Try these rich, creamy, no-bake cheesecake cups accented with a sweet-tart blackberry sauce.
Total Time: 30 minutes
1/2 cup heavy cream, cold
1/2 pound cream cheese, room temperature
2 Tbsp sugar
1 Tbsp honey
1 tsp. vanilla extract
12 ounces blackberries, washed
2 Tbsp sugar
4 Tbsp water
1/2 lemon, juiced
In a chilled mixing bowl, beat the heavy cream until medium peaks are formed. In a separate bowl, beat the cream cheese, sugar, honey, and vanilla until smooth and creamy. Fold the whipped cream into the cream cheese mixture and set aside.
In a medium saucepan, combine the blackberries (reserve a few for garnish!), sugar, water, and lemon juice and bring to a boil. Reduce the heat to simmer and cook the berries for 8 to 10 minutes, stirring frequently, until the berries are broken down and the mixture has become syrupy. Remove from heat and allow to cool slightly.
To assemble the cheesecake cups, place a spoonful of blackberry sauce in the bottom of 6 individual ramekins, tumblers or small dishes and spoon a large scoop of the cheesecake mixture on top of the sauce. Finish by pouring the remaining blackberry sauce over the top of each serving and top with fresh berries. Serve immediately or refrigerate before serving.
Shortbread cookie crumbles or sliced toasted almonds make a nice, crunchy garnish and add texture to this creamy dessert. If you’re making these ahead, refrigerate for up to 3 hours before serving.
378 calories, 31 g fat, 34 mg cholesterol, 261 mg sodium, 102 g carbohydrate, 3 g fiber, 6 g protein