Easy summer berry dessert (Print Version)
# Ingredients:
→ For the crust
01 -
1 sleeve (9 crackers, 140 grams) graham crackers
02 -
4 tablespoons (57 grams) unsalted butter, melted
→ For the cheesecake
03 -
12 ounces (340 grams) cream cheese, completely softened to room temperature
04 -
1/2 cup (100 grams) granulated sugar
05 -
3/4 cup (180 grams) heavy cream
06 -
1 teaspoon lemon juice
07 -
1/4 cup (80 grams) blackberry preserves
→ For topping
08 -
1 cup (145 grams) blackberries, fresh or thawed frozen
09 -
1 tablespoon granulated sugar
10 -
2 teaspoons lemon juice
11 -
Fresh blackberries, for garnish
# Instructions:
01 -
Grease your mini cheesecake pan really well - this helps the cheesecakes release cleanly after chilling.
02 -
Pulse those graham crackers in a food processor until they're fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. Divide it among the pan cavities and press firmly into the bottoms.
03 -
Beat the softened cream cheese and sugar until smooth and creamy. Add the heavy cream, lemon juice, and blackberry preserves, then beat for a few minutes until it thickens to a frosting-like consistency.
04 -
Spoon the creamy mixture evenly into each cavity of your pan, on top of the crusts. Cover with plastic wrap and pop in the fridge until firm - at least 4 hours, but overnight works great too.
05 -
When you're ready to serve, blend the blackberries with sugar and lemon juice until you get a smooth, vibrant purple sauce.
06 -
Top each mini cheesecake with a spoonful of blackberry sauce and garnish with fresh blackberries. These little treats are now ready to impress!
# Notes:
01 -
Make sure your cream cheese is fully softened at room temperature for a smooth, lump-free cheesecake mixture.
02 -
The cheesecakes need at least 4 hours to set properly, so plan accordingly.
03 -
These can be made up to 2 days ahead and stored covered in the refrigerator.