Another No Bake Dessert to get us through this summer heat!
Blackberry Lush comes together in about 30 minutes!
It’s a creamy cheesecake mousse layered with graham crackers and blackberry compote!
Lush Desserts appeared in the 1960’s but have been gaining popularity again more recently
Some call them Dessert Lasagna like my Apple Lasagna from 2018
And many like to all them Tiramisu which I am severely opposed to!
Call it what you want, but you will be happy you did when you see just how easy it is to make!
Not affiliated with any of the products or companies linked below
Notes for Success
Since this is a no bake dessert any cream cheese brand will work great!
Cutting this Blackberry Lush into 12 or 16 portions using a 9″ x 9″ cake pan
While this recipe comes together in about 30 minutes you must refrigerate it overnight for best results!
Essentially this is an Icebox Cake Recipe which needs time to allow all the flavors to meld and get those graham crackers nice and soft!
Vegan Whipped Cream options are a plenty so choose your favorite brand or make my homemade recipe!
Whichever you choose you will need two fully whipped cups of cream to make the mousse
Whenever I make fruit compotes I almost always use frozen fruit
If you are using fresh fruit be sure to add some additional water to the recipe below to help the fruits cook down without scorching
Alternatively sub in another berry if blackberries are not available to you.
Sugar is optional in the fruit compote and you can adjust the quantity to your liking
Using a sugar free alternative will work great in both the cream cheese mousse and the compote!
For a gluten free version use gluten free graham crackers or your favorite gluten free cookie recipe
Blackberry Lush
Ingredients
- 2 Packages Graham Crackers 18 sheets
- For the Cream Cheese Mousse
- 16 ounces Vegan Cream Cheese (454g)
- 1 cup Confectioners Sugar (120g)
- 2 cup Vegan Whipped Cream
For the Blackberry Compote
- 2 cup Blackberries fresh or frozen *see notes
- 0-4 Tbs Sugar *see notes
- Cornstarch 1 teaspoon
Instructions
- First prepare the blackberry compote by cooking the fresh or frozen blackberries with the optional sugar & cornstarch in a large sauce pot over medium heat stirring occasionally to avoid scorching the fruit
- Bring to a boil & let bubble for about 30 seconds to activate the cornstarch thickener then remove from the heat & transfer to a heatproof bowl to cool
- Layer 1 package of the graham crackers in the bottom of a 9" x 9" cake pan *no grease no lining
- In a large mixing bowl gently smooth out the vegan cream cheese by hand with a spatula then fold in the sifted confecti0oners sugar until smooth
- Fold in the whipped cream
- Layer half of the cream cheese mousse over the graham crackers, spread evenly & then add another layer of graham crackers over that
- Now add the cooled blackberry compote & spread evenly
- Spread the remaining cream cheese mousse over the blackberry layer & refrigerate overnight before serving
Notes
If you are using fresh fruit be sure to add some additional water to the recipe below to help the fruits cook down without scorching Sugar is optional in the fruit compote and you can adjust the quantity to your liking
Using a sugar free alternative will work great in both the cream cheese mousse and the compote! For a gluten free version use gluten free graham crackers or your favorite gluten free cookie recipe Storage While this recipe comes together in about 30 minutes you must refrigerate it overnight for best results before serving! Blackberry Lush must be kept refrigerated at all times & will stay fresh for up to 1 week