Blackberry White Chocolate Cheesecake Cups
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 6 servings.
I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
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1-1/2 cups miniature pretzels
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2 tablespoons plus 1/3 cup sugar, divided
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3 tablespoons butter, melted
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1 cup heavy whipping cream
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1 package (8 ounces) cream cheese, softened
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1/2 cup confectioners' sugar
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1 teaspoon vanilla extract
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1/2 cup white baking chips
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1-1/2 cups fresh blackberries
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Additional blackberries
Directions
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1.
Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and the melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes.
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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.
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3.
Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining 1/3 cup sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
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4.
To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.
Nutrition 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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