Monday, July 11, 2011

Mini Blackberry Cheesecakes

I decided today to surprise my husband.  He likes cheesecakes and he likes blackberries and we recently picked up a ton of blackberries at B.J.'s Warehouse over the weekend so I decided I would try to make him mini blackberry cheesecakes. However since we try to avoid sugar I had to use splenda as well as we don't eat things with flour. I can't eat splenda so I couldn't try one to make sure it was ok.  Once my husband came home and had one after dinner he said it was very good and that I could make more.  I forgot to smooth out the tops of the cheesecakes before baking so they didn't come out all nice and pretty.

We like the Philadelphia Classic Cheesecake so I used that with some minor alterations.  I used crushed almonds instead of graham crackers and obviously splenda instead of sugar.  I also halved the recipe since I didn't want to make too many.  Halving the recipe yielded a dozen mini cheesecakes.

Mini Blackberry Cheesecakes

3/4 cup crushed almonds
1 1/2 tbsp splenda
1/6 cup (2 tbsp 1 1/2 tsp) butter, melted

2 pkg (8 oz each) cream cheese, softened
1/2 cup splenda
1/2 tsp vanilla
2 eggs

1 1/2 blackberries
3/8 cup splenda
3 tbsp water

12  baking cups

Place baking cups on a tray or in a muffin pan.

Place crushed almonds, melted butter and splenda in food processor and pulse until combined.  Using a tablespoon pour almond mixture into each baking cup and press down almond mixture into the bottom of each baking cup.

For the filling beat the cream cheese, sugar and vanilla with a mixer until well blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour a tablespoon at a time into baking cups.  Fill almost to the top.  Smooth the top of each and bake for 30 to 40 minutes or until center is almost set.  Allow cheesecakes to cool.

For the topping add blackberries, splenda and water to a saucepan.  Bring to a boil over medium heat and cook for 4 minutes.  Turn off the heat and allow to cool a little.  Using a tablespoon pour blackberries and some of the syrup over each cheesecake.  Place cheesecakes in refrigerator to cool and set for at least 2 hours though several hours is better.

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