INDIVIDUAL BERRY NO BAKE CHEESECAKES
Source Images Link : Here
Prep Time : 10 Mins
Cook Time : 5 Mins
Total Time : 15 Mins
Course: Dessert
Cuisine: American, British
Servings: 6 Jars
Calories: 759 kcal
Author: Nicky Corbishley
INGREDIENTS
Biscuit base:
- 210 g digestives (or 7.5oz /14 whole graham crackers) - the gluten-free variety work great too
- 4 tbsp unsalted butter melted
- 3 tbsp light brown sugar
- pinch of salt
Berry layer:
- 175 g (1 cup) fresh blueberries
- 225 g (1 ½ cups) fresh blackberries
- juice of half a lemon
- 2 tbsp cold water
- 100 g (1/2 cup) caster (or fine granulated) sugar
- 1 tbsp cornflour (cornstarch) mixed with 2 tablespoons cold water
Cheesecake layer:
- 180 ml (¾ cup) double (heavy) cream
- 2 x 225g (2x 8 oz) packs Philidelphia cream cheese
- 1 tsp vanilla extract
- 85 g (¾ cup) confectioner’s sugar
- Zest of one lemon
INSTRUCTIONS
- Place the biscuits graham crackers into a large bag or bowl and crush into crumbs using the end of a rolling pin. Add the melted butter, brown sugar and salt and mix until the crumbs absorb the butter.
- Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).
- Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.
- Pour the cream into a large bowl and whisk with an electric whisk until thick. Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.
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