Blackberry Cheesecake Cups



Recipe Information

Total Time: 

30 minutes



Try these rich, creamy, no-bake cheesecake cups accented with a sweet-tart blackberry sauce.



  • 1/2 cup heavy cream, cold
  • 1/2 pound cream cheese, room temperature
  • 2 tablespoons sugar
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

Blackberry Sauce

  • 12 ounces blackberries, washed
  • 2 tablespoons sugar
  • 4 tablespoons water
  • 1/2 lemon, juiced


  1. In a chilled mixing bowl, beat the heavy cream until medium peaks are formed. In a separate bowl, beat the cream cheese, sugar, honey and vanilla until smooth and creamy. Fold the whipped cream into the cream cheese mixture and set aside.
  2. In a medium saucepan, combine the blackberries (reserve a few for garnish!), sugar, water and lemon juice and bring to a boil. Reduce the heat to simmer and cook the berries for 8 to 10 minutes, stirring frequently, until the berries are broken down and the mixture has become syrupy. Remove from heat and allow to cool slightly.
  3. To assemble the cheesecake cups, place a spoonful of blackberry sauce in the bottom of 6 individual ramekins, tumblers or small dishes and spoon a large scoop of the cheesecake mixture on top of the sauce. Finish by pouring the remaining blackberry sauce over the top of each serving and top with fresh berries. Serve immediately or refrigerate before serving.

Serving Suggestion

Shortbread cookie crumbles or sliced toasted almonds make a nice, crunchy garnish and add texture to this creamy dessert. If you’re making these ahead, refrigerate for up to 3 hours before serving.

Nutritional Information

378 calories, 31 g. fat, 34 mg. cholesterol, 261 mg. sodium, 102 g. carbohydrate, 3 g. fiber, 6 g. protein