I’m back today with another epic mousse cake, cheesecake creation! This show-stopping, elegant no-bake blackberry lavender mousse cake will steal your heart and taste buds! It’s packed with incredible berry flavor and a hint of lavender. It’s also incredibly creamy and fluffy; every bite melts in your mouth like a cloud! In one word, this cake is simply heavenly!
Watch my video recipe for my step-by-step instructions!
I start out with a simple, no-bake graham cracker crust. If you have the time, you can also make a simple sponge cake base for the cake instead of using crackers. Try spreading more blackberry preserves over the sponge cake before adding the mousse! The mousse layer is my favorite part! It’s super fluffy and creamy! I make it with whipped cream, cream cheese, white chocolate, a touch of lavender and loads of blackberry preserves. To set the mousse, I use agar gelatin. This gelatin sets more firmly than regular gelatin and you need to use less of it. You can definitely use regular gelatin for this recipe, just double up the amounts.
And I know you guys will love the jello topping – it’s completely home-made, no packaged jello here! I also use agar gelatin for this layer and add sugar and lavender oil. I love how the blackberries look through the jello layer; so elegant and beautiful! Make sure to use food-grade lavender oil for this recipe; check the label before adding! I have my lavender oil and agar gelatin available in my Amazon shop; link here: https://tatyanaseverydayfood.com/shop/
Once you have this lavender mousse cake assembled, let it set in the refrigerator for 4 hours, or leave it in overnight to set up more firmly. Remove the cake from the pan, then garnish with more blackberries, greens and roses!
Enjoyed this recipe? Use this handy pinboard to save this recipe to Pinterest!
Looking for more lavender-infused dessert recipes? Try this incredible chocolate lavender pavlova next! https://tatyanaseverydayfood.com/recipe-items/lavender-chocolate-pavlova/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I get my acetate cake collar in a bulk roll, then just cut it down to size for each recipe.
This tall spring form pan is great for cakes and cheesecakes.
Use either the classic KitchenAid stand mixer or this handy handheld KitchenAid mixer.
And I love my CuisinArt food processor – simple and powerful!