Serve these individual servings of blackberry cheesecake to friends and family for a delightful summery dessert. Creamy and dreamy, with a delicate almond flavoured crust and a pretty drizzle to decorate. These beauties are sure to delight everyone who has one!
Simple summertime pleasures
Berries of all sorts are the love of my summertime life! Strawberries, raspberries and blueberries, and to mark the end of summer season, blackberries of course. As a family, we love going picking for various berries when they are in season. And then, when we get home with our beautiful piles of fruit pickings, we all sit and discuss the best ways to enjoy them!
For me, despite my love of baking, during the summer months I much prefer not to turn my oven on. This means a lot of no bake creations, of course. Anything from ice cream and fudge to no bake desserts such as mousse or cheesecake come out. And this blackberry cheesecake was one of the results from our family vote this year.
No bake blackberry cheesecake ingredients
- Ground almonds: I use a mix of ground almonds and biscuits in the base of this easy blackberry cheesecake. I love the additional texture and flavour the almonds bring.
- Digestive biscuits: used in the biscuit base of the mini cheesecakes.
- Caster sugar: I add a little extra sugar in the base mixture to balance the almond flavour with some sweetness too.
- Unsalted butter: melted, this helps bind the base ingredients, giving a rich, beautiful base for the no bake cheesecake.
- Cream cheese: make sure to use a full fat cream cheese when making the filling for any no bake cheesecake recipe, as this is part of what helps the filling set firmly.
- Icing sugar: for sweetness in the filling.
- Double/heavy cream: whipped up, this gives body, richness and stability to the cheesecake filling.
- Lemon juice: this addition brightens the flavour of the cheesecake, giving it a lovely light tang to offset the sweetness.
- Blackberry jam: stirred through the blackberry jam cheesecake, and drizzled over the top for lots of delicious flavour throughout!
- Blackberries: for decoration on top of the mini cheesecakes.
- Flaked almonds: optional, used as decoration for the top.
What equipment do I need to make mini blackberry cheesecake?
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do, however, provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Food processor*: a quick way to crush the biscuits for the base. If you do not have a food processor, you can place the biscuits into a sealable freezer bag and bash with a rolling pin instead.
- Loose-bottomed mini cakes tin*: I love this tin! It means I can make mini cheesecakes, cakes and pies without needing to use cupcake tins and liners. So easy to release and gives lovely straight sides for this cheesecake with blackberries.
- Mixing bowl*: to mix together the ingredients for the cheesecake base and filling.
- Electric hand mixer*: whilst you can beat the filling by hand, this useful tool makes it all a whole lot easier.
- Spatula*: for scraping the bowl down as you make the no bake cheesecake base and filling.
- Squeeze bottle*: I find it easier to decorate the top of each mini blackberry cheesecake using the squeezy bottle to drizzle the blackberry coulis on, but you could easily do it with a spoon too.
How to make blackberry cheesecake
First, make the mini cheesecake biscuit bases and cheesecake filling. Once they are assembled, leave chill and set in the fridge for a few hours. To serve, simply drizzle some of the blackberry coulis over each mini no bake cheesecake. Decorate with some fresh blackberries and some flaked almonds. Easy peasy!
Make your cheesecake crust
Step 1: First, make the base for the cheesecake. Blitz the biscuits in a food processor until they are crumbs. Alternatively pop in a sealable bag and bash with a rolling pin.
Step 2: Tip the biscuit crumbs, ground almonds and sugar into a bowl, stirring to combine. Add in the melted butter and stir again to completely combine.
Step 3: Divide the mixture evenly between the individual cake tins and press down firmly to flatten for the bases of each cheesecake. Pop the tin in the fridge whilst making the no bake cheesecake filling.
For the cheesecake filling
Step 1: Once the bases are chilling, it is time to make the no bake cheesecake filling. In a large mixing bowl, tip in the cream cheese and icing (powdered) sugar and beat to combine.
Step 2: Add in the double (heavy) cream and lemon juice and beat again until smooth and the mixture has thickened.
Step 3: Finally, add in the blackberry jam and mix again until well combined and smooth.
Step 4: Spoon or pipe the cheesecake over the chilled bases and level the tops if required. Place the tin in the fridge and allow the blackberry cheesecakes to chill and set for a few hours. I prefer to leave mine overnight.
Blackberry cheesecake topping
Step 1: When ready to serve, release the cheesecakes from the tin and place on a serving plate.
Step 2: Loosen a little blackberry jam with a few drops of water. Drizzle this blackberry coulis over a part of each of the cheesecakes.
Step 3: Decorate each cheesecake with some additional blackberries and a sprinkle of flaked almonds before serving. Enjoy!
Can I make this no bake blackberry cheesecake recipe without a special tin?
Yes of course! If you have not got a loose bottomed mini cakes tin as I have, you can use a cupcake or muffin tin to make this mini no bake blackberry cheesecake recipe too. You will need to use cupcake or muffin cases, in order to make it easier to remove the finished mini cheesecakes from the tin. Once removed, you can peel off the paper cases before placing on serving plates and decorating.
Do you need to line the tin for cheesecake?
There is no need to line the tin, whether individual servings or one larger one, when making this blackberry cheesecake. However, lining the base of the tin does make for much easier releasing for the base. With this in mind, I will often line the tins for ease. However, there is absolutely no need to do it.
Why is my mini blackberry cheesecake runny?
There are a couple of things that could have gone wrong here. First, the cream cheese may have been overmixed. If this was the case, the cream cheese would have looked like it split before you mixed it with the whipped cream.
The other alternative is that the mixture was not sufficiently beaten when the double (heavy) cream was added. This means when it was beaten together with the cream cheese mixture, it was not firm enough to allow it to set.
Remember, you are looking for the cream cheese to be smooth, and when adding in ingredients for them to be well combined and thickening evenly.
Can you use other fruit to make this blackberry cheesecake
Absolutely! Make this cheesecake with any jam you like, and decorate the tops to suit your flavours depending on the jam used.
Does no bake cheesecake have eggs?
There are no eggs in this no bake cheesecake recipe. If there were eggs in the cheesecake, you would need to bake it to allow the filling to set.
How long does this cheesecake take to set?
Thanks to their smaller size, these mini no bake cheesecakes should set quicker than their full sized cousins. However, I would still recommend leaving them to set for at least four hours before you dig in. The ideal would be overnight, but I do understand that waiting is tough!
How long does no bake cheesecake last?
These mini cheesecake with blackberries can be made a day or two before serving and will keep well in the fridge for up to two days before being enjoyed.
How to store cheesecake
These cheesecakes can be stored for a few days in the fridge, or for a little longer if frozen. Read on to find out more!
Should this blackberry cheesecake be refrigerated?
Yes, it should be kept in the fridge due to the cream cheese and double cream used in making the cheesecake.
Can no bake cheesecake be frozen?
Yes, it can! To freeze these mini cheesecakes, make and chill as directed to the end of the cheesecake instructions. Once they have set overnight, carefully remove them from the tin and place the mini cheesecakes in one layer in a freezer safe container. Seal the container securely and place in the freezer for up to three months. When you want to enjoy these cheesecakes again, simply thaw them in the fridge for at least 24 hours before serving.
Remember if you are freezing this recipe, not to freeze the topping and decoration on the cheesecake. Instead, prepare this for when you wish to serve the thawed mini cheesecakes and spoon over the top just before serving.
Additional tips for this blackberry cheesecake recipe
- Press the biscuit base really firmly into the bottom of the pan to give a solid base for the filling. I use the end of my rolling pin to give me a flat surface to work with, but a small glass or even clean fingers work just as well.
- The base can be baked if desired. Baking the crusts makes them firmer and less crumbly, so it totally depends on the texture you prefer. If baking, once pressed into the tin, bake them for 5-7 minutes at 180C/350F. Please make sure the bases and tin are fully cool before topping with the cheesecake filling, or you will end up with a melted cheesecake puddle!
- The cream cheese should be at room temperature before mixing. Using the ingredient at room temperature will ensure the cheesecake filling is smooth and lump free.
- Keep the double (heavy) cream cool until ready to use it. Cool cream whips up much more easily, and in this recipe takes just a minute or so to whip up and thicken.
- I like to stir the blackberry jam before adding it to the cheesecake mixture. This is to help it spread more evenly throughout the cheesecake filling.
- Drizzling the loosened blackberry jam over part of the cheesecake, as I have done, is simply my preference with how to decorate them. If you wish, you can simply place a spoonful of jam on top of each cheesecake with the fruit and flaked almonds before serving.
If you have any other questions about this recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for blackberry cheesecake, please do consider leaving me a rating and review below. I would so appreciate your feedback to help me grow my website and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Go on, you know you want to!
More recipes from my blog for you to enjoy
Do check out these other yummy recipes on my blog too:
Mini no bake strawberry cheesecakes: These cheesecakes have a crunchy biscuit base, smooth creamy vanilla cheesecake filling and homemade strawberry topping. A showstopping dessert, these are the perfect end to a meal with friends, and are sure to delight!
Mini key lime pies (eggless): Irresistible individual buttery biscuit bases topped with a luscious creamy tangy and sweet key lime filling. Pipe with some softly whipped cream and a little lime zest and you have a perfect single serve dessert!
Chocolate strawberry cheesecakes: These have a deep cookies and cream crust, a silky smooth chocolate cheesecake filling and a hidden strawberry middle. I like to make them as mini no bake chocolate cheesecakes, but this could easily be made as one larger no bake chocolate cheesecake too!
And that’s it from me for today! Thanks for joining me today, friends, and enjoy! x
Recommended equipment I used *
|Digital kitchen scales||Measuring spoons|
|Food processor||Loose-bottomed mini cakes tin|
|Mixing bowl||Electric hand mixer|