Blackberry Cheescake Bites

I’ve never been a fan of cheesecake. Maybe I’ve only ever tried poorly made versions, but every single time they’ve always been too rich, thick, and overly sweet, leaving a grimy feeling in my mouth. But something compelled me to try making one anyway and I knew that the extra package of blackberries would be a good accompaniment. The idea of using my chocolate sable cookie as a pie crust has been at the back of my mind as well, and I’m happy to report that my thrown together recipe turned out a lot better than expected!

I’d love to make this again but execute it a little nicer next time. I think they’d be great for a dessert bar because of their small size. Kind of like when you go to all those nice Vegas buffets with a million different mini  dessert options (My favorite is the Wynn, by the way). The dark chocolate crust adds a nice texture and flavor without being to sweet and pairs perfectly with fresh blackberries, while the cheesecake filling was smooth and light in taste.

For the crust, I baked up some leftover chocolate sable dough I had in the fridge. The good thing about this cookie is that it keeps well refrigerated until you are ready to bake. After baking I crumbled it up and mixed it together with a little more butter, then pressed it into my baking pan. I looked for a filling recipe online that didn’t have any sour cream since I didn’t have any one hand, and this one fit the bill.

All in all, I’m really happy and surprised how well this came out, and even better, how simple it was! Although a relatively simple dessert, I think it really made the combination of blackberries and chocolate stand out.

Also, without realizing it I’ve been making lots of bite size goodies which coincidentally matches my blog name

Blackberry Cheesecake Bites
enough for 8×8″ baking pan

chocolate sable dough (only about 1/3 a batch is needed)
1-2 tsp butter
1 package blackberries
filling:
8 oz (1 package) cream cheese
1/2 c sugar
2 eggs
1 tbsp flour
1 tsp vanilla extract

Preheat oven to 350°. Line an 8×8″ baking pan with parchment paper, making sure to leave overhang to pull out. Bake chocolate sable cookies according to recipe.  Let cool, then crush in a food processor with a little bit of butter. After thoroughly crushed, pour crumbs into pan and press down with a cup/glass.  Bake for 10-15 minutes until set. Let cool and start working on filling.

Using the paddle attachment, whisk together cream cheese and sugar until smooth. Add  flour, vanilla, and eggs and whip more until thoroughly combined.  Press cream cheese mixture through a fine mesh sieve to get rid of any lumps. Pour mixture over cooled chocolate crust and bake  for about 15-20 minutes, or until cheesecake is set in the center.

Immediately after taking out, press blackberries into cheesecake. Let cool, then place in fridge for about 1 hour. Cut into individual pieces and enjoy!