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–+ servings
5 from 1 vote

Mini Blackberry Cheesecake

Impress your guests with my mini blackberry cheesecakes! This easy no-bake recipe features a digestive and ground almond crust for extra crunch, topped with a silky, creamy filling swirled with luscious blackberry jam. Finished with a simple blackberry coulis drizzle and flaked almonds.
Servings 12 servings
Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes

Ingredients

For the biscuit base

  • 80 g (½ cup) ground almonds
  • 100 g (¾ cup + 3 tbsp) digestive biscuits
  • 1 tbsp caster sugar
  • 80 g (¼ cup + 2 tbsp) unsalted butter, melted

For the cheesecake filling

  • 450 g (2 cups) cream cheese, at room temperature
  • 60 g (¼ cup + 3 tbsp) icing (powdered) sugar
  • 200 ml (¾ cup + 1 tbsp) double (heavy) cream
  • 1 tsp lemon juice
  • 120 g (¼ cup + 3 tbsp) blackberry jam

For the decoration

  • 3-4 tbsp blackberry jam
  • fresh blackberries
  • flaked almonds

Instructions

Make your cheesecake crust

  • 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.
  • 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.
  • 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

  • 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.
  • Add in the double (heavy) cream and lemon juice and beat again until smooth and the mixture has thickened.
  • Finally, add in the blackberry jam and mix again until well combined and smooth.
  • 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

  • When ready to serve, release the cheesecakes from the tin and place on a serving plate.
  • Loosen a little blackberry jam with a few drops of water. Drizzle this blackberry coulis over a part of each of the cheesecakes.
  • Decorate each cheesecake with some additional blackberries and a sprinkle of flaked almonds before serving. Enjoy!

Notes

  • 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.
    • Author: Andrea
    Calories: 376kcal
    Course: Dessert
    Cuisine: American, British
    Keyword: Baking the Base for Extra Crunch, Individual Summer Fruit Cheesecakes, Mini Blackberry Cheesecake Recipe, No-Bake Blackberry Cheesecakes, Nutty and Crunchy Almond Base, Using Full-Fat Cream Cheese for Setting

    Nutrition

    Calories: 376kcal