MINI NO-BAKE BLACKBERRY LEMON CHEESECAKES

MINI NO-BAKE BLACKBERRY LEMON CHEESECAKES — INDIVIDUAL PORTIONS OF LIGHT AND FLUFFY NO-BAKE CHEESECAKE, TOPPED OFF WITH A FRESH BLACKBERRY LEMON SAUCE.
I don’t know about you, but I love berry season! Strawberries, raspberries, blackberries–name any berry and it’s guaranteed to be one I love.

Mini No-Bake Blackberry Lemon Cheesecakes

I like to start with a graham cracker crumb base, but gingersnaps, vanilla wafers and chocolate cookies work well too. It really depends on what kind of topping you’ll be using. And the recipe for the super fluffy no-bake cheesecake filling is one you’ll use again and again!

And the blackberry lemon topping was so easy. I gently mashed some fresh blackberries then mixed that with a bit of lemon curd.

BE SURE TO SAVE THIS RECIPE FOR MINI NO-BAKE BLACKBERRY LEMON CHEESECAKES TO YOUR FAVORITE PINTEREST BOARD FOR LATER.
Mini No-Bake Blackberry Lemon Cheesecakes

HERE’S WHAT YOU’LL NEED TO MAKE MINI NO-BAKE BLACKBERRY LEMON CHEESECAKES
Graham cracker crumbs
Sugar
Butter
Cream cheese
Lemon juice
Heavy cream
Produce: blackberries, lemons, mint
Lemon curd

MINI NO-BAKE BLACKBERRY LEMON CHEESECAKES
Individual portions of light and fluffy no-bake cheesecake, topped off with a fresh blackberry lemon sauce.

INGREDIENTS
FOR THE CRUST:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons melted butter
FOR THE CHEESECAKE FILLING:
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
3/4 cup sugar, divided
2 cups heavy cream
FOR THE BLACKBERRY TOPPING:
8-10 ounces fresh blackberries
2 tablespoons lemon curd
1 teaspoon lemon zest
Fresh mint, for garnish (optional)

INSTRUCTIONS
In a medium bowl, stir together the ingredients for the crust. Place about one tablespoon of the crust mixture into the bottoms of 12 small dessert dishes or jars. Press the crumbs lightly into the bottoms of the dishes.
Prepare the filling by beating the cream cheese, lemon juice and ½ cup of the sugar with an electric mixer on high speed until fluffy. In a separate bowl, beat the heavy cream and 1/4 cup sugar on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
Spoon or pipe the cheesecake filling into the dessert dishes, filling about ¾ full. Refrigerate.
In a small bowl, gently mash the blackberries, leaving some larger pieces. Stir in the lemon curd and lemon zest. Just before serving, spoon the blackberry filling over the cheesecakes. Garnish with fresh mint, if desired.