Description
These creamy no bake mini blackberry cheesecakes are a quick, easy, and refreshing summer dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and fresh macerated blackberries on top.
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450 g) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1 cup heavy cream, cold
- 1 cup fresh blackberries
- 2 tablespoons granulated sugar
- Fresh mint leaves for garnish (optional)
Instructions
- Crush graham crackers into fine crumbs using a food processor or rolling pin in a sealed plastic bag.
- Mix graham cracker crumbs with melted butter and 2 tablespoons granulated sugar until mixture resembles wet sand.
- Spoon about 1 tablespoon of crust mixture into each cavity of a mini muffin tin or silicone molds and press firmly to compact.
- Chill the crust in the refrigerator for 15 minutes.
- In a large bowl, beat softened cream cheese with powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Spoon or pipe the filling over the chilled crusts, filling each cavity almost to the top and smooth the surface.
- Toss blackberries with 2 tablespoons granulated sugar and let sit to macerate while cheesecakes chill.
- Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Just before serving, spoon the macerated blackberries over each mini cheesecake and garnish with fresh mint leaves if desired.
Notes
Soften cream cheese at room temperature for at least 30 minutes before mixing to avoid lumps. Fold whipped cream gently to keep filling airy. Press crust firmly but not too hard. Chill cheesecakes overnight for best texture. Macerate blackberries with sugar to create a glossy syrup. For gluten-free, substitute crust with almond flour or gluten-free graham crackers. For dairy-free, use coconut-based cream cheese and cream alternatives.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (a
- Calories: 190
- Fat: 14
- Carbohydrates: 12
- Protein: 3
Keywords: no bake cheesecake, mini cheesecakes, blackberry dessert, summer dessert, easy cheesecake, no bake dessert