No-Bake Mini Wild Blackberry Cheesecakes, a delicious late-summer / early autumn dessert that is bursting with delicious flavours. The cheesecakes are made with a buttery malted milk biscuit layer, a silky mascarpone, cream cheese and blackberry filling and a glossy jelly blackberry topping. Wonderfully elegant, these mini cheesecakes are perfect for special occasions, family gatherings or late summer parties.
Another wild blackberry recipe this week after my wild blackberry muffins which went down a treat with us all. And it's safe to say a lot more recipes will follow soon, the blackberry season has just started over here in the Isle of Man!
Individual cheesecakes are not just easy to make, but they also look elegant and perfect for special occasions. No need to worry anymore about slicing the cheesecake, whether the slices will have the same thickness, and so on.
All you need is a muffin tin and muffins cases, be it paper or silicone, and job done. And they set really nicely, and a lot quicker too, given their size. If you like mini cheesecakes, I also have mini strawberry cheesecakes and mini lemon curd cheesecakes.
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- wild blackberries - they are usually a lot smaller than shop-bought blackberries, so if you don't use foraged ones, you will have to weigh them well, as you'll probably need less blackberries to match the same weight
- granulated sugar - I used it to make the blackberry jelly, but you can also use caster sugar
- icing sugar / confectioner's sugar - I used it to make the blackberry filling, it helps achieve a much smoother, silkier texture
- lemon juice - added to the jam, it helps balance out the sweetness of the sugar and adds a nice sharp touch
- malted milk biscuits - traditionally digestive biscuits are used in cheesecakes, but any plain biscuits can be used too; I particularly like the malted milk biscuits because they have a very nice crumbly, shortbread-like texture and just the right amount of sweetness
- melted butter - mixed with the crumbled biscuits for a nice base
- mascarpone and cream cheese - a rich and creamy combo for the filling, you can use one or another too, but I really love the mix
Step-by-step photos and instructions
- to make the blackberry jam/jelly, rise the blackberries with cold water, pat dry and add them to a pan together with the granulated sugar and lemon juice
- mix well, and leave them to cook on a medium heat until all the liquid released is reduced to a runny jam consistency
- pass the jam through a sieve to remove all the pits
- allow the jelly to cool down completely
- to make the cheesecake base, add the biscuits to a kitchen aid and blitz until you have a breadcrumb-like texture
- add the melted butter and mix to combine
- divide the mixture between 12 muffin holes lined with muffin paper cases
- press down well and refrigerate them
- for the blackberry cream, add the mascarpone and cream cheese to a large mixing bowl and use a hand mixer to beat them well
- add half of the blackberry jelly and beat again for a smooth, silky texture
- divide the cream between the 12 cheesecake bases, and top with the remaining blackberry jelly
- refrigerate for at least 4 hours, ideally overnight
Expert tips
Use full-fat cream cheese and mascarpone, you get a richer, more flavourful filling that sets beautifully when refrigerated. Low fat/zero fat versions have a higher water content that will not set as well.
Wild blackberries contain a lot of small seeds that aren't very pleasant in a cheesecake, I highly recommend straining them to get a nice jelly/smooth jam texture.
Cool the blackberry jelly completely, if added hot to the cream, it will melt it and the cream will never set well.
Allow plenty of refrigerating time for the mini cheesecakes to set completely. Once set, you can peel the muffin paper case really well with no issues at all.
Other wild blackberry recipes
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
No-Bake Mini Wild Blackberry Cheesecakes
Ingredients
- 250 g mascarpone (8 oz)
- 250 g full-fat cream cheese (8 oz)
- 150 g malted milk bicuits (5 oz - you can also use digestive biscuits or graham crackers)
- 75 g melted butter (5 tbsp)
- 600 g wild blackberries (1.5 lb)
- 200 g granulated sugar (1 cup)
- 50 g icing sugar (2 oz, confectioners' sugar)
- 1 tablespoon lemon juice
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- To make the blackberry jelly, rinse the blackberries with cold water, gently pat dry with kitchen paper and add them to a pan together with the granulated sugar and lemon juice.
- Mix well, then leave them to simmer on a medium heat until they release their liquid and is reduced to a runny jammy texture.
- Pass the jam through a sieve to remove all the seeds, then allow the jelly to cool down completely.
- To make the biscuit base, add the biscuits to a food processor and blitz to a breadcrumb consistency.
- Alternatively, add the biscuits to a ziplock bag, and use a rolling pin to bash them well until you get the right texture.
- Add the melted butter and mix well.
- Divide the mixture between 12 muffin holes lined with muffin cases.
- Use a spoon to press down well for a firm base.
- Refrigerate it until ready to use again.
- To make the filling, add the cream cheese and mascarpone to a large mixing bowl and use a hand mixer to beat them well.
- Sift the icing sugar and add it to the cream mixture, and beat again.
- Add half of the blackberry jelly and use a silicone spatula to gently fold it in.
- Divide the filling between the biscuit bases, then top each of them with the remaining blackberry jelly.
- Refrigerate the cheesecakes for at least 4 hours, ideally overnight.
Video
Notes
- Use full-fat cream cheese and mascarpone, you get a richer, more flavourful filling that sets beautifully when refrigerated. Low fat/zero fat versions have a higher water content that will not set as well.
- Wild blackberries contain a lot of small seeds that aren't very pleasant in a cheesecake, I highly recommend straining them to get a nice jelly/smooth jam texture.
- Cool the blackberry jelly completely, if added hot to the cream, it will melt it and the cream will never set well.
- Allow plenty of refrigerating time for the mini cheesecakes to set completely. Once set, you can peel the muffin paper case really well with no issues at all.
Nutrition
SUMMARIZE & SAVE THIS CONTENT ON
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Leave a Reply