No Bake Mini Blackberry Cheesecakes

Yield: 12 mini cheesecakes

Prep Time: 30 minutes

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for spring or summer.

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for spring or summer.

Tessa's Recipe Rundown...

Taste: Ultra fresh with the perfect balance of sweetness and tartness.
Texture: The crust is crunchy and buttery, while the cheesecake filling is super creamy, luscious, and rich.
Ease: Ridiculously easy. The hardest part is waiting for them to chill and set before eating!
Pros: Perfect spring or summer dessert. Fast, easy to transport, and requires no oven use.
Cons: I’ve noticed if you don’t use high quality bricks of cream cheese, you end up with extra moisture which makes it harder for these cheesecakes to set firmly.
Would I make this again? Absolutely!

  • Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.
  • Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.
  • These NO BAKE mini blackberry cheesecakes are so cute and easy to transport! Perfect for a summer get together.
  • No Bake Mini Blackberry Cheesecakes 13
  • Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.
  • Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.
  • These NO BAKE mini blackberry cheesecakes are so cute and easy to transport! Perfect for a summer get together.
  • No Bake Mini Blackberry Cheesecakes 13

Photos by Constance Higley.

When it’s 110°F or hotter here in Phoenix, the last thing I want to do is turn on the oven.

Sometimes I make that sacrifice in order to continue testing new recipes to share with you. It’s a small price to pay to wake up to my dream job every day!

That’s why I love thinking up new no bake recipes once the temperatures start to soar.

I knew I wanted to create a no bake recipe incorporating berries of some kind, and I’m absolutely pleased with how delicious and beautiful these No Bake Mini Blackberry Cheesecakes turned out to be.

I’m a weirdo and would much rather eat berries raw and fresh than bake with them, so this recipe worked out perfectly to preserve the sweet and tart freshness of the blackberries.

To keep things really simple, I use blackberry jam in the cheesecake itself, then make a simple puree of fresh (or you could use defrosted frozen) blackberries to dollop on top. I find that adding fresh fruit to a no bake cheesecake “batter” makes it way too watery to set properly.

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.

I particularly love mini cheesecakes because they’re so much quicker and simpler to make and transport than full sized cheesecakes. Plus it gives the illusion of moderation, that is until you realize you’ve actually eaten 4 mini cheesecakes…

Adorable No Bake Mini Blackberry Cheesecakes are ultra fresh, vibrant, and simple to make with no oven or stove required! Perfect for spring or summer.

For perfectly adorable mini cheesecakes, get yourself a mini cheesecake pan. I use mine all of the time. The bottoms are removeable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact.

If you don’t have a mini cheesecake pan, you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them. Or, another super cute idea, is to use mini mason jars to assemble and serve this recipe in. You might end up with less than 12 cheesecakes but they’d be perfect for a dinner party or BBQ.

These No Bake Mini Blackberry Cheesecakes are bound to be crowd pleasers, so if you make it be sure to snap a picture and share it on Instagram, tagging #handletheheat, before every last one vanishes.

Use high quality bricks of cream cheese. Lower quality brands tend to leech too much moisture. Don’t use cream cheese meant for spreading on bagels!

Also, if you’re feeling cheesecake inspired, I’ve got a full guide on how to make perfect traditional cheesecakes. No cracks, no lumps, nothing but perfection:

How to make
No Bake Mini Blackberry Cheesecakes

Recipe By Tessa Arias, Handle the Heat
Yield: 12 mini cheesecakes
Prep Time: 30 minutes

Ingredients

For the crust:

  • 1 sleeve (9 crackers, 140 grams) graham crackers
  • 4 tablespoons (57 grams) unsalted butter, melted
  • For the cheesecake:

  • 12 ounces (340 grams) cream cheese, at room temperature*
  • 1/2 cup (100 grams) granulated sugar
  • 3/4 cup (180 grams) heavy cream
  • 1 teaspoon lemon juice
  • 1/4 cup (80 grams) blackberry preserves
  • For topping:

  • 1 cup (145 grams) blackberries
  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon juice
  • Blackberries, for garnish
  • Directions

    For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the cream, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened, with a texture similar to frosting. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight. The cheesecake can be stored in the fridge in an airtight container for up to 2 days.

    For the topping:

    Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a more fresh blackberries. Serve.

    About Tessa...

    Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

    Find Tessa on  

    9 Responses to “No Bake Mini Blackberry Cheesecakes”

    1. #
      Tami G — June 2, 2017 at 7:23 am

      These looks amazing! I have been wanting a mini cheesecake pan for a while…love making cheesecakes. So, I took the plunge and ordered one so I can make these lovely minis. Love your blog and recipes. Keep them coming!

      • #
        Tessa — June 2, 2017 at 9:26 am

        Yay!!! I think you’ll love it.

    2. #
      Lady T — June 2, 2017 at 8:52 am

      Tessa I SWEAR I had just been wondernig where you’ve been and was gonna jump on your site – now I know!!!! Awesome that you got to go to Australia!

      xoxoxo

      • #
        Tessa — June 2, 2017 at 9:25 am

        Haha! It was so much fun, but glad to be back and have so many new recipes that will be publishing in the coming weeks 🙂

    3. #
      Judy W. — June 2, 2017 at 9:08 am

      I love reading your blog. So many great tips and recipes. I have found that when I make mini cheesecakes, I use 4 oz. jelly jars because I can freeze them right in the jar and also they are so easy to transport if going to a potluck function. The lids to the jelly jars also protect the cheesecakes when transporting them.

    4. #
      Gurpreet — June 5, 2017 at 3:46 pm

      Hi Tessa,

      I am planning to make this over the weekend for my daughters first bday. But I don’t have mini cheese cake pan.
      1. Can I make in normal fudge pan and then slice it in pieces? (Might take longer chilling time)
      2. Its winters here in NZ, wont get fresh berries. Can I use frozen?

      Thanks

    5. #
      Carolina Bonilla — June 6, 2017 at 9:39 pm

      Hey Tessa, so how firm were these things supposed to get? I made them and they are currently sitting in the fridge right now after a little over 4 hours and they don’t feel any more firm than when I put them in fridge to begin with. (They feel like that thick frosting you buy at the store) Just wondering if that’s how it’s supposed to be or if I did something wrong.

      • #
        Tessa — June 7, 2017 at 5:14 pm

        I find in some fridges they don’t get cold enough to firm up as quickly. Try to chill them overnight and see if they firm up more! However, I will say these definitely aren’t quite as firm as baked cheesecakes but you should be able to move them without anything falling apart.

    6. #
      Deb Plapp — June 9, 2017 at 9:25 pm

      I made the No Bake Mini Blackberry Cheesecake, and people were really enjoying them. I ended up using paper muffin-type liners (?). I got them at Home Goods. Really cute, much stronger than regular cupcake liners. I also made a batch of raspberry cheesecakes. I didn’t try the blackberry, but the raspberry was very good. I’d like to send you a photo, so I’ll try to figure it out. Thanks, I love your recipes.

    Leave a Comment

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