I came across a great deal on blackberries and was wanting to make something delicious with them. I love cheesecake but didn’t want to bake them, so I made these individual no-bake cheesecake tarts! There is a small surpise inside!
I must admit that I would have liked my blackberry topping to be a little thicker, but the flavor was delicious!
Here is the recipe for Individual Blackberry Cheesecake Tarts:
1 1/4 cups graham crackers, crushed
1/4 cup sugar
1/4 cup butter, melted
1/2 cup mini chocolate chips (optional)
8 oz. cream cheese, softened
3.4 oz. instant vanilla pudding (small package)
1 1/4 cup milk
2 cups blackberries
1/2 cup sugar
1 Tbsp. cornstarch
4 Tbsp. water, divided
Preheat oven to 350 degrees. Line cupcake pan with liners. Mix graham crackers, sugar and melted butter together and divide between 12 muffin cups. You may have some extra crust. Bake crusts at 350 degrees for about 5 minutes. While still warm, sprinkle 1/2 to 1 tsp. mini chocolate chips over each crust.
This small amount of chocolate adds a sweet surprise in the middle of these tarts! So yummy.
If you don’t want to bake the crusts, simply put in muffin tins and put in freezer for about 10 minutes.
Mix cream cheese and instant pudding until smooth and creamy. Slowly add milk, blending continuously until smooth.
Divide cream cheese mixture equally into cooled graham cracker crusts. Put in refrigerator.
Put blackberries, 2 Tbsp. water and 1/2 cup sugar in medium pan. Bring to a boil and boil for about 4 or 5 minutes. Mix remaining water and cornstarch together into a slurry. Slowly add this to the blackberry mixture and bring to a boil for another 1-2 minutes, until desired thickness. (If you want to add 2 Tbsp. cornstarch, you will end up with a thicker topping.)
Cool and add a small amount to the top of your individual cheesecakes when ready to serve!
And, if you truly don’t want to turn on the oven for these blackberry cheesecake tarts, you do not need to!
I wish I could give you a bite! Enjoy.