Non Bake Mini Blackberry Cheesecake

Adorable Non Bake Mini Blackberry Cheesecake are ultra fresh with the perfect balance of sweetness and tartness, vibrant and simple to make with no oven require!

I love mini cheesecakes because they are so much quicker and simpler to make & easy to transport  than a full sized cheesecakes. For perfect adorable mini cheesecakes, get yourself a mini cheesecake pan, I use mine all of the time. The bottom are removable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact.

Ingredients:

For the crust:

• 180g digestive biscuits
• 60g butter, melted

For the cheesecake:

• 340g cream cheese, at room temperature
• 180g double cream
• 1 tsp lemon juice
• 80g blackberry preserves

For the topping:

• 150g blackberries
• 1½ tsp granulated sugar
• 2 tsp lemon juice
• blackberries for garnish

Method:

For the crust : Thoroughly grease a mini cheesecake pan. Place digestive biscuits in the food processor and pulse until finely ground. Add n the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). 

Set aside. 

For the cheesecake: Beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lemon juice and preserves and continue beating for 2-3 minutes, until well combined and thickened, with a texture similar to frosting. 

Divide the mixture among each cavity and cover with plastic wrap. Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

For the topping: Combine the berries, sugar and lemon juice in a bowl  of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the puree.

Garnish with more fresh blackberries. Serve.