Blackberry Sage Cheesecake Singles

These little blackberry sage cheesecake singles infuse sage into delightfully rich blackberries and could easily be adapted for triple the play at larger parties using shot glasses.

Blackberry Sage Cheesecake Singles Recipe

Servings: 6

Prep Time: 3 hours 15 minutes| Total Time: 3 hours 15 minutes

Nutritional Facts: 6g Net Carbs| 564 Calories | 53g Fat | 8g Carbs | 10g Protein | 2g Fiber

Ingredients:

• 2 cups of fresh blackberries
• 3 fresh sage leaves
• 1 cup hazelnuts
• 1 cup macadamia nuts
• 12 oz, softened cream cheese
• 3/4 cup heavy cream
• 2 tbsp sugar-free vanilla syrup

Steps:

1. In a small single-serve blender, pulse 1 cup blackberries and the sage leaves. Chop the second 1 cup of blackberries and combine. Set aside.
   
   
2. Clean blender, then add macadamia nuts and hazelnuts and pulse until smooth like a crumbled crust, not nut-butter-smooth. Set aside.
   
   
3. One last time in the blender, combine cream cheese, heavy cream, and vanilla syrup.
   
4. In the bottom of six small 8 oz glasses or mugs, layer the nut mixture first, then the cream cheese mixture, then the blackberry mixture on top.
   
   
5. Chill for at least 3 hours or overnight to thicken, then enjoy!
   

This recipe comes from my holiday cookbook, Keto All the Way!

Blackberry Sage Cheesecake Singles

Print Recipe

5 from 1 review

These little blackberry sage cheesecake singles infuse sage into delightfully rich blackberries and could easily be adapted for triple the play at larger parties using shot glasses.

• Author: Amanda C. Hughes
• Prep Time: 3 hours 15 minutes
• Total Time: 3 hours 15 minutes
• Yield: 6 Servings 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

• 2 cups of fresh blackberries
• 3 fresh sage leaves
• 1 cup hazelnuts
• 1 cup macadamia nuts
• 12 oz, softened cream cheese
• 3/4 cup heavy cream
• 2 tbsp sugar-free vanilla syrup

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Instructions

1. In a small single-serve blender, pulse 1 cup blackberries and the sage leaves. Chop the second 1 cup of blackberries and combine. Set aside.
2. Clean blender, then add macadamia nuts and hazelnuts and pulse until smooth like a crumbled crust, not nut-butter-smooth. Set aside.
3. One last time in the blender, combine cream cheese, heavy cream, and vanilla syrup.
4. In the bottom of six small 8 oz glasses or mugs, layer the nut mixture first, then the cream cheese mixture, then the blackberry mixture on top.
5. Chill for at least 3 hours or overnight to thicken, then enjoy!

Nutrition

• Serving Size: 6
• Calories: 564
• Fat: 63g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 10g

If you love cheesecake, then be sure to try out my No-Bake Pumpkin Cheesecake in Mason Jars recipe.