Creamy No-Bake Blackberry Mousse is a light, airy, and absolutely stunning dessert bursting with berry flavor. With its velvety texture and vibrant color, this mousse is the perfect sweet treat for spring and summer. I love how easy it is to make and how impressive it looks served in individual glasses for parties or special occasions.
Why You’ll Love This Recipe
I love this recipe because it’s fresh, fruity, and has that smooth, melt-in-your-mouth texture that makes mousse so irresistible. The blackberries give it a natural tartness that balances perfectly with the cream, and there’s no baking involved—just a little blending, whipping, and chilling. It’s elegant enough for guests but easy enough to make anytime.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh or frozen blackberries
granulated sugar
lemon juice
unflavored gelatin (or agar-agar for a vegetarian option)
cold water
heavy cream
vanilla extract
optional toppings: whipped cream, fresh blackberries, mint leaves, or white chocolate shavings
directions
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I begin by placing the blackberries, sugar, and lemon juice in a saucepan over medium heat. I cook them down for about 8–10 minutes until the berries are soft and syrupy.
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I blend the mixture until smooth, then strain it through a fine mesh sieve to remove the seeds. I let it cool slightly.
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In a small bowl, I sprinkle the gelatin over cold water and let it bloom for 5 minutes. I warm it gently (either on the stove or in the microwave) until dissolved, then stir it into the blackberry puree.
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In a separate bowl, I whip the heavy cream with vanilla extract until soft peaks form.
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I gently fold the blackberry mixture into the whipped cream until fully combined and smooth.
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I spoon the mousse into serving glasses and refrigerate for at least 2–3 hours, or until set.
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I garnish with whipped cream, a few fresh berries, or mint before serving.
Servings and timing
This recipe makes 4–6 individual servings. Prep time is 15 minutes, plus about 10 minutes of cooking and 2–3 hours of chilling.
Variations
Sometimes I mix in raspberries or blueberries with the blackberries for a mixed berry version. I’ve also added a splash of blackberry liqueur for an adults-only twist. When I want a layered dessert, I alternate the mousse with crushed cookies or sponge cake.
storage/reheating
I store the mousse in the fridge for up to 3 days, covered. It’s best served cold and does not need to be reheated. I don’t recommend freezing it, as the texture can become grainy after thawing.
FAQs
Can I use frozen blackberries?
Yes, I thaw them first and drain excess liquid before cooking. They work just as well as fresh.
Is this mousse very sweet?
No, it’s balanced. The sugar complements the tartness of the blackberries, but I always taste the puree and adjust if needed.
Can I make it without gelatin?
Yes, I use agar-agar for a vegetarian version. Just follow the package instructions for equivalent measurement and cooking.
Can I make this ahead of time?
Absolutely. I usually make it the night before and chill it overnight—it sets beautifully and holds up well.
How do I get a smooth texture?
I always strain the blackberry puree after blending to remove seeds, and I fold gently to keep the mousse airy and smooth.
Conclusion
Creamy No-Bake Blackberry Mousse is a fresh and elegant dessert that’s as easy to make as it is to enjoy. With its bold berry flavor, dreamy texture, and beautiful presentation, it’s the kind of dish that turns simple ingredients into something truly special. Whether I serve it at a dinner party or keep it all to myself, this mousse never disappoints.
Print
Creamy No-Bake Blackberry Mousse Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chill time)
- Yield: 4–6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American, French-Inspired
- Diet: Gluten Free
Description
This Creamy No-Bake Blackberry Mousse is a light, airy, and elegant dessert made with real blackberries, whipped cream, and a hint of vanilla. It’s easy to prepare, requires no baking, and delivers a stunning presentation—perfect for spring and summer gatherings or special occasions.
Ingredients
- 2 cups fresh or frozen blackberries (thawed if frozen)
- 1/3 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 packet (about 2 1/4 tsp) unflavored gelatin or agar-agar (for vegetarian option)
- 3 tablespoons cold water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Optional toppings:
- Whipped cream
- Fresh blackberries
- Mint leaves
- White chocolate shavings
Instructions
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In a medium saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 8–10 minutes, until the berries are soft and syrupy.
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Blend the mixture until smooth, then strain through a fine mesh sieve to remove seeds. Let it cool slightly.
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In a small bowl, sprinkle gelatin over cold water. Let bloom for 5 minutes, then gently heat to dissolve. Stir the dissolved gelatin into the cooled blackberry puree.
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In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
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Gently fold the blackberry mixture into the whipped cream until fully combined and smooth.
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Spoon the mousse into individual serving glasses. Refrigerate for 2–3 hours, or until set.
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Garnish with optional toppings before serving.
Notes
- For a mixed berry twist, add raspberries or blueberries.
- Blackberry liqueur adds an adult-friendly depth of flavor.
- For a layered parfait, alternate mousse with crushed cookies or sponge cake.
- Agar-agar can be used for a vegetarian version—follow package instructions for preparation.
- Best served chilled and fresh—freezing is not recommended.
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