Mini Upside-down BlackBerry Cheezecake!!

My lovely friend Rachel came over to my house last week toting a Pyrex dish full of Blackberries for me, and I instantly thought: Blackberry Cheezecake! 

I don't know what else to write about this recipe other then the embarrassing fact that I ate the entire mini cheezecake to myself (over the course of a few days, mind you), and it was terribly, torturously good. So now I need to get my hands on another batch of Blackberries, preferably double what this recipe calls for, so I can make it again and share it with my thoughtful and giving friend! Besides, it's berry season and what better excuse do I need other than that?

In this post I'm going to start with the recipe steps first, and from there I'll move on to the "assembling" of the mini cheezecake. It's really easy, so don't be intimidated - but make sure that you don't skip any steps. 

Mini Upside-down Blackberry Cheezecake

Step 1. Cheezecake Cream

The following recipe can be doubled for making a large plain Cheezecake. Please see the Special note after the recipe.

1 c Macadamia nuts

1 c Cashews - soaked for 2 to 4 hours 

2 tsp Vanilla

2 tsp Lemon juice

1 tsp Apple Cider Vinegar //or// Coconut Vinegar 

12 Medjool Dates - soaked in warm water for 10 minutes, pits removed

1/2 c Coconut Oil

1/2 c Water

1/4 tsp Sea Salt

Puree until very-very smooth. Set aside.

Special note: You will only be using HALF of this cheezecake cream for the mini cheezecake - you can store the remaining cheezecake cream in your freezer (it will keep for months) or stay tuned within the next couple of days to see more options/ideas for the use of the Cheezecake cream.

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Step 2. Blackberry Puree/Topping

1/2 c Blackberries - **Set these aside for later

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Into Blender or Food Processor combine the following:

3/4 c Blackberries - These are for the sauce

5 to 6 Medjool dates - soaked in warm water for 10 minutes, pits removed

1/4 c Water

Puree until smooth. Set aside.

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Step 3. Cheesecake Crust

3/4 c Walnuts

1/2 Tsp Cinnamon

1/4 tsp Sea Salt

2 Tbsp Ape Date Sweetener//or//Plain Date paste

Puree until an even crumble. Set aside.

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Step 4. Assembling your Mini Upside-down Blackberry Cheezecake (Wow, that was a mouth full!)

For assembling your Upside-down Cheezecake here's what you'll need: 

Two 3 cup Tupperware containers //or// deep soup bowls similar in size

Two big pieces of Parchment Paper 

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Place 1 sheet of Parchment paper over 1 of your Tupperware containers

Proceed to place the second Tupperware container inside of the first container, pushing the Parchment paper inside. Proceed to do this with BOTH Tupperware containers and Parchment paper.

Both of your containers should look like this (above photo).

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Proceed by filling both of your Parchment lined containers as noted: 

---Fill one container with Half of your Berry Puree (setting aside the rest for the topping)

---Fill one container with Half of your Cheezecake Cream (Ignore the container that is not lined! I'm a space-cadet!)

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Remove your Cheezecake Cream from it's container and proceed to smooth out both sides with a buttah knife! 

With a knife or toothpick you can OPT to make grooves on the side of your Cheezecake cream that will be touching the Blackberry puree. I was going for a marble look, which didn't really work out as I planned, but I'm sure if my grooves were bigger/deeper than it would have worked better. It didn't ruin the taste, thankfully!

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Now, as gingerly as possible you will need to transfer your Cheezecake Cream into the container - placing it on top of the Blackberry puree:

Yay! You did it!

Now get this cheezecake into the freezer and let it firm up for about a half an hour. 

After the cheezecake has firmed up in the freezer you can add the crust:

Cheezecake Crust...pre-smashing-down.

This is what you want your Upside-down Cheezecake to look like once the crust has been distributed evenly.

Now pop that little bugger BACK into the freezer for roughly 2-3 hours.

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When your Cheezecake has firmed throughout (after hanging out in the freezer for a few hours) remove it, pulling the Parchment lining OUT from the container (your mini cheezecake will stay completely in tact in the paper). Turn your Cheezecake OVER, onto a small plate and peel the Parchment Paper off...

Daaawww! Lookie how CUTE! You're almost done!

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Now hurry up and mix the remaining Blackberry Puree with the 1/2 cup of whole Blackberries that you had set aside. Pile it on top of your cute little upside-down Cheezecake and...

There she is! The cutest and tastiest little Cheezecake you've ever seen!

Now just because this cheezecake calls for blackberries, don't think that you can't use another type of fruit! Try it - and if you do, let me know! Take a photo of your mini upside-down cheezecake, send it to me - I'll post it on Addicted to Veggies and link to your blog or site as well. 

Yummy food should not be missed out on - so go make this now!

xoxo,

Sarahfae - AtV