Ingredients
For the crust
1 sleeve (9 crackers, 140 grams) graham crackers
4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake
12 ounces (340 grams) cream cheese, at room temperature*
1/2 cup (100 grams) granulated sugar
3/4 cup (180 grams) heavy cream
1 teaspoon lemon juice
1/4 cup (80 grams) blackberry preserves
For topping
1 cup (145 grams) blackberries
1 tablespoon granulated sugar
2 teaspoons lemon juice
Blackberries, for garnish
Directions
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For the crust:
Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each.
Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined.
Add in the cream, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened, with a texture similar to frosting.
Divide the mixture among each cavity and cover with plastic wrap.
Chill until firm, at least 4 hours or overnight.
The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a more fresh blackberries. Serve.
Recipe Source: https://www.handletheheat.com/no-bake-mini-blackberry-cheesecakes/
For the crust:Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each.
Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.
For the cheesecake:
In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined.
Add in the cream, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened, with a texture similar to frosting.
Divide the mixture among each cavity and cover with plastic wrap.
Chill until firm, at least 4 hours or overnight.
The cheesecake can be stored in the fridge in an airtight container for up to 2 days.
For the topping:
Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a more fresh blackberries. Serve.
Recipe Source: https://www.handletheheat.com/no-bake-mini-blackberry-cheesecakes/
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