No Bake Mini- Blackberry Cheesecake.

Prep time: 30 mins Chill time: Overnight Total time: 30 mins & overnight to chill

Ingredients

Crust

2 cups cookie crumbs

1/2 cup melted butter

pinch of salt

Blackberry preservative

1 cup blackberries

2 tablespoons sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Cheesecake Filling

1/2 cup heavy cream, cold

12 ounces ceream cheese, room temperature

1/2 cup powdered sugar

1/4 cup buttermilk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon lemon juice

Equipment

Measuring cups and spoons

2 medium bowls

Small bowl

Mini-food processor

Small heat proof sauce pan

Potato masher

Spatula

2 four- inch round cake pans

How To

Crust

Make the crust. In a mini food processor puree the cookie crumbs so they’re smooth.

In a medium bowl, using a spatula or by hand, mix the melted butter and cookie crumbs until very well combined.

Split the cookie crumbs between the two cake pans. Press down on them with your hand or a cup until the they’re firmly set.

Chill in the fridge for 30 minutes.

Make the blackberry preservatives.

Blackberry Preservatives

In a small heatproof sauce pan, add all the ingredients. Gently mash the blackberries using a potato masher. Place the sauce pan over low-medium heat, regularly stirring the mixture for about 8-10 minutes. The mixture will thicken. Remove from the stove top and set aside.

Make the cheesecake filling.

Cheesecake Filling

In a small bowl, beat the heavy cream until stiff peaks form. Set aside.

In a medium bowl, beat the cream cheese and powdered sugar until well combined. Add the remaining ingredients except the heavy cream. Beat them in just until well combined.

Using a spatula, fold in the heavy cream and mix until well combined.

Remove the chilled crusts from the fridge.

Pour the cheesecake filling equally between the two cake pans.

Using a spoon, place dollops of the blackberry preservatives on top of the cheesecake filling. Using the end of the spoon or a knife, swirl the preservatives around.

Chill overnight in the fridge.

Top with blackberries when ready to serve.