This post contains affiliate links.
Ok, so you know that I love fresh blackberries. I can’t help myself right now when I can get blackberries for $1 at the store. I saw this recipe for Blackberry Cheesecake Pots over at Barbara Bakes and just had to try it. I mean, I love blackberries paired with ice cream so why not blackberries paired with cream cheese. This is also one of those great desserts that looks so beautiful but is extremely simple to make.
You can make it for company and make them feel special with their own little glass of blackberry goodness. I did make a few minor adaptations to the original recipe. All I can say is yummy! I do think this even tastes better the second day! I did serve them in different glasses too so you can see that any style of glass is beautiful! I had glasses with stems and glasses without stems. You could also use raspberries instead of blackberries in this recipe.
- GRAHAM CRACKERS
- LIGHT CREAM CHEESE (NEUFCHATEL)
- GRANULATED SUGAR
- WHIPPING CREAM
- VANILLA EXTRACT
- FRESH BLACKBERRIES
- SWEETENED WHIPPED CREAM FOR GARNISH
- MINT LEAVES (OPTIONAL) ALSO FOR GARNISH
Blackberry Cheesecake Pots
- 4 graham crackers
- 1 T. butter, melted
- 8 oz. light cream cheese (Neufchatel)
- 1/3 cup granulated sugar
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 12 oz. fresh blackberries(reserve 4 for garnishing)
- sweetened whipped cream for garnish
- mint leaves (optional) also for garnish
- Preheat oven to 350º. Crush the graham crackers to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
- Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed.
- Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, blackberries, and mint (if desired). Refrigerate for 1 hour or until firm. Serves 4.
[…] and hair. And If you can have this in the form of a dessert nothing can beat this am sure. This Blackberry Cheesecake Pots is perfect for those who have sweet-tooth and completely drools over […]
[…] 参考于：Real Mom Kitchen […]
Ahh man, I just threw away blackberries from my Bountiful Basket. I was waiting for the “perfect” recipe to do something with them and they went bad before I got the chance to even think about it. 🙁 I will need to go buy some more now!
I made these today with fresh raspberries from our garden and they turned out delicious! We had friends over for supper and they loved them.
I have tried these with raspberries and even with coffee. Such a versatile recipe! can’t wait to try the Blackberry version:)
Do send these in for the Magic Bullet recipe contest.giveaway hosted on my blog. Your recipe could win you a Free Magic Bullet kit:)
These look DELISH and fancy!
[…] Now, if you’ll excuse me…there is one left and I need to go eat it before someone else does! Raspberry Cheesecake Pots adapted from Donna Hay as seen on Real Mom Kitchen […]
Thanks for the link to my post. Yours look gorgeous. Nice to know you can make them a day ahead.
This looks so cute, and I love that they are with my favorite berry!
Those look soo good! I have a bunch of blackberries in my fridge right now. I think I may need to make a trip to the grocery store to get the rest of the ingredients 🙂
This looks absolutely delicious and I do so like the colours. The entire dessert really stands out. Would love to try this dessert soon.
Love this, so simple and looks so good, am thinking it would go well in picnic sized plastic wine glasses.
Beautiful! These sound like such a great twist on dessert for summer.
I am sensing these in my near future! Delicious! Beautiful photos, too. 🙂
These are amazing looking. Do you strain the berries for seeds or just not worry about them? I am waiting for these prices and making a few myslef.
oh, yum! We had berries on sale for 50 cents this week — I’ll have to try it 🙂