No-Bake Mini Wild Blackberry Cheesecakes

A small blackberry cheesecake on a white plate.

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No-Bake Mini Wild Blackberry Cheesecakes

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.

Prep Time40

Chilling Time4

Total Time4 40

Course: Dessert

Cuisine: International

Servings: cheesecakes

Calories: 367kcal

Author: Daniela Apostol

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

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.
Add half of the blackberry jelly and beat again for a smooth texture.
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.

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