I am sure you have heard the rumor by now that Mardi of Eat. Live. Travel. Write is hosting this round of Hay Hay it’s Donna Day. I was really excited that she said she had the time as I had to beg her to get her entry in last month – sorry about that “gentle” nudge!

Mardi decided to sweeten up HHDD this month with Blackberry Cheesecake Pots.  I made this recipe last Saturday – it did not last long enough to photograph it.  So, I made it again on Sunday, snap some pictures and we shoveled it into our big mouths!  Easy.  Delicious.  Basically cheesecake filling in a cup.  This is one of those fall-on recipes to have when you need a quick dessert for guests.  It has cream cheese, sugar, a little cream and fruit.  Simple, right!  I did add a little more cream cheese then the recipe called for as well I cut the sugar down a bit and added vanilla bean paste.  Really lovely!  Thank you Mardi for hosting this month’s HHDD and for picking a winning recipe!

What are you waiting for? Time to get cooking …


Serves 4

Blackberry Cheesecake Pots

15 minPrep Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • 250g cream cheese
  • ¼ cup (55g) caster (superfine) sugar
  • ¼ cup (60ml) pouring (single) cream
  • 1 teaspoon vanilla extract
  • 120g fresh blackberries

How To

  1. Process the cream cheese, sugar, cream and vanilla in a food processor until smooth.
  2. Add half the blackberries and process until just crushed.
  3. Spoon into 4 dishes and refrigerate for 1 hour or until firm.
  4. Serve with the biscotti and the remaining blackberries.
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