from heart to hands to table

Blackberry Cheesecake Pots

Blackberry Cheesecake Pots

There are few joys in life as pure as a perfectly ripe, sun-warmed blackberry, plucked from its bramble and eaten whilst squinting in the August sun. I have waxed poetic about blackberries before and praised their versatility and I just can’t get enough of them. These cute little Blackberry Cheesecake Pots combine my beloved blackberries with peppery ginger snap crumbs and a mascarpone cheesecake mousse that is light as air and freckled with vanilla beans. If this doesn’t taste like summer to you then you haven’t had enough rosé.

A local restaurant that I love does a strawberry cheesecake pot and this is a bit of a riff on that. Fruit on the bottom, lots of cookie crumbs and light, light, light cheesecake-ish mousse that, to my palate, eclipses the sturdy silken curd of a baked cheesecake. And honestly, it’s late August, who wants to put on the oven? Not me.

I started these little Blackberry Cheesecake Pots with homemade wild blackberry jam but you could just mash up and sweeten fresh berries if you didn’t have the convenience of jam, either one will be great, just don’t go too heavy with the sugar, you want to taste the summer-fresh flavor of the fruit, not cloying sweetness. But let me clarify, it’s also just fine to buy blackberry jam for these. I won’t tell.

You’ll need a 1 tablespoon + 1 teaspoon of jam in the bottom of each pot. You can use teacups, drinking glasses (like you see here), small bowls, or whatever other small vessel you like.

Divvy up your jam and don’t be shy about licking the spoon!

For the mascarpone mousse:

1/2 cup mascarpone cheese (cream cheese would be fine too)

1 tsp vanilla + 1 vanilla bean, scraped (optional)

2 Tbsp honey

2 cups whipping cream

Combine the mascarpone, vanilla, vanilla bean and honey together in the bowl of your mixer with the whisk attachment. Whip on high for 1 minute to lighten up the cheese and give the sugar time to dissolve. Add the whipping cream steadily until it’s cloud-like and holding it’s shape, scraping down the sides of the bowl frequently.

Honestly, I almost just walked away with this and a spoon, but I resisted, solely for your benefit. Such a generous blogger. But I digress …

Now is the time to bash up about 20 ginger snaps in a zip top bag until they are a coarse, fragrant gravel. Resist eating spoonfuls of the mascarpone mix sprinkled with the ginger snap crumbs and you’re a stronger person than me. Again, I could have happily just left the kitchen there and taken those components to the couch, turned on some Netflix and not even gone back for the jam. But I didn’t, (phew!) and I persevered and finished these little Blackberry Cheesecake Pots once and for all.

Now you can build your little parfait pots: fruit cream, cookie crumbs, cream, cookie crumbs, then top with a dollop of cream and garnish with a fresh berry. Voila! Chill them for about an hour before serving.

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