. Set aside.
• Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
• Combine the White Chocolate and Cream Cheese Mixture: Gradually add the melted white chocolate to the cream cheese mixture, stirring until fully combined. Be sure the chocolate is not too hot to prevent curdling.
• Fold in the Whipped Cream: Gently fold in the whipped cream into the white chocolate mixture until smooth and fluffy. Be careful not to deflate the whipped cream.

3. Prepare the Blackberry Mousse

• Make the Blackberry Puree: In a blender or food processor, puree the fresh blackberries with sugar and lemon juice. Strain the mixture through a fine mesh sieve to remove the seeds.
• Dissolve the Gelatin: In a small bowl, dissolve the gelatin in 3 tablespoons of warm water. Let it sit for a few minutes to bloom, then microwave for 10 seconds until fully dissolved.
• Combine the Blackberry Puree with Gelatin: Mix the dissolved gelatin into the blackberry puree. Stir well to ensure it’s fully combined.
• Whip the Cream: In a separate bowl, whip the remaining 1 and ½ cups of heavy cream to stiff peaks.
• Fold the Blackberry Mixture into the Whipped Cream: Gently fold the blackberry puree into the whipped cream until combined. The mousse should be light and airy.

4. Assemble the Cheesecake

• Layer the White Chocolate Filling: Pour the white chocolate filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly.
• Add the Blackberry Mousse: Spoon the blackberry mousse over the white chocolate filling, spreading it evenly over the top with a spatula.
• Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture. The mousse needs time to set.

Topping and Serving the White Chocolate Blackberry Mousse Cheesecake

1. Prepare the Topping

• Prepare the Blackberry Jam: In a small saucepan, heat the blackberry jam over low heat for 1-2 minutes until it becomes more fluid. If you prefer a smoother topping, you can strain it to remove any seeds.
• Add the Fresh Blackberries: Once the cheesecake has chilled and set, gently spoon the blackberry jam over the top of the cheesecake. Decorate with fresh blackberries for an extra touch of color and freshness.
• Finish with Whipped Cream: Add dollops of whipped cream around the edges or in the center for a final creamy finish.

2. Serve the Cheesecake

• Remove from the Pan: Carefully run a knife around the edges of the cheesecake to loosen it from the sides of the springform pan. Open the pan and remove the cheesecake.
• Slice and Serve: Slice the cheesecake into 12 even pieces. Serve chilled for the best texture and flavor.

3. Storage

• Refrigerate: Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can also freeze individual slices. Wrap each slice tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.

Tips and Tricks for Success:

• Use Room Temperature Ingredients: Make sure your cream cheese is softened before mixing. This will help create a smooth and creamy filling without lumps.
• Don’t Skip the Chilling Time: Allow the cheesecake to set in the fridge for at least 4 hours or overnight. This will ensure the mousse firms up and holds its shape.
• Adjust the Sweetness: If you prefer a sweeter cheesecake, you can add more sugar to the mousse or the white chocolate filling.

Nutrition Information

Serving Size	Calories	Fat	Carbs	Protein
1 slice	350	22g	33g	4g

(Note: This is an estimate based on standard ingredients. Nutrition values may vary.)

White Chocolate Blackberry Mousse Cheesecake FAQs

Can I use frozen blackberries instead of fresh ones?

Yes, frozen blackberries work well. Just make sure to thaw them and drain any excess liquid before using them.

How can I make the crust gluten-free?

You can use gluten-free chocolate cookies or graham crackers in place of regular cookies for the crust.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare it the day before and let it chill overnight for the best results.

Conclusion

This White Chocolate Blackberry Mousse Cheesecake is a showstopper dessert that combines creamy cheesecake, sweet white chocolate, and the tart freshness of blackberries. With its rich layers and beautiful presentation, it’s a great treat for any occasion.