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Bite-Sized Blackberry Gingersnap Cheesecakes

Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark

Some days (OK, lots of days), I get a craving for sweets. This often leads me to make a full-blown dessert. And even though a slice of cake or pie satisfies my sweet tooth, I’m left with more sweets than I — or anyone in my family —really need. Lately, I’ve been thinking that the ideal dessert comes in the form of four or five delicious bites, and afterwards, it’s gone.

Happily, after a little tinkering in the kitchen, I’ve come up with a creamy, tangy, completely delicious recipe for mini cheesecake bites! It features a zingy gingersnap crust and a no-bake cream cheese and yogurt filling, topped off with homemade blackberry jam and a fresh blackberry. Light and sweet — just the right kind of treat for warmer weather!

Here is the simple step-by-step process:

Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark
Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark
Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark
Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark

These treats are also a great way to get kids involved in the kitchen! My 7-year-old daughter helped me by crushing the cookies in a sealed zip-top bag, mixing and measuring the cream cheese filling, and spooning in the cheesecake layers. Since the cheesecake bites are small, they’re easy to work with — perfect for tiny hands.

Blackberry Gingersnap Cheesecake Bites
Image Source: Elizabeth Stark

Blackberry Gingersnap Cheesecake Bites

Makes: 12 (1/4-cup) cheesecake bites

Ingredients

Gingersnap Crust:

  • 1 cup crushed gingersnap cookies
  • 2 tablespoons unsalted butter, room temperature

Easy Blackberry Jam:

  • 6 ounces blackberries
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey

Cream Cheese Filling:

  • 5 ounces cream cheese or neufchatel
  • 1/2 cup Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey

Directions:

  1. Preheat oven to 325 F. Line a 12 (1/4-cup cup size) muffin tin with parchment liners using this technique or your favorite cupcake liners.
  2. To crush the gingersnaps, place cookies in a zip-top bag and roll with rolling pin or use a food processor. Place crumbs in a bowl. Chop the butter, scatter over crumbs, and use fingertips to work into crumbs until evenly distributed.
  3. Spoon 1 tablespoon into each of the prepared muffin cups. Use a parchment covered, flat-bottomed glass to firmly press the crumbs into a crust. Slide into the oven and bake for 6-8 minutes, or until the crusts are fragrant and the edges have browned. Cool completely, for about 30 minutes.
  4. Set aside 12 whole berries to top the cheesecake bites. To make the jam, place remaining blackberries in a small sauce pan over medium heat. Stir in lemon juice and honey. When mixture boils, turn heat to low, and cook, stirring often for 10 minutes or until mixture is thick and jammy. Spoon into a bowl and set aside to cool.
  5. Combine all cream cheese filling ingredients in a medium-sized bowl, and beat on medium-low speed until mixture is fluffy.
  6. To assemble the cheesecakes, divide the cream cheese mixture evenly between the cups. Add a dollop of blackberry jam to each and top with a blackberry. Chill for at least 1 hour before serving.
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Article Posted 4 years Ago

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