Blackberry White Chocolate Cheesecake Cups Recipe

Blackberry White Chocolate Cheesecake Cups Recipe
Blackberry White Chocolate Cheesecake Cups Recipe photo by Taste of Home
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Blackberry White Chocolate Cheesecake Cups Recipe

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I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of chips, blackberry puree and sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 cups miniature pretzels
  • 2 tablespoons plus 1/3 cup granulated sugar, divided
  • 3 tablespoons butter, melted
  • 1 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup white baking chips
  • 1-1/2 cups fresh blackberries
  • Additional blackberries

Directions

Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among six half-pint canning jars or dessert dishes.
For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours.
Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
To serve, top with blackberry mixture, reserved whipped cream and additional blackberries. Yield: 6 servings.

Test Kitchen tips
  • For a blackberry-lime variation, omit the vanilla and add 1/2 teaspoon of grated lime zest with an extra tablespoon of confectioners' sugar.
  • Thawed frozen blackberries can be used in place of the 1-1/2 cups fresh berries used in the puree.
  • Originally published as Blackberry White Chocolate Cheesecake Cups in Simple & Delicious April/May 2018

    Nutritional Facts

    1 serving: 553 calories, 38g fat (23g saturated fat), 102mg cholesterol, 359mg sodium, 49g carbohydrate (38g sugars, 2g fiber), 6g protein.

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    • 1-1/2 cups miniature pretzels
    • 2 tablespoons plus 1/3 cup granulated sugar, divided
    • 3 tablespoons butter, melted
    • 1 cup heavy whipping cream
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup confectioners' sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup white baking chips
    • 1-1/2 cups fresh blackberries
    • Additional blackberries
    1. Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among six half-pint canning jars or dessert dishes.
    2. For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours.
    3. Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
    4. To serve, top with blackberry mixture, reserved whipped cream and additional blackberries. Yield: 6 servings.

    Test Kitchen tips
  • For a blackberry-lime variation, omit the vanilla and add 1/2 teaspoon of grated lime zest with an extra tablespoon of confectioners' sugar.
  • Thawed frozen blackberries can be used in place of the 1-1/2 cups fresh berries used in the puree.
  • Originally published as Blackberry White Chocolate Cheesecake Cups in Simple & Delicious April/May 2018

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