Mini No Bake Blackberry Cheesecake

Preparation

For the Blackberry Filling and Topping

Step 1
Place the frozen blackberries (½ cup/75g) in a saucepan and warm over low heat until softened, about 5 minutes. Add the granulated sugar (2 ½ teaspoons) and mix until combined. Use a fork to smoosh the berries a bit.

Step 2
Dissolve the cornstarch (1 teaspoon) in the water (1 teaspoon), then add it and the vanilla (½ teaspoon) to the blackberries. Bring to a low boil and cook for 5-8 minutes until the mixture has thickened. Remove from the heat and allow to cool completely (can be prepared up to one day ahead, store covered in the refrigerator).

For the Graham Cracker Crust

Step 1
Line one standard 12-count muffin pan with liners. Make sure you have room in your refrigerator or freezer for the pan.

Step 2
Use a food processor to pulse the graham crackers (1 cup/8 graham cracker sheets/120g) into fine crumbs. (Alternatively, you can place the crackers in a zip lock bag and crush them with a rolling pin).

Step 3
Add the granulated sugar (3 tablespoons/36g) and melted butter (5 tablespoons/70g) and pulse until combined. Mixture will have the consistency of wet sand.

Step 4
Spoon 1 ½ tablespoons of the crust mixture into each muffin liner and use the flat bottom of a shot glass or clean fingers to pack it down tightly.

Step 5
Freeze or refrigerate while you prepare the blackberry cheesecake filling.

For the Blackberry Cheesecake

Step 1
Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (¾ cup/180mL) on medium-high until stiff peaks form, about 3-4 minutes. Set aside.

Step 2
Using a handheld or stand mixer fitted with a paddle attachment, beat the full-fat cream cheese (8 ounces/226g) and granulated sugar (½ cup/100g) together on medium-high speed in a large bowl until the mixture is smooth, about 2-3 minutes.

Step 3
Add the full-fat sour cream (¼ cup/60g) and beat until fully combined, about 1 minute. Scrape up and down the sides of the bowl, then add 2 tablespoons of the prepared blackberry topping and a pinch of salt and beat on low until fully combined.

Step 4
Fold in the whipped cream to the cream cheese mixture with a spatula until combined. This takes several turns with the spatula. Work gently as you don’t want to deflate all the air out of the whipped cream.

Step 5
Use a spoon or piping bag to transfer the filling to the crusts. A piping bag is preferred because it’s easier and less messy for distributing. Fit a large piping bag with a round tip or an open star and place the filling in the bag and pipe the filling into each crust. You can also use a zip top bag and snip a corner off.

Step 6
Refrigerate the mini cheesecakes in the pan until set, about 3 hours. If refrigerating for longer than 3 hours, cover the cheesecakes with plastic wrap.

To Serve: Remove the mini cheesecakes from the refrigerator and place them on a serving platter or plates. Dollop a spoonful of blackberry topping on top of each cheesecake and garnish with a fresh blackberry.

NOTES:

• Use heavy cream or heavy whipping cream with 36% fat for the correct texture.
• Full-fat cream cheese and sour cream are recommended.
• Cover and store any leftover cheesecakes in the refrigerator for up to 5 days.