Creamy Berry Mosaic Cake
Dive into layers of fruity, creamy indulgence with this stunning Creamy Berry Mosaic Cake! This no-bake dessert combines vibrant cubes of strawberry, raspberry, and blueberry gelatin with a velvety cream cheese and whipped cream base, delivering a delightful medley of textures and flavors. Fresh berries add a pop of freshness, while unflavored gelatin ensures the perfect set for this elegant treat. Perfect for a special occasion or summer gathering, this cake is as visually captivating as it is delicious. Easy to prepare and chilled to perfection, it’s a show-stopping dessert that your guests won’t stop talking about!
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Recipe Information
Ingredients
- 3 oz package Strawberry gelatin
- 3 oz package Raspberry gelatin
- 3 oz package Blueberry gelatin
- 6 cups Hot water
- 3 cups Cold water
- 8 oz Cream cheese
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Heavy whipping cream
- 0.25 cup Powdered sugar
- 2 cups Fresh berries (strawberries, raspberries, and blueberries)
- 2.5 teaspoons Unflavored gelatin
- 0.25 cup Cold water (for unflavored gelatin)
Instructions
Prepare the three flavored gelatins (strawberry, raspberry, blueberry) separately. Dissolve each 3 oz package in 2 cups of hot water, then add 1 cup of cold water to each. Mix well and pour each flavor into separate square or rectangular containers. Refrigerate for at least 4 hours or until completely set.
Once set, cut each flavored gelatin into small 1-inch cubes. Gently toss them together to create a colorful mix. Set aside in the refrigerator.
In a large bowl, combine the cream cheese and granulated sugar. Beat until smooth and creamy. Add the vanilla extract and mix to combine.
In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, creating a light and smooth cream base.
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of cold water. Let it bloom for 5 minutes, then heat in the microwave for about 10-15 seconds until fully dissolved. Cool slightly, then fold into the cream mixture until evenly incorporated.
Gently fold the colorful gelatin cubes and the fresh berries into the cream mixture, being careful not to break the cubes.
Line a 9-inch springform pan with parchment paper. Pour the mixture into the pan and spread it evenly. Smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cake to set completely.
Once set, carefully remove the cake from the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.9 g | 306% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 320.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
