These Blackberry Lime Cheesecake Jars are no bake and quick to make. Gingernut biscuits make the base along with a mascarpone cheesecake filling. All finished off wih glossy blackberries.
Hiya everyone, long time no speak. I have the perfect Summer recipe for you today: Blackberry Lime Cheesecake Jars! No bake, easy to make and so delicious!
Before we get into these Blackberry Lime Cheesecake Jars, I have to apologise for the lack of content last week. I’m always regular, but last week I ended up in hospital for 2 days and the build up to that had been going on since the previous Thursday.
As you know, I’ve suffered with back issues for over a decade now and sometimes my back pain changes and there’s lots of numbness and tingling/cold legs that go with it. Sometimes I can’t go to the loo as well. So, when this happens, my Doctor sends me straight to A&E in case it’s cauda equina (compression of the spinal cord which can result in paralysis).
I spent 2 days being prodded, poked, scanned before finding out it wasn’t cauda equina. Such a relief, but I came out in as much pain as I went in. I now have to be referred to someone to have an assessment and then possibly more tests.
I was so exhausted last week, in so much pain I wouldn’t have been able to work, plus I went into A&E not realising they were going to keep me overnight and all the next day, so I had nothing but my phone with me! My husband couldn’t stay or visit. He couldn’t even bring things up to the ward to me because of the virus. It was an experience being in hospital during a crisis, not something I would recommend.
I’m home now though and feeling a lot better this week. I rested all weekend and I’m being super careful and deliberate with my movements and trying to protect my back.
SO, let’s get into how to make these Blackberry Lime Cheesecake Jars…
I married together two of my favourite flavours in these cheesecake jars; blackberry and lime. I love all berries, but I love the way lime brings the blackberries alive with a citrusy kick.
I also decided to use gingernut biscuits as the base as the ginger adds another layer of flavour. You can use ordinary digestive biscuits/graham crackers if you’d rather.
For the cheesecake layer, I used mascarpone to make sure the cheesecake was creamy and rich. You can use cream cheese as well.
Now we’ve gone over the layers and variations of these Blackberry Lime Cheesecake Jars, let’s go thorough the assembly.
There’s no baking required, so these are ready in minutes and quick. You do need a few bowls, a blender and a whisk, but nothing else.
To begin with, I crushed my gingernuts in my mini chopper. You can use your food processor, but I love using my mini blender/chopper as it’s so much smaller and easier to get out.
I mixed melted unsalted butter with my gingernut crumbs and stirred until all the biscuit crumbs were coated. I then left them to the side to set up a little.
Next, it’s time for the fruit. I placed the blackberries, sugar, vanilla and lime juice into a small bowl and stirred until the berries were coated in sugar. I left those to one side to become glossy.
Next up is the cheesecake mixture. I placed my double cream, sugar and pinch of salt into a large bowl and whisked until it was soft peak. Then I added in my mascarpone, lime juice and mixed it until it was thick and creamy.
Then, I placed 3tbsp of biscuit crumbs into the bottom of a small jar, pressed them gently into an even layer, before adding 3 heaping tbsp of the cheesecake mixture. I smoothed that as best I could, then spooned some glossy blackberries, along with a little of the sauce on top of the cheesecake layer.
That’s all there is to it! You can serve straight away, or place in the fridge for a while to firm up. You can also do the biscuit and cheesecake layer the day before, then just add the berries when you’re ready to serve. This will make 4-6 individually sized cheesecakes, it will depend how big your jars are.
Blackberry Lime Cheesecake Jars
Ingredients
- FOR THE BISCUIT LAYER:
- 1 1/2 cups (180g) gingernut biscuits/digestives/graham crackers
- 1/2 stick (56g) unsalted butter
- FOR THE FRUIT LAYER:
- 1 1/2 cups (225g) fresh blackberries
- 3 tbsp caster sugar
- Juice of half a lime
- 1/2 tsp vanilla extract
- FOR THE CHEESECAKE LAYER:
- 1 cup (240ml) double/heavy cream
- 5 tbsp caster sugar
- Pinch of salt
- 8 oz (225g) mascarpone, at room temperature
- Juice of half a lime
Instructions
- Break your biscuits into your food processor/mini blender and blitz until you have fine crumbs. Place the unsalted butter into a small, heat proof bowl and microwave in 20 second increments until melted. Pour the melted butter over the biscuit crumbs and mix until all the biscuit crumbs are coated in butter. Leave to one side.
- Make the fruit layer: place the blackberries, caster sugar, vanilla and lime juice into a medium sized bowl and stir until the fruit is coated in sugar. Leave to one side.
- For the cheesecake layer, place the double cream, caster sugar and salt into a large bowl and whisk until you just reach the soft peak stage. You want a bit of thickness there, but when you bring the whisk up and out it should ribbon back into the bowl and barely hold a peak. Add in the mascarpone and lime juice and whisk until everything is thick, creamy and smooth.
- To assemble: Place 3tbsp of the biscuit mixture into your jars and press gently into an even layer. Then place 3 heaping tbsp of the cheesecake mixture into your jar and smooth into an even layer. You want your jars filled level, so you may need more or less biscuit base and cheesecake depending on how small or big your jars are.
- To finish off, spoon some of the fruit and sauce onto the top of the cheesecake, then dig in!
- Blackberry Lime Cheesecake Jars will keep in the fridge for 3 days without the fruit topping. You can assemble the biscuit base and cheesecake layers ahead of time, then make the fruit topping, leave it in the fridge overnight and add just before serving.
- This recipe will make 4-6 servings. I had to mix and match my jars/glasses as I don't have loads of the same size, so it completely depends how big your jars are. Any individual sized jar/glass will work.
