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Upside-down mini blackberry cheesecakes
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Easy and quick no-bake cheesecake trifle ready in 10 minutes.
Ingredients:
  • 1/2 x 300g packet frozen blackberries (see Notes)
  • 70.95 gm caster sugar
  • 8 butternut snap cookies (see Notes)
  • 1 small lemon
  • 250g tub spreadable cream cheese
  • 300ml tub thickened cream
Instructions:
  • Combine fresh plump blackberries with a sprinkle of 2 tablespoons of sugar in a bowl, gently tossing to evenly coat.
  • In a food processor, pulse the biscuits until roughly chopped, ensuring some larger pieces remain for added crunch.
  • Grate lemon finely and juice it. Beat cream cheese with an electric mixer until smooth. Mix in lemon rind and juice, beat until smooth. Stir in half of the cream and remaining sugar until just combined.
  • Whisk the rest of the cream until soft peaks form. Divide 1/2 of the blackberry mixture among six 1-cup-capacity glasses as the base. Spoon half of the cream cheese mixture on top. Repeat the layers. Sprinkle with biscuit crumbs and top with whipped cream before serving.

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