No-Bake Ombre Blackberry Cheesecakes Recipe

Ingredients

1 cup graham cracker crumbs
1 cup blackberries (fresh, plus more for garnish)
1 cup heavy whipping cream
1/2 cup granulated sugar (divided)

1/2 teaspoon vanilla extract
8 ounce cream cheese (softened)
Sprigs of mint, for garnish

Nutritional

Serving Size: 1 (184.2 g)
Calories 473.5
Total Fat - 33.6 g
Saturated Fat - 18.8 g
Cholesterol - 122 mg
Sodium - 641.4 mg
Total Carbohydrate - 34.4 g
Dietary Fiber - 0.9 g
Sugars - 30.6 g
Protein - 10.6 g
Calcium - 80 mg
Iron - 0.7 mg
Vitamin C - 3.8 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.