Print

Easy Blackberry Mini cheesecake

No Bake Mini Blackberry Cheesecakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mini cheesecakes, blackberry, no bake dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 24 ounces (3 blocks) cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 cups fresh blackberries
  • 1/4 cup granulated sugar
  • 2 tablespoons water

Instructions

  • Prepare your muffin tin: Line a 12-cup muffin pan with paper liners.
  • For the crust: In a food processor, pulse graham crackers until fine crumbs. Combine with melted butter and 1 tablespoon granulated sugar in a medium bowl. Mix well until moistened.
  • Spoon 1 ½ to 2 tablespoons of crumb mixture into each muffin liner. Firmly press down with the back of a spoon. Chill in the refrigerator for at least 15-20 minutes.
  • For the cheesecake filling: In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add powdered sugar, beating until light and airy.
  • In a separate chilled bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into the cream cheese mixture in two additions.
  • Fold in lemon juice. Spoon or pipe filling evenly over chilled crusts, almost to the top. Smooth the tops. Refrigerate for at least 4 hours, or preferably overnight.
  • For the blackberry swirl: In a small saucepan, combine fresh blackberries, 1/4 cup granulated sugar, and water. Bring to a gentle simmer, stirring, until berries soften and break down (5-7 minutes).
  • Strain mixture through a fine-mesh sieve into a small bowl, pressing on solids to extract liquid. Discard seeds and pulp. Cool the sauce completely to room temperature.
  • Finish the cheesecakes: Once cheesecakes are firm, drizzle 1-2 teaspoons of cooled blackberry sauce over the top of each. Use a toothpick or small skewer to gently swirl the sauce into the cheesecake filling.
  • Serve immediately or return to the refrigerator until ready to enjoy.

Notes

Imagine a dream dessert that’s effortlessly elegant, bursting with vibrant fruit flavor, and incredibly simple to make. These individual cheesecakes feature a buttery, crumbly graham cracker crust, a velvety smooth and tangy cream cheese filling, and are crowned with a luscious blackberry swirl that’s as beautiful as it is delicious.

Find it online: https://homecookstudio.com/no-bake-mini-blackberry-cheesecakes/