Mini Blackberry Cheesecakes
Nilla Wafer Crust
36 vanilla wafers
3 Tbl sugar
1/4 cup butter, melted
1 1/2 tsp vanilla
Crush vanilla wafers in a food processor. Add sugar, butter and vanilla and stir until combined. Divide crumb crust between 12 mini cheesecake openings, pressing them down firmly and evenly with a spoon. You can also use the lid of a spice jar they are about the same size.
Cream Cheese Filling
12 oz cream cheese (1 1/2 pkgs) softened
1/2 cup sugar
1 tsp vanilla
1/4 tsp nutmeg
1 egg
1/4 of a lemon, squeezed (about 3/4 Tbl juice)
(Blackberry – mix)
1 cup black berries
1/4 of a lemon, squeezed (about 3/4 Tbl juice)
1/8 cup brown sugar
In large bowl combine cream cheese, sugar, vanilla, nutmeg, lemon and egg. Mix at medium speed, scraping sides fo bowl until completely combined. In a food processor puree blackberries, add juice from lemon and brown sugar, blend until combined. Gently fold into cream cheese filling, not to completely blend, just to swirl. Pour mixture on top of crumb crust, dividing between the 12 mini cheesecakes. Bake at 325F for 18-22 minutes, until set. Set means that the edge will be a bit puffy and center will jiggle a little. Let cool completely.
Allow to cool completely. Serve immediately or refrigerate.