Blackberry cheesecake in glasses - Ready in under 15 minutes
Recipe for blackberry cheesecake in glasses, made without gelatine - ready in under 15 minutes.
Servings 6 servings
Calories 492kcal
Ingredients
Biscuit bases
- 175 g kammerjunkere (Danish sweet rusk biscuits) or digestive biscuits
- 1 lemon, finely grated zest only
- 50 g butter
Blackberry cream
- 125 g fresh blackberries
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 50 g icing sugar
- 2 tsp vanilla sugar
- 2 tbsp lemon juice
To decorate
- Fresh blackberries
- Mint
- Lavender flowers (optional)
Instructions
Biscuit base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the kammerjunkere with the lemon zest to fine crumbs, and stir them into the melted butter.
- Divide the biscuit mixture between 6 serving glasses. Don't press the crumbs down as you would for a classic cheesecake, – they should just sit in a neat, loose layer.
Blackberry cheesecake without gelatine
- Blend the blackberries to a smooth purée.
- Put the cream cheese, cream, blackberry purée, icing sugar, vanilla sugar and lemon juice in a bowl, – and whisk together until the cream thickens.
- Transfer the cheesecake cream to a piping bag, which makes it easier to control, and pipe the cream over the bases.
- Make a small dip in the top of each and place a blackberry in it.Decorate with mint and, if in season, lavender flowers.
Nutrition
Calories: 492kcal | Carbohydrates: 38g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 320mg | Potassium: 176mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1314IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 1mg