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No-Bake Mini Berry Cheesecakes Recipe

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This recipe for No-Bake Mini Berry Cheesecakes is from Noah & Claire's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
11 graham crackers (6 oz)
2 teaspoons sugar
5 tablespoons melted butter
Sprinkle of Kosher Salt

Filling:
1/3 cup raspberries
1/3 cup blueberries
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoons gelatin
2 tablespoons water
1 cup heavy cream
11 ounces softened cream cheese
¼ cup sour cream
3/4 cup powdered sugar
1 teaspoon vanilla
Directions:
Directions:
In a food processor, pulse the graham crackers, sugar and salt until the crackers resemble fine crumbs. Pour in the melted butter. Pulse until the crust comes together. Fill 15 cupcake liners, each with a heaping tablespoon of the crust. Push down with your fingers or a small glass. Freeze.
In a food processor, pulse the raspberries and blueberries separately, each with 1 teaspoon of sugar and 1 teaspoon lemon juice. Separate into two small bowls. Set aside. In a small saucepan over low heat, dissolve the gelatin in the water. Set aside. In an electric mixer, whisk the cream until half whipped (about 2 minutes). Add the cream cheese, sour cream, powdered sugar and vanilla. Mix until smooth. Add gelatin. Mix. With a spatula, fold in the blueberries and raspberries. Fill each cupcake liner to the top. Refrigerate overnight. Top with whipped cream and berries. Enjoy!
Number Of Servings:
Number Of Servings:
15 Mini Cheesecakes
Personal Notes:
Personal Notes:
This ones for you, Claire! :)

 

 

 

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