Donna Hay’s Blackberry Cheesecake Pots

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Mardi of Eat. Live. Travel. Write. won the last Hay Hay it’s Donna Day cooking event and is hosting this month’s Hay Hay it’s Donna Day, a food blogging event in which a blogger chooses a recipe by Australian cookbook author Donna Hay. The host/hostess of the HHDD event invites all their blog reading and cooking/ baking friends to recreate the recipe and send in a link to their blog post by the end of the month.

Mardi chose a super easy dessert recipe, Blackberry Cheesecake Pots. We love cheesecake at our house, so when Mardi asked me to participate in the challenge, I was happy to join in. Mardi will post a roundup on June 5th and ask people to vote on which interpretation they like best. She’ll announce a winner (and the next host/hostess) on June 15th.

I love blackberries and they were on sale at the market, so that was an easy choice. I almost always use reduce fat cream cheese, so that was the first change that I made. We, like many Americans, tend to like our desserts a bit sweeter, so I increased the amount of sugar I added to the cheesecake mixture.

Finally, as far as I’m concerned, cheesecake needs a graham cracker crust. So I decided to add a layer of graham cracker crumbs to the bottom of the dish, followed by a layer of blackberries and then topped with the cheesecake mixture, a little whipped cream, more graham cracker crumbs and a perfect blackberry on top. A quick, elegant and delicious dessert.

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Donna Hay’s Blackberry Cheesecake Pots

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Dessert

Servings: 4 servings

Author: Barbara Schieving

Cook ModePrevent your screen from going to sleep

Ingredients

• 4 graham crackers
• 1 T. butter melted
• 8 oz. light cream cheese Neufchatel
• ⅓ cup granulated sugar
• ¼ cup whipping cream
• 1 teaspoon vanilla extract
• 12 oz. fresh blackberries

Instructions

• Preheat oven to 350º.
• Process the graham crackers in a food processor 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 tablespoon of graham cracker crumbs into four ½ cup-capacity dishes, layer on a few blackberries. Divide cheesecake mixture evenly between the dishes and garnish with whipped cream, graham cracker crumbs and blackberries. Refrigerate for 1 hour or until firm. Serves 4.