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Easy No-Bake Blackberry Cheesecakes

No Bake Mini Blackberry Cheesecakes
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Craving easy, blissful No Bake Mini Blackberry Cheesecakes? Get the simple recipe and enjoy a delightful dessert. Try it today!

Ingredients

Scale
  • 200 grams graham cracker crumbs
  • 100 grams unsalted butter, melted
  • 50 grams granulated sugar (for crust)
  • 450 grams cream cheese, softened
  • 240 ml heavy cream
  • 150 grams powdered sugar
  • 1 tablespoon fresh lemon juice (for filling)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 200 grams blackberries (for filling)
  • 1/4 teaspoon salt
  • 200 grams fresh blackberries (for topping)
  • 3 tablespoons granulated sugar (for topping)
  • 1 tablespoon lemon juice (for topping)
  • 1 teaspoon cornstarch

Instructions

  • Line a 12-cup muffin tin with paper liners. In a medium bowl, combine finely crushed graham cracker crumbs, melted unsalted butter, and 50 grams of granulated sugar. Stir until moist. Press about 1.5 tablespoons of the mixture firmly into the bottom of each lined muffin cup. Chill in the refrigerator for at least 15-20 minutes while preparing the filling.
  • For the blackberry filling base: In a medium saucepan, combine 200 grams of blackberries with 1 tablespoon of granulated sugar and 1 teaspoon of fresh lemon juice. Heat over medium-low heat until berries soften and release juices, smashing lightly. Remove from heat and let cool slightly.
  • In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add powdered sugar, vanilla extract, 1 tablespoon fresh lemon juice, lemon zest, and a pinch of salt. Beat until well combined and smooth.
  • Gently fold the cooled blackberry mixture into the cream cheese mixture until just combined.
  • In a separate bowl, whip 240 ml of heavy cream until soft peaks form. Carefully fold the whipped cream into the blackberry cream cheese mixture until just combined, maintaining airiness.
  • Spoon or pipe the luscious filling over the chilled graham cracker crusts, filling each cup almost to the top. Smooth the tops. Refrigerate for at least 4-6 hours, or ideally overnight, to allow the cheesecakes to firm up completely.
  • For the blackberry topping: In a small saucepan, combine 200 grams fresh blackberries, 3 tablespoons granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat until berries break down and release juices.
  • In a small bowl, whisk 1 teaspoon cornstarch with 1-2 tablespoons cold water to create a slurry. Pour into the simmering berries, stirring constantly, and cook for 1-2 minutes until thickened to a syrupy consistency. Remove from heat and let cool completely.
  • Once cheesecakes are firm, gently remove them from the muffin tin by leveraging the paper liners. Carefully peel away the paper. Spoon a generous dollop of cooled blackberry topping over the top of each cheesecake. Garnish with one or two fresh, whole blackberries.

Notes

Indulge in vibrant, creamy, and utterly delightful No Bake Mini Blackberry Cheesecakes! These individual treats feature a crisp graham cracker crust, a silken blackberry-infused cream cheese filling, crowned with fresh berries. The perfect harmony of sweet and tart, with a luxurious yet light texture.

Find it online: https://thecozycuppa.com/no-bake-blackberry-cheesecakes/