1-1/2 cups miniature pretzels
2 tablespoons plus 1/3 cup sugar, divided
3 tablespoons butter, melted
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup white baking chips
1-1/2 cups fresh blackberries
1Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and melted butter; pulse just until combined. Divide mixture among six half-pint canning jars or dessert dishes.
2For cheesecake layer, beat cream until stiff peaks form. In another bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in 1-1/2 cups of the whipped cream, then baking chips. Spoon over pretzel mixture. Refrigerate, covered, until cold, about 3 hours.
3Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
4To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.
For a blackberry-lime variation, omit the vanilla and add 1/2 teaspoon of grated lime zest with an extra tablespoon of confectioners' sugar.
Thawed frozen blackberries can be used in place of the 1-1/2 cups fresh berries used in the puree.
I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of chips, blackberry puree and sweet and salty pretzel crust make this a sensational mini dessert.
Prep: 25 min. + chilling
Makes 6 servings
1 serving: 553 calories, 38g fat (23g saturated fat), 102mg cholesterol, 359mg sodium, 49g carbohydrate (38g sugars, 2g fiber), 6g protein.