July 16, 2017
Desserts, Cakes, Dairy,
Cheese, Fruit, Blackberry, North American, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Brunch, Entertaining, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Electric Mixer, Refrigerator, Vegetarian, Make it from scratch, Cheesecake, Cream Cheese, Heavy Cream, Kosher Dairy more
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"Wow friends and family with how good these mini cheesecakes look and taste. No need to heat up the oven or wait a long time for these cheesecakes. Simply assemble and enjoy! From our local grocery store flyer."
Evenly distribute the graham cracker crumbs between 4 glass or clear plastic serving cups, and set aside. Puree 1 cup blackberries in a food processor and set aside.
In a stand mixer with the whisk attachment or using a hand mixer, beat the heavy cream, 1/4 cup sugar and vanilla extract until stiff peaks form, about 2 minutes. Set the whipped cream aside in a clean bowl. Clean the mixer, and beat the cream cheese and remaining 1/4 cup sugar with the paddle attachment (or with a hand mixer) until totally smooth, about 3-4 minutes.
Reserve 1/4 cup of the prepared whipped cream. Add the rest to the cream cheese mixture, then mix on low speed for an additional 1-2 minutes until totally incorporated. Divide this mixture evenly between 2 bowls. Add a scant tablespoon of the berry puree to 1 bowl, and 2-3 tablespoons to the other. Mix each bowl well to make 2 shades of purple cheesecake filling.
To assemble, spoon or pipe the light purple cheesecake mixture evenly over the graham cracker layer. repeat with the darker purple mixture, and finish with the remaining berry puree. Use the reserved whipped cream to top each cheesecake, and garnish with fresh blackberries and sprigs of mint. Refrigerate any leftovers.
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