Description
Silky smooth No Bake Mini Blackberry Cheesecakes deliver sweet summer magic in petite portions. Creamy graham cracker crusts nestled with tangy cream cheese and fresh blackberry swirls create irresistible individual desserts perfect for sharing with friends.
Ingredients
Scale
Main Ingredients:
- 1 cup (145 grams) blackberries
- 1 tablespoon (15 milliliters) granulated sugar
- 2 teaspoons (10 milliliters) lemon juice
Garnish:
- Blackberries
Instructions
- Prepare a mini cheesecake pan by generously coating each cavity with non-stick spray or butter.
- Crush graham crackers in a food processor until they transform into fine, uniform crumbs.
- Pour melted butter into the cracker crumbs and pulse until the mixture resembles wet sand with consistent moisture.
- Distribute approximately 1 heaping tablespoon (15 milliliters) of the crust mixture into each pan cavity, pressing firmly with a shot glass or small cylindrical object to create a compact base.
- Using an electric mixer, whip cream cheese and granulated sugar at medium-high speed until the mixture becomes smooth and fully integrated.
- Incorporate heavy cream, freshly squeezed lemon juice, and blackberry preserves into the cream cheese mixture, continuing to beat for 2-3 minutes until the texture resembles thick, luxurious frosting.
- Evenly distribute the cheesecake filling across each prepared cavity, ensuring consistent depth and smoothness.
- Cover the pan with plastic wrap and refrigerate for a minimum of 4 hours or ideally overnight to allow complete setting.
- For the blackberry sauce, blend fresh blackberries, granulated sugar, and lemon juice in a blender or food processor until completely pureed.
- Once chilled, remove cheesecakes from the pan and top each with a generous spoonful of blackberry sauce.
- Garnish with additional fresh blackberries for visual appeal and serve immediately.
- Store any remaining cheesecakes in an airtight container within the refrigerator for up to 2 days.
Notes
- Prep this delightful dessert ahead of time, as it requires at least 4 hours of chilling to set perfectly.
- Use room temperature cream cheese for smoother, lump-free mixing and a silky texture.
- Crush graham crackers finely to create a uniform, compact crust that holds together beautifully.
- Whip the cheesecake filling until it reaches a frosting-like consistency for maximum creaminess.
- Make the blackberry sauce just before serving to preserve its vibrant color and fresh flavor.
- Store these mini cheesecakes in an airtight container for up to 2 days, keeping them refrigerated to maintain their delicate texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 12 g
- Sodium: 135 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg