0:10

To Prep

6

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Upside-down mini blackberry cheesecakes

Ingredients
    • Method
    • Notes
    1. Step 1

      Place blackberries in a bowl with 2 tablespoons sugar. Toss mixture gently to combine.

    2. Step 2

      Meanwhile, using a food processor, pulse the biscuits until roughly chopped (leave some pieces a little larger to add extra crunch).

    3. Step 3

      Finely grate lemon, then juice. Using an electric mixer, beat cream cheese until smooth. Add lemon rind and juice. Beat for 30 seconds or until smooth. Add remaining sugar and 1/2 the cream, beating until just combined.

    4. Step 4

      Whip remaining cream to soft peaks. Place 1/2 the blackberry mixture in the base of 6 x 1-cup-capacity glasses. Dollop with 1/2 the cream cheese mixture. Repeat layers. Sprinkle with biscuit crumbs. Serve cheesecakes topped with whipped cream.

    • Fresh or frozen raspberries or blueberries can be used instead of blackberries, or try frozen mixed berries. Adjust the sugar to taste.
    • You could use almond biscotti in place of the butternut cookies.
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