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No-Bake Lavender Mousse Cake with Blackberry Swirl

A close-up slice of Lavender Mousse Cake with a graham cracker crust and a rich berry swirl.
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Create a stunning, aromatic no-bake lavender cake perfect for Mother’s Day. This elegant dessert features a creamy white chocolate lavender mousse set over a simple crust, finished with a beautiful blackberry swirl for color and flavor.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 8 ounces white chocolate, chopped
  • 1 cup heavy cream, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract
  • 1/4 cup granulated sugar
  • 1 cup fresh or frozen blackberries
  • 2 tablespoons granulated sugar (for preserves)
  • 1 teaspoon lemon juice
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup powdered sugar
  • Pinch of salt
  • Fresh blackberries, edible roses, and mint sprigs for garnish

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill for 20 minutes.
  2. Make the blackberry swirl: Combine blackberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries break down into a thick sauce. Press the mixture through a fine-mesh sieve to remove seeds. Let cool completely.
  3. Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Heat 1/4 cup of heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until smooth. Stir in vanilla extract and lavender extract. Set aside to cool slightly.
  4. Prepare the mousse base: In a large bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and salt until smooth. Beat in the cooled white chocolate mixture until fully incorporated.
  5. Whip the cream: In a separate, clean bowl, whip the remaining 3/4 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined, creating the white chocolate and lavender mousse.
  6. Assemble the cake: Pour half of the mousse over the chilled crust. Drizzle half of the cooled blackberry sauce over the mousse layer. Top with the remaining mousse. Dollop the remaining blackberry sauce on top and use a knife or skewer to gently swirl the colors together for a purple lavender dessert effect.
  7. Chill: Cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, until the mousse is firm.
  8. Serve: Carefully release the springform side. Garnish the top with fresh blackberries, edible roses, and mint sprigs before slicing and serving this aromatic mousse cake.

Notes

  • For a stronger floral note, increase the lavender extract to 3/4 teaspoon, but taste as you go to prevent soapiness.
  • If you do not have a springform pan, line a regular cake pan with parchment paper, leaving an overhang on two sides for easy removal.
  • This no-bake lavender cake holds its shape well, making it ideal for transporting to spring events.

Nutrition

Find it online: https://purecookingjoy.com/lavender-mousse-cake-blackberry-swirl/

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