No Bake Mini Blackberry Cheesecakes
Indulge in these creamy, vibrant No Bake Mini Blackberry Cheesecakes. Perfect for summer parties, these treats combine a buttery graham cracker crust with a luscious berry-infused filling and a fresh fruit coulis.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 cheesecakes
- Cuisine: American
Ingredients
Graham crackers – 1 sleeve (140g)
Unsalted butter, melted – 4 tbsp (57g)
Cream cheese, room temperature – 12 oz (340g)
Granulated sugar – 1/2 cup (100g)
Heavy cream – 3/4 cup (180g)
Lemon juice – 1 tsp
Blackberry preserves – 1/4 cup (80g)
Blackberries, fresh or thawed – 1 cup (145g)
Granulated sugar (for topping) – 1 tbsp
Lemon juice (for topping) – 2 tsp
Fresh blackberries for garnish – as needed
Instructions
Grease a mini cheesecake pan thoroughly.
Pulse graham crackers into fine crumbs, add melted butter, and pulse until moistened.
Divide crumbs into 12 cavities, pressing firmly into the bottom with a tart tamper or small glass.
Beat softened cream cheese and 1/2 cup sugar on medium-high until light and fluffy.
Mix in heavy cream, 1 tsp lemon juice, and blackberry preserves; beat 2-3 minutes until thick and stiff like frosting.
Distribute filling evenly over crusts, smooth the tops, and cover with plastic wrap.
Refrigerate for at least 4 hours or overnight until firm.
For the topping, blend 1 cup blackberries, 1 tbsp sugar, and 2 tsp lemon juice until pureed.
Release cheesecakes from the pan, dollop with blackberry sauce, and garnish with fresh berries before serving.
Notes
• Use high-quality full-fat brick cream cheese for the best structural integrity.
• Ensure the cream cheese is completely at room temperature to avoid lumps.
• If you don’t have a mini cheesecake pan, use a standard muffin tin with paper liners.
• Chill the mixing bowl and whisk attachment for 10 minutes before adding the heavy cream for a faster set.