January 14, 2016

Mini White Chocolate Blackberry Cheesecakes (No-Bake)

I don't normally try the easy-peasy-make-it-in-ten-minutes recipes I find on Facebook and Pinterest, but one caught my eye today so I decided to give it a try.  Besides, how many ways can white chocolate cheesecake to wrong??  And so much could go right... and it did!  Raving reviews from the family encouraged me to share this one with you. 

Here's how it's done. 

Cream together:
8oz cream cheese
1/4c. soft butter
1/4c. powdered sugar
1tsp vanilla extract

Fold in (one at a time):
1c. melted white chocolate
8oz whipped cream (sweetened)

Set aside.

1c. graham cracker crumbs
1/4c. melted butter

Press into muffin tins with paper liners** (approx. 1 packed teaspoon per cup).  Leave a small amount of crust mixture for garnish.

They looked bad in the pan, but... you know, cheesecake and all.

Drop in equal amounts of filling (about 2 tablespoons) and smooth into cups. 

Add about 1 teaspoon of canned blackberry pie filling on the top of each cheesecake and sprinkle with leftover crust mixture. 

Freeze for at least one hour before serving. 

Tada!!  You're done! 

**I definitely recommend using the liners.  I didn't have any and it was a little tricky getting them out of the pan... luckily, mutilated mini cheesecakes don't deter brothers too much.  ;) 

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