Blackberry Cheesecake Bites
These Blackberry Cheesecake Bites are made with fresh berries and cream cheese with a shortbread cookie crust. It’s easy to fall in love with this recipe!
Blackberries are rich in vitamins C and K and fiber. So, if you eat them the way God made ’em – fresh and without any added sugar, they’re wonderfully healthy. That’s great and they are sure delicious that way, to be sure. Today let’s just get real about it.
Sometimes, we like to load them up with sugar and make desserts everyone loves. Blackberry Pie Crumble Bars and Blackberry Hand Pies are good examples. They taste like Heaven, but I’m not going to tell you to skip the broccoli and eat them instead. If only!
When I see blackberries in anything, I don’t have to be convinced to try it. Maybe it comes from being a little girl who loved to eat more than she picked.
This recipe, made with a pint of fresh blackberries, is no different. Lucious and smooth, mixed with cream cheese on a crust of shortbread cookies, the berries are a perfect addition to our cheesecake.
A blackberry cheesecake made in a muffin tin?
Oh yes. No worries that you don’t have a springform pan or the patience to do what needs to be done to keep a cheesecake from cracking. It’s dead simple to make it this way.
The muffin tin makes perfect size portions, although I will warn those of you that aren’t big fans of super sweet, super-rich desserts. A whole muffin-sized serving might be a little too rich for one sitting. Cut it in half and share with a friend, or save it for later.
People who love purple will love this!
You will notice you use gel food coloring in the directions. This type of coloring adds a little something extra special the presentation. If someone you know loves purple more than any other color, what a great birthday cake replacement this would make!
Blackberry Cheesecake Bites
- COOKS TOOLS NEEDED:
- Blender or Food Processor
- Electric stand mixer
- 6 count jumbo muffin tin
- Parchment paper
- Thin metal icing/frosting spatula
HERE'S WHAT YOU NEED:
FOR THE CRUST:
- 1 package of Shortbread cookies 10 - 12 ounces
- 1 Tablespoon of sugar
- 1/3 cup of butter - melted
FOR THE CHEESECAKE
- 5 - 8 ounce packages of cream cheese - softened
- 1/2 cup of heavy cream
- 1 Tablespoon of Vanilla
- 2 Tablespoons of granulated sugar
- 2 cups of powdered sugar
- 1 pint of Blackberries - washed
- Purple gel food coloring
HERE'S WHAT YOU DO:
- Place the Shortbread cookies in the blender, and blend them until they're fine crumbs. Pour the Shortbread crumbs into a bowl, and add 1 Tablespoon of sugar, and stir. Add the melted butter, and stir well, coating all the shortbread crumbs in the butter.
- Place parchment paper in the bottom of each muffin space in the muffin tin, leaving strips that come up the sides of the muffin space (see photos). Place 2 Tablespoons of crust in the bottom of each muffin space, on top of the parchment paper, and press evenly into the muffin tin with fingers. Place the muffin tin into the freezer.
- In the mixing bowl of a stand mixer, place the softened cream cheese, and blend until smooth. Scrape down the sides of the mixing bowl, and blend again. Add the heavy cream, and blend. Scrape the bowl again, and blend until smooth. Add the vanilla, and granulated sugar, and blend. Add the 2 cups of powdered sugar a little at a time, blending between additions, until all the powdered sugar has been added. Scrape down the sides of the bowl again, and blend one more time on high speed to make sure the cheesecake mixture is smooth and creamy.
- Divide the cheesecake mixture into thirds, leaving 1/3 of the mixture in the mixing bowl, and two other bowls with 1/3 of the mixture in each bowl. Place one of the bowls in the refrigerator. In the other bowl, add 5 or 6 Blackberries, and mash them into the cheesecake mixture. This will give you a light reddish purple color. Stir well to completely blend the color into the plain cheesecake. Add a small amount of the purple food coloring gel to the mixture, and stir. You should have a light or pastel color in the bowl. Place the light purple bowl in the refrigerator.
- In the mixing bowl, add about 10 Blackberries to the mixture, and blend on medium speed, which will give a reddish purple color to the mixture. Add about a teaspoon of the purple food coloring gel to the mixing bowl, and blend well. You should have a color similar to the dark color in the photo's shown. If your color is not dark enough, just add a little more purple food coloring until the desired shade of purple is reached. Remove the muffin tin from the freezer, and add about 2 Tablespoons of the dark purple color cheesecake to the muffin tin on top of the shortbread crust. Even the cheesecake mixture in the tin with the back of a spoon. Place the muffin tin back in the freezer for about 1 hour.
- After an hour, check the cheesecake - it should be frozen to the touch ; if it's not, place it back in the freezer for another hour. Remove the light purple color cheesecake from the refrigerator, and place an equal amount in the muffin tin, on top of the dark color cheesecake. Place the tin back in the freezer for about 2 hours. Remove the muffin tin from the freezer, and check to make sure the cheesecake is frozen to the touch. Remove the plain, or white layer of cheesecake from the refrigerator, and fill the muffin tin with the cheesecake. Place the muffin tin back in the freezer, and leave overnight for best results.
- When ready to serve, slide the thin metal frosting spatula between the parchment paper strip and the tin, and carefully lift out the cheesecakes. Place on dessert plates, top with whipped cream, and Blackberries and serve immediately. Enjoy!