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Blackberry White Chocolate Geode Slices

Blackberry white chocolate cheesecake bars with a cookie base and a sparkling geode crystal topping made with purple rock candy and edible shimmer dust.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Cheesecake Layer:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 3/4 cup blackberry puree, strained
  • 1 tsp vanilla bean paste
  • 1 tbsp fresh lemon juice
  • For the White Chocolate Layer:
  • 1 cup white chocolate, melted and cooled slightly
  • 1/2 cup mascarpone cheese
  • 1/4 cup heavy cream
  • For the Cookie Base:
  • 1 cup crushed vanilla wafer cookies
  • 4 tbsp melted butter
  • For the Geode Crystal Topping:
  • 1/3 cup purple rock candy crystals, crushed
  • 2 tbsp purple sanding sugar
  • Edible silver shimmer dust
  • For Garnish (optional):
  • Fresh blackberries
  • White chocolate curls
  • Edible silver flakes
  • Edible pearl dust
  • Micro mint leaves

Instructions

  1. Line an 8-inch square pan or loaf pan with parchment paper.
  2. Mix crushed vanilla wafer cookies with melted butter until evenly combined. Press firmly into the bottom of the prepared pan and refrigerate for 20 minutes until firm.
  3. Beat cream cheese, mascarpone cheese, powdered sugar, blackberry puree, vanilla bean paste, and lemon juice until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then fold into the blackberry mixture.
  4. Spread half of the blackberry cheesecake mixture over the chilled crust. Freeze for 15 minutes.
  5. Whisk together melted white chocolate, mascarpone cheese, and heavy cream until silky smooth. Spread evenly over the blackberry layer.
  6. Top with the remaining blackberry cheesecake mixture and smooth the surface. Refrigerate for at least 6 hours or until completely set.
  7. Carefully remove from the pan and slice into thick rectangular bars or diamond-shaped slices.
  8. Decorate the top of each slice with crushed purple rock candy crystals and purple sanding sugar, arranging them in clusters to mimic the appearance of a sparkling geode. Dust lightly with edible silver shimmer.
  9. Garnish with fresh blackberries, white chocolate curls, edible silver flakes, pearl dust, and micro mint leaves.
  10. Serve chilled for a creamy blackberry cheesecake dessert with rich white chocolate layers and dazzling crystal-like geode accents.
  • Author: Chef Stella

Nutrition

  • Calories: 425
  • Sugar: 30g
  • Fat: 29g
  • Carbohydrates: 36g
  • Protein: 5g