I got this recipe from the local CO-OP in our neighborhood.  I have to say this has become one of my all time favorite desserts.  Of course I tweaked it a bit (surprise…surprise) by adding a mixture of butter and crumbled graham crackers.

The graham cracker mixture went into the dish first, then the cheesecake mixture and lastly it is topped off with the fruit mixture. I have used strawberries, blueberries and raspberries and all were delicious; however, my favorite was raspberry.

Also I put my cheesecake cups into the freezer for 30 minutes.  OMG….so freaking refreshing on a hot summer day!  Every pie hole deserves a big spoonful! Believe me, you wont be disappointed!

Ingredients

CHEESECAKE

• 1/2 cup heavy cream, cold
• 1/2 pound cream cheese, room temperature
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 teaspoon vanilla extract

BLACKBERRY SAUCE

• 12 ounces blackberries, washed
• 2 tablespoons sugar
• 4 tablespoons water
• 1/2 lemon, juiced

Preparation

1. In a chilled mixing bowl, beat the heavy cream until medium peaks are formed. In a separate bowl, beat the cream cheese, sugar, honey and vanilla until smooth and creamy. Fold the whipped cream into the cream cheese mixture and set aside.
2. In a medium saucepan, combine the blackberries (reserve a few for garnish!), sugar, water and lemon juice and bring to a boil. Reduce the heat to simmer and cook the berries for 8 to 10 minutes, stirring frequently, until the berries are broken down and the mixture has become syrupy. Remove from heat and allow to cool slightly.
3. To assemble the cheesecake cups, place a spoonful of blackberry sauce in the bottom of 6 individual ramekins, tumblers or small dishes and spoon a large scoop of the cheesecake mixture on top of the sauce. Finish by pouring the remaining blackberry sauce over the top of each serving and top with fresh berries. Serve immediately or refrigerate before serving.