This post may contain affiliate links. Read our disclosure policy.
When it’s 110°F or hotter here in Phoenix, the last thing I want to do is turn on the oven.
Sometimes I make that sacrifice in order to continue testing new recipes to share with you. It’s a small price to pay to wake up to my dream job every day!
That’s why I love thinking up new no bake recipes once the temperatures start to soar.
I knew I wanted to create a no bake recipe incorporating berries of some kind, and I’m absolutely pleased with how delicious and beautiful these No Bake Mini Blackberry Cheesecakes turned out to be.
I’m a weirdo and would much rather eat berries raw and fresh than bake with them, so this recipe worked out perfectly to preserve the sweet and tart freshness of the blackberries.
To keep things really simple, I use blackberry jam in the cheesecake itself, then make a simple puree of fresh (or you could use defrosted frozen) blackberries to dollop on top. I find that adding fresh fruit to a no bake cheesecake “batter” makes it way too watery to set properly.
I particularly love mini cheesecakes because they’re so much quicker and simpler to make and transport than full sized cheesecakes. Plus it gives the illusion of moderation, that is until you realize you’ve actually eaten 4 mini cheesecakes…
For perfectly adorable mini cheesecakes, get yourself a mini cheesecake pan. I use mine all of the time. The bottoms are removeable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact.
If you don’t have a mini cheesecake pan, you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them. Or, another super cute idea, is to use mini mason jars to assemble and serve this recipe in. You might end up with less than 12 cheesecakes but they’d be perfect for a dinner party or BBQ.
These No Bake Mini Blackberry Cheesecakes are bound to be crowd pleasers, so if you make it be sure to snap a picture and share it on Instagram, tagging #handletheheat, before every last one vanishes.
Also, if you’re feeling cheesecake inspired, I’ve got a full guide on how to make perfect traditional cheesecakes. No cracks, no lumps, nothing but perfection:
For the crust:
- 1 sleeve (9 crackers, 140 grams) graham crackers
- 4 tablespoons (57 grams) unsalted butter, melted
For the cheesecake:
- 12 ounces (340 grams) cream cheese, at 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
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- Blackberries, for garnish
For the crust:
- Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in 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:
- In the bowl of an electric mixer, 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 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.
- 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 the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a more fresh blackberries. Serve.
Photos by Constance Higley.