No-Bake Ombre Blackberry Cheesecakes

It's been harvest time around here and after all the summer months of growing, the farmers have been inundated at our weekend Farmers Market with people lined up for all their beautiful fruits, vegetables and fresh flowers.

This coming weekend we will be making our annual visit to stock up on items to make our fresh salsa, a few flowers and I'm sure sneak in a few delectable pastries for breakfast and loaves of baguettes for crostinis to enjoy Saturday night.  We even have a local vineyard nearby that has wonderful wines at the market as well.

Last weekend I tried out a new cheesecake dessert because I really can't turn away trying any kind of new version of cheesecake.  I realized this, when I went back through my list and found all of these that I have made...Cherry Cheesecake Brownies, Pumpkin Gingersnap Cheesecake, The Masters Cheesecake, Cheesecake with Strawberry Sauce, Reese's Cheesecakes, Easter Cheesecake Baskets, 

and Lemon Chess Cheesecake Pie.  Yeah, I would say I have a bit of an addiction to cheesecake...yikes!

When I read the recipe ahead of time, I was a little intimidated by the whole separation of bowls to make ombre fillings, etc, etc...but once I dove into, it was so easy.  I cannot wait to try this out with other fresh fruit versions like raspberries and strawberries...yummy!  

No-Bake Ombre Blackberry Cheesecakes

Courtesy of King Soopers My Magazine July 2017

1 cup graham cracker crumbs

1 cup fresh blackberries, plus more for garnish

1 cup heavy whipping cream

1/2 cup granulated sugar, divided

1/2 tsp. vanilla extract

8 oz. cream cheese, softened

Springs of mint, for garnish (optional)

Evenly distribute the graham cracker crumbs between 4 glass or clear plastic serving cups, and set aside.  Puree 1 cup blackberries in a food processor and set aside.

In a stand mixer with the whisk attachment or using a hand mixer, beat the heavy cream, 1/4 cup sugar and vanilla extract until stiff peaks form, about 2 minutes.  Set the whipped cream aside in a clean bowl.  Clean the mixer, and beat the cream cheese and remaining 1/4 cup sugar with the paddle attachment (or with hand mixer)until totally smooth, about 3-4 minutes.

Reserve 1/4 cup of the prepared whipped cream.  Add the rest to the cream cheese mixture, then mix on low speed for an additional 1-2 minutes until totally incorporated.  Divide this mixture evenly between 2 bowls.  Add a scant tablespoon of the berry puree to 1 bowl, and 2-3 tablespoons to the other.  Mix each bowl well to make 2 shades of purple cheesecake filling.

To assemble, spoon or pipe the light purple cheesecake mixture evenly over the graham cracker layer.  Repeat with the darker purple mixture, and finish with the remaining berry puree.  Use the reserved whipped cream to top each cheesecake, and garnish with fresh blackberries and sprigs of mint.  Refrigerate any leftovers.

*The recipe says that it makes 4 servings, but honestly they are so rich and decadent, you could probably stretch it into 6 servings or 8 shot glass size servings.

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Two Years Ago: Cheesecake with Strawberry Sauce

Three Years Ago: Orzo Salad with Everything

Four Years Ago: Puttanesca and Pasta