Creamy whipped blackberry cheesecake mousse. Light and fluffy, and comes together in just a few minutes!
Prep time: PT10M
Total time: PT10M
Rating
5 stars (1 reviews)
Keywords
blackberry, cheesecake, mousse
Ingredients
1¼ cup heavy whipping cream (chilled)
8 ounces full-fat cream cheese (blocked) (softened to room temperature)
1 teaspoon pure vanilla extract
1 cup powdered sugar
1 6- ounce container of fresh blackberries (about a cup)
Categories
Desserts
Steps
In the bowl of a stand mixer, whisk the whipping cream on high speed until it holds stiff peaks.
Add the softened cream cheese and beat on medium speed until smooth.
Fold in the fresh blackberries, and mix on medium low until evenly combined.
Add the vanilla and powdered sugar. Mix on medium low until smooth.
Using a piping bag fitted with a large tip, pipe the mixture into small ramekins. Top with a fresh blackberry and serve. (Or, If you don't have a piping bag and pastry tips, you can also cut the corner off of a gallon-sized Ziploc bag.) Keep any leftovers chilled up to two days.
Nutitrion
Serving Size: 1 serving
Calories: 296 kcal
Carbohydrates: 20 g
Protein: 3 g
Fat: 23 g
Saturated Fat: 14 g
Cholesterol: 71 mg
Sodium: 100 mg
Sugar: 18 g
Unsaturated Fat: 7 g
Reviews
Jena on 2024-06-27 (5 stars): It was great! perfect for the Blackberry bushes in the yard. mine came out darker that the pictures but as far as I can tell it tastes the same!
