Mini Blackberry Cheesecakes: A Delightful No-Bake Dessert

These elegant mini blackberry cheesecakes combine a buttery biscuit crust, creamy cheesecake filling, and a vibrant blackberry topping. They’re perfect for any celebration or as a show-stopping treat!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
• 1/3 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 1 1/2 cups cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to stiff peaks

For the Blackberry Topping:

• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

For Garnish:

• Fresh blackberries
• Optional: Lavender sprigs or mint leaves

Instructions

1. Prepare the Crust

1. Mix Ingredients: Combine the graham cracker crumbs, melted butter, and sugar in a bowl until evenly mixed.
2. Shape the Base: Press the mixture into the bottom of mini cheesecake molds or a lined muffin tin to form an even layer. Chill in the refrigerator while preparing the filling.

2. Make the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Assemble Layers: Spoon the filling over the chilled crusts, smoothing the tops with a spatula. Refrigerate for at least 2 hours or until set.

3. Prepare the Blackberry Topping

1. Cook Blackberries: In a small saucepan, combine blackberries, sugar, and water. Cook over medium heat, stirring occasionally, until the berries release their juices (about 5 minutes).
2. Thicken with Slurry: Add the cornstarch slurry to the saucepan and stir until the mixture thickens. Remove from heat and let it cool completely.
3. Layer the Topping: Spoon the cooled blackberry topping over the set cheesecake filling.

4. Garnish and Serve

1. Decorate: Top each cheesecake with fresh blackberries and optional lavender sprigs or mint leaves.
2. Serve: Carefully remove the cheesecakes from the molds and serve chilled.

Pro Tips

• Perfect Layers: Chill each layer before adding the next to ensure clean separation.
• Make Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
• Customize Flavors: Swap blackberries for raspberries or blueberries for a variation.

These no-bake mini blackberry cheesecakes are not only visually stunning but also bursting with flavor. They’re sure to be a hit with friends and family!