Blackberry Cheesecake Bites Food

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BLACKBERRY CHEESECAKE BITES



Blackberry Cheesecake Bites image

Layers of cream cheese mixture and blackberry jam over crackers crust turns into cheesecake bites - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 36

Number Of Ingredients 11

15 graham cracker squares
1/2 cup sliced almonds
1 1/4 cups sugar
1/3 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon vanilla
3 eggs
1/3 cup seedless blackberry jam
36 fresh blackberries
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place crackers, almonds and 1/4 cup of the sugar. Cover; process until finely ground. Add melted butter. Cover; process until mixture looks like wet sand. Press in bottom of pan.
  • Bake 10 to 12 minutes or until golden brown. Cool. Meanwhile, in large bowl, beat cream cheese, remaining 1 cup sugar, the flour and vanilla with electric mixer on medium speed until smooth. On low speed, beat in eggs, one at a time, just until blended. Pour over crust.
  • Spoon small dollops of jam over filling; swirl with knife. Bake 35 to 40 minutes or until set. Cool in pan on cooling rack 1 hour. Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 6 rows. Top each cheesecake bite with 1 blackberry and mint leaf. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 13 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 95 mg

BLACKBERRY CHEESECAKE SQUARES



Blackberry Cheesecake Squares image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h5m

Yield 15 squares

Number Of Ingredients 12

Cooking spray, for spraying foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
  • Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
  • For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
  • Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
  • For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
  • In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
  • Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
  • When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

BLACKBERRY SWIRL CHEESECAKE



Blackberry Swirl Cheesecake image

A swirl of fresh blackberries makes a big impact on this eye-catching addition to a party table.

Provided by Food Network Kitchen

Categories     dessert

Time 13h

Yield 12 servings

Number Of Ingredients 11

One 9-ounce box chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
Two 6-ounce containers blackberries
Whipped cream, for serving

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
  • Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
  • Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes; let cool completely on a rack, 30 minutes.
  • Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!). Set aside.
  • Puree half the blackberries in a blender until completely smooth. Transfer to a small bowl and ladle in 1/4 cup of the cheesecake mixture. Stir to combine. Pour the remaining plain cheesecake batter into the crust.
  • Use an ice cream scoop or large spoon to drop scoopfuls of the blackberry batter on top of the plain batter. Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom, to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
  • Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
  • Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
  • Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife. Slice and serve with whipped cream and the remaining blackberries.

BLACKBERRY CHEESECAKE



Blackberry Cheesecake image

Although the recipe calls for frozen blackberries, you could use fresh berries if you have them available. When my children and I go blackberry picking, this is one of the first recipes I make each year. I use about 1-1 1/2 cups of fresh berries. Recipe found on the net.

Provided by Dreamgoddess

Categories     Cheesecake

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter
1 tablespoon cinnamon
3 (8 ounce) packages cream cheese
4 eggs
1 cup sugar
1/2 pint sour cream
3 tablespoons sugar
1 teaspoon vanilla
1 cup blackberry jam
8 ounces frozen blackberries, thawed

Steps:

  • Preheat oven to 300 degrees.
  • Combine the cracker crumbs, 1/4 c sugar, cinnamon and butter; press onto the bottom of a springform pan.
  • Beat the cream cheese; add eggs, one at a time, and beat after each addition.
  • Gradually add in the sugar and mix well.
  • Pour over the crust and bake 45 minutes.
  • Combine the sour cream, 3 T sugar and vanilla; pour over the cheesecake.
  • Bake for an additional 10 minutes.
  • Remove and chill for at least 6 hours.
  • When you get ready to serve the cheesecake, combine the jam and blackberries in a saucepan.
  • Gently heat until just warmed.
  • Drizzle over the cheesecake slices.

Nutrition Facts : Calories 773.9, Fat 45.4, SaturatedFat 27.1, Cholesterol 227.2, Sodium 435.6, Carbohydrate 82.5, Fiber 2.7, Sugar 63, Protein 12

MINI CHEESECAKE BITES



Mini Cheesecake Bites image

I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!

Provided by Stacie Lora

Categories     Dessert

Time 25m

Yield 12 mini pies, 12 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages cream cheese
2 eggs
1/2 cup granulated sugar
1 tablespoon vanilla
12 vanilla wafers

Steps:

  • Preheat oven to 350 degrees.
  • Place foiled muffin cups into mini-muffin tin (12 total).
  • Add one vanilla wafer to each muffin cup.
  • In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
  • Add eggs, one at a time, mixing well after each addition, then mix until creamy.
  • Fill each muffin cup 3/4 full.
  • Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
  • Cool completely on wire rack.
  • Refrigerate at least 3 hours, overnight is best.
  • Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

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Top Asked Questions

How to make BlackBerry cheesecake?
For the topping, add blackberries, sugar, and water to a saucepan or skillet. Bring to a boil over medium-high heat and cook for 4 to 5 minutes. Turn off the heat and allow to cool slightly. Pour blackberries over the cheesecake and place pan into the fridge to cool and set for at least 2 hours---several hours is better.
What are Cheesecake bites?
Please read our disclosure policy. Cheesecake Bites are a delicious bite-sized dessert that everyone loves. A rich creamy cheesecake filling is nestled on an easy cookie crust and swirled with our favorite preserves. Not only delicious but pretty too, this easy dessert recipe is perfect to make ahead and freezes well!
Is BlackBerry cheesecake the perfect dessert for Easter?
This blackberry cheesecake features a swirl of fresh berry puree in the creamy cheesecake and a hint of cinnamon in the buttery crumb crust. It’s the perfect dessert for Easter or any day this year! This post is sponsored by Sprouts. As always, opinions are 100% my own—thank you for supporting the brands that make IBK possible!
What are some good BlackBerry recipes?
Here are some other blackberry recipes to try: Blackberry Lemonade, Blackberry Cream Cheese Danish, Blackberry Yogurt Muffins, Blackberry Pie, and Blackberry Syrup. Are you afraid of making cheesecake?

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