Indulge in a delightful treat that captures the essence of summer with every bite! These No Bake Mini Blackberry Cheesecakes are not only a feast for the eyes but also a creamy, dreamy dessert that will leave your taste buds dancing. With just 20 minutes of prep time and no baking required, you can whip up these adorable mini cheesecakes that are perfect for any occasion—be it a casual family gathering or an elegant dinner party. Plus, the vibrant blackberries add a burst of flavor that takes this dessert to the next level. Ready to impress your guests and satisfy your sweet tooth? Let’s dive into this easy recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup fresh blackberries
Instructions
- In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and can hold its shape when pressed.
- Using a mini cheesecake pan or cupcake tin, press the graham cracker mixture into the bottom of each cavity. Use the back of a spoon or a flat-bottomed glass to compact the crust firmly and evenly.
- Place the pan with crusts in the refrigerator to chill and set while preparing the filling, approximately 10 minutes.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy, ensuring no lumps remain.
- Add vanilla extract to the cream cheese mixture and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream, until fully combined and smooth.
- Remove the chilled crust from the refrigerator and carefully spoon the cheesecake filling over each graham cracker base, filling to the top.
- Smooth the tops of the mini cheesecakes with an offset spatula or the back of a spoon.
- Arrange fresh blackberries on top of each mini cheesecake, either whole or slightly crushed for more intense flavor.
- Cover the pan with plastic wrap and refrigerate for at least 2-3 hours or overnight to allow the cheesecakes to set completely.
- Before serving, run a small knife around the edges of each mini cheesecake to help release them from the pan.
- Serve chilled and enjoy your No Bake Mini Blackberry Cheesecakes!
Tips
- Choose the Right Pan: For perfectly shaped mini cheesecakes, use a mini cheesecake pan or a cupcake tin. Make sure to line them with paper liners for easy removal.
- Chill the Crust: Don’t skip chilling the graham cracker crust before adding the filling. This step helps it firm up, ensuring your cheesecakes hold their shape.
- Beat the Cream Cheese Smoothly: Make sure your cream cheese is at room temperature for a smooth and creamy filling. Beat it thoroughly to avoid lumps.
- Whip the Cream Properly: When whipping the heavy cream, ensure you reach stiff peaks. This will give your cheesecake a light and airy texture.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, fold gently to maintain the fluffiness of the whipped cream.
- Let Them Set: For the best flavor and texture, refrigerate the cheesecakes for at least 2-3 hours or overnight. This allows the flavors to meld beautifully.
- Garnish Creatively: Get creative with your blackberry topping! You can leave them whole, slice them, or even create a blackberry sauce to drizzle on top for an extra touch.
- Serve Chilled: These mini cheesecakes are best served cold, so keep them in the refrigerator until you’re ready to serve.Enjoy your baking adventure with these scrumptious No Bake Mini Blackberry Cheesecakes!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 3g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 70mg
