Donna Hay - Recipes

blackberry cheesecake pots

250g cream cheese
¼ cup (55g) caster (superfine) sugar
¼ cup (60ml) pouring (single) cream
1 teaspoon vanilla extract
120g fresh 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 (125ml) dishes and refrigerate for 1 hour or until firm. Serve with the biscotti and the remaining blackberries. Serves 4.