36002 Blackberry Cheesecake
The quickest way to rich and yummy cheesecake! Combine mix with 8 oz of cream cheese and 16 oz heavy whipping cream. Spoon into a prepared graham cracker crust or go "crust-less" for a great gluten free option. Refrigerate until serving.
Blackberries are a local delicacy every summer. Enjoy the taste of fresh berries in the summer without having to go picking. Or enjoy in the midst of winter when you could use a summertime boost! We love to garnish with fresh berries or create a beautiful topping by thinning 1/4 cup of your favorite blackberry preserves with a tsp of water. Warm over low heat and stir until you have the right consistency to drizzle over your cheesecake!
*Make it dairy free by using dairy free cream cheese and dairy free heavy whipping cream!
**For a lower fat, high protein version substitute 32 oz of plain low fat greek yogurt in place of the cream cheese and heavy cream and place it in the freezer. Remove from freezer for about 10 minutes before cutting.
Ingredients
| 1 | Blackberry No-Bake Cheesecake Mix |
| 8 oz | cream cheese |
| 16 oz | heavy whipping cream |
| 2 cups | graham crackers, crushed |
| 8 | small jars |
Directions
1. Spoon approximately 2 Tbs of crushed graham crackers into the bottom of each jar.
2. Combine Cheesecake Mix with cream cheese and slowly incorporate heavy whipping cream.
3. Mix on high for 4 minutes.
3. Spoon cheesecake mixture on top of graham layer, divide evenly between jars.
Optional: Top with pie filling or homemade berry compote, whip cream, and fresh berries.
*Makes approximately 8 small jars depending on size of jars.
How to make berry compote:
1. In a small saucepan combine 2 cups berries, 3 Tbs sugar, and 2 tsp lemon juice. Allow the mixture to sit for about 5 minutes to macerate.
2. Boil over medium heat, stirring frequently. Reduce the to low heat and simmer for about 15 minutes, or until the mixture has reduced and thickened slightly.
3. Let cool before adding to cheesecake jars.