No Bake Mini Blackberry Cheesecake.

This recipe is adapted from Tessa Arias at Handle the heat.  I make a dimple atop of cheese cake to keep the berry juice in place neatly.  The seeds were removed to help the bites smoother but if you like to keep it like Tessa just skip the step.

Ingredients for 8 mini cheesecakes

For the crust:

100 gr ( 2/3 cup and 2 Tbs) Graham crackers crumbs or 2/3 sleeve (6 crackers) Graham Crackers

3 Tbs (40-42 g) Butter, no-salted or salted

One 12-standard cupcake pan and cupcake liner

For the filling:

8 oz cream cheese, at room temperature

1/3 cup (65-66 g) granulate sugar

1/2 cup heavy cream

3 Tbs (50 g) blackberry preserves or no-seed  blackberry jam

For the topping:

1 heaping cup of blackberry, divided

2 tsp granulated sugar

Mint leaves for garnish (option)

1. Melt butter and mix well with cracker crumbs.  If use whole crackers, mash them into crumbs in a plastic bag first or grind them in a blender.  Divide the mixture evenly into cupcake liner and  press it down with a small spoon/shoot glass or flat head rolling pin.  Put the pan into the fridge so the crust firmed up.
2. In a medium mixing bowl, beat cream cheese and sugar until well blended.  Add heavy cream and beating until creamy.  Add blackberry preserves or jam, beat until uniform.  Scrape the mixture into a pipping bag or a plastic bag.  Pipping the mixture into prepared cupcake liners. Make a dimple on the top, covered with plastic wrap. Chill in the fridge at least 4 hours or overnight or put them in freeze about 1-2 hours.  
3. Save 8 beautiful blackberry for garnish.  Crush the remain berries with sugar and chill in the fridge.  
4. Before serving, mash the berry and sugar mixture through a sieve to remove seeds.   Spoon berry juice atop cheese cake and garnish with berry and mint leaves if used or remove paper liner and place the cheese cake on an individual plate and let the juice running down the side like picture.

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