Description
Creamy, fruity, and irresistibly cute — these no-bake mini blackberry cheesecakes are a summer dream in dessert form. With a buttery graham crust, a velvety blackberry swirl filling, and fresh berry topping, they deliver all the joy of cheesecake without touching your oven. Perfect for picnics, parties, or anytime you need a cool treat!
Ingredients
For the Crust
1 sleeve graham crackers (9 crackers / 140g)
4 tbsp (57g) unsalted butter, melted
For the Cheesecake Filling
12 oz (340g) cream cheese, softened
½ cup (100g) granulated sugar
¾ cup (180g) heavy cream
1 tsp lemon juice
¼ cup (80g) blackberry preserves
For the Topping
1 cup (145g) blackberries (fresh or thawed)
1 tbsp granulated sugar
2 tsp lemon juice
Fresh blackberries (for garnish)
Instructions
Make the Crust: Crush graham crackers into fine crumbs. Mix with melted butter. Press into the bottoms of mini cheesecake molds or muffin liners. Chill.
Cheesecake Filling: Beat softened cream cheese and sugar until smooth. In a separate bowl, whip heavy cream until soft peaks form. Fold into cream cheese along with lemon juice and blackberry preserves.
Assemble: Spoon filling over chilled crusts. Smooth the tops.
Topping: Mash blackberries with sugar and lemon juice. Spoon over each cheesecake. Garnish with fresh berries.
Chill: Refrigerate at least 4 hours, or overnight, until set.
- Prep Time: 25 minutes
- Chill Time: 4 hrs
Nutrition
- Calories: 220/serving
- Sugar: 12g/serving
- Fat: 16g/serving
- Carbohydrates: 18g/serving
- Protein: 2g/serving