No Bake Mini Blackberry Cheesecakes

Ingredients

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 4 tablespoons (57 grams) unsalted butter, (melted)
• 12 ounces (340 grams) cream cheese, (completely softened to room temperature*)
• 1/2 cup (100 grams) granulated sugar
• 3/4 cup (180 grams) heavy cream
• 1 teaspoon lemon juice
• 1/4 cup (80 grams) blackberry preserves
• 1 cup (145 grams) blackberries, (fresh or thawed frozen)
• 1 tablespoon granulated sugar
• 2 teaspoons lemon juice
• Fresh blackberries, (for garnish)

Steps

1. 1

   Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add 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 tart tamper are perfect for this). Set aside.

2. 2

   In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add the cream, lemon juice, and blackberry preserves, and continue beating for 2 to 3 minutes, until well combined and thickened, with a texture similar to frosting. Divide the mixture among each cavity and cover with plastic wrap.

3. 3

   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.

4. 4

   Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish each mini cheesecake with fresh blackberries. Serve.