Ingredients
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 tablespoons melted butter
1/2 teaspoon cinnamon
For the blackberry mousse layer:
2 cups fresh blackberries
1/4 cup white sugar
1 tablespoon lemon juice
1 1/2 teaspoons gelatin powder
2 tablespoons water
For the swirl cream cheese layer:
1 1/2 cups cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
Instructions
Directions:
Mix graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Press into the bottom of a lined 9×9-inch pan. Chill in the refrigerator for 30 minutes.
Puree blackberries, sugar, and lemon juice until smooth. Strain to remove seeds. Sprinkle gelatin over water in a saucepan and let bloom for 5 minutes, then heat gently until gelatin dissolves. Mix into the blackberry puree. Pour over the crust and chill until set, about 1-2 hours.
For the cream cheese layer, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped cream. Spread over the set blackberry layer. Use a toothpick to swirl for a marbled effect. Chill for at least 4 hours or overnight.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 5 hours 25 minutes | Kcal: 375 | Servings: 9 bars