No Bake Ombre Blackberry Cheesecake
Gorgeous,5-ingredient, gluten-free, and super easy to prepare No Bake Ombre Blackberry Cheesecake Cups. Great for entertaining, Mother's Day, and other occasions.
- 1 cup frozen blackberries thawed
- Juice of 2 large limes
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 cup whipped cream
In a food processor, combine the thawed blackberries with lime juice. Puree well. Set aside.
In a bowl of a stand mixer, beat the softened cream cheese with the sugar until obtaining a homogeneous, creamy mixture. Add the whipped cream and stir until well combined and homogeneous. Divide equal amounts of the cream cheese mixture into 2 bowls. Stir in 2-3 tablespoons of the reserved blackberry/lime puree into one bowl, making a light purple mixture. Then stir in 4-5 tablespoons of the blackberry puree into the other bowl, making a medium purple mixture.
Spoon or pipe about 2 tablespoons of the light purple mixture into the bottom of a 90 ml (3 fl. oz) shot glass, then spoon or pipe 2 tablespoons of the medium purple mixture on top of the light purple mixture, and top with 2 tablespoons of the blackberry puree (dark purple), as seen in the pictures. Repeat with the other shot glasses. The amount of each mixture placed into the shot glasses will depend on the size of glasses. The important thing is putting equal amounts of the 3 mixtures into each shot glass. Refrigerate. Serve chilled and enjoy! YIELD: 8-10 (3 fl. oz) shot glasses.
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