Who doesn’t love a quick and easy fridge and store cupboard dessert that can be put together at the drop of a hat and receive accolades? Donna Hay comes to my rescue and delivers this quick and easy and super tasty dessert. Her version calls for fresh blackberries, but I have used frozen but you could use any fresh or frozen fruit which leaves this recipe open to so many interpretations and versions so you can impress over and over again! Please try and enjoy.
Blackberry Cheesecake Pots
250g cream cheese
¼ cup caster sugar
¼ cup single cream
1 teaspoon vanilla extract
120g fresh or frozen (defrosted) blackberries
8 biscotti, to serve
Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half the blackberries and process until just crushed. Spoon into 4 x ½ cup-capacity dishes and refrigerate for 1 hour or until firm. Serve with the biscotti and the remaining blackberries. Serves 4.
Perfect dessert for a lovely summer’s evening.