Blackberry Cheesecake Pots (adapted from Real Mom Kitchen)
4 graham crackers
1 T. butter, melted
8 oz. cream cheese
1/3 cup granulated sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
12 oz. fresh blackberries(reserve 4 for garnishing)
sweetened whipped cream for garnish
mint leaves (optional) also for garnish
Preheat oven to 350º. Crush the graham crackers to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.
Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed.
Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and top with the remaining graham cracker crumbs. Garnish with whipped cream, blackberries, and mint (if desired). Refrigerate for 1 hour or until firm. Serves 4.
