Blackberry Lemon Cheesecake Bites

5 from 1 vote

Blackberry and lemon go together so well, and then when you add them to a cheesecake you can eat with your hands? Divine!

Prep Time8 30

Total Bake Time40

Chill1

Total Time1 9 10

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: bites

Calories: 328kcal

Combine the cornstarch and lemon juice in a small bowl. In a saucepan, add the blackberries, lemon zest, sugar, and bring to a low boil, stirring continuously for about 5 to 10 minutes. The blackberries will soften. Then add the cornstarch mixer and continue on a low boil for another 5 to 7 minutes until it thickens slightly. Move the pan off the heat to cool before adding the sauce to a glass jar. I make this the day before and keep it in the refrigerator until I am ready to use it.

In a food processor, add the blanched almonds and pulse until they are small pieces. Add the whole box of Pamela's Honey Grahams to the almonds and pulse until they are crumbs. Next, add to a bowl the sugar, melted butter, graham cracker mix, and using a fork, mix until incorporated.
Line a 9 X 9 baking dish with the tin foil extending out past opposite sides. The extended tinfoil will be used as handles to lift the whole cheesecake out of the baking dish. Pour the crust onto the tin foil and evenly press down to cover the entire bottom of the baking dish. Set the baking dish aside.

Preheat the oven to 325°F(165°C or 170°C). Juice and zest a lemon into two bowls and set them aside. In a stand or hand-held mixer on a medium mixer speed, mix the cream cheese and the sugar until the sugar is incorporated. Add one egg at a time. Next, scrape down the sides and across the bottom of the mixer bowl. Then add the condensed milk, lemon juice, lemon zest, and vanilla extract, blending until smooth. Pour the mixture onto the graham cracker crust.
Take the blackberries out of the refrigerator, and using a spoon, drop the blackberry lemon sauce around the top of the cheesecake. Then you can take a knife and run it through the cheesecake batter to blend or leave it in abstract shapes all over the cheesecake, as I did in the picture above.
Bake for 40 minutes; it should jiggle very slightly when you take it out of the oven. Let it cool for 45 minutes, then cover with plastic wrap and refrigerate overnight. When you take it out of the refrigerator, pick it up on the sides of the baking dish with the extended tin foil. It comes right out, then peel the tin foil from the sides and the bottom. The cheesecake will be hard enough to cut into whatever size pieces you want. I cut mine into 16 bites size pieces. I always like mine with a bit of whip cream on top.