Recipe: Blackberry & White Chocolate Cheesecake Cups (and the ‘We Should Cocoa’ Challenge)

Blackberry & White Chocolate Cheesecake Cups

Blackberry season is here once again, hooray!  There surely can’t be many better ways to while away a September afternoon than foraging for wild blackberries, and if you’re searching for an easy but lavish-looking dessert to show off your harvest, look no further than these little Blackberry & White Chocolate Cheesecake Cups.

I’m very chuffed to be hosting the ‘We Should Cocoa‘ chocolate challenge this month, on behalf of Choclette from Tin & Thyme.  The theme I’ve chosen for September is… you guessed it, blackberries.  So get blackberrying, and add your blackberry & chocolate creations to the linky below.  I can’t wait to see what you all come up with! 

Here’s my entry to start things off…. Blackberry & White Chocolate Cheesecake Cups.

Blackberry & White Chocolate Cheesecake Cups
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4 cheesecake cups
  • 150g white chocolate
  • 300g blackberries
  • 8 digestive biscuits
  • 30g butter
  • 300g soft cheese
  • 140ml double cream
  • 25g caster sugar + 1tbsp extra for blackberries
  1. Break the white chocolate into chunks, place in a microwaveable bowl, and microwave at 50% power in 30 second blasts until melted, stirring frequently. Set aside to cool slightly.
  2. In a small saucepan, heat 150g of the blackberries with 1tbsp caster sugar and 2tbsp water - bring to a boil then reduce to a gentle simmer and cook for 3-4 minutes until the liquid is slightly reduced and syrupy. Set aside to cool.
  3. Place the digestive biscuits into a sandwich bag, seal and crush into fine crumbs. Melt the butter then pour into the biscuits and toss together to coat.
  4. In a large bowl, whisk together the cream, cream cheese and 25g caster sugar, then when it is forming soft peaks, stir through the white chocolate.
  5. To layer the cheesecakes, divide the biscuit mixture between 4 glasses and press down slightly with the back of a spoon. Next, divide the cream cheese mixture between the glasses and flatten with the back of the spoon. Finally, finish by pouring over the blackcurrant syrup, and then topping with the remaining fresh blackberries.
  6. Chill until serving.

For inspiration, take a look at Choclette’s round up from the August We Should Cocoa challenge here.

This month’s theme is Blackberries.  Here’s how to take pert:

  1. Post your recipe on your blog with photographs if possible.
  2. Mention “We Should Cocoa” in your post and link to both this post on The Veg Space and to the We Should Cocoa homepage on Tin and Thyme.
  3. Add your submission to the linky below. 
  • Entries should be submitted no later than midnight of the 25th of the month.
  • The round up of entries will be posted on The Veg Space on or before the last day of the month.
  • If tweeting or instagramming, do use #WeShouldCocoa and both @TheVegSpace and @Choclette8 and we will endeavour to retweet and like all we see.
  • A full round-up of entries will be posted by the end of the month. You can read the full rules on the We Should Cocoa page.
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I’m also entering this recipe in the Great British Blackberry Recipe Roundup run by Farmersgirl Kitchen and Lavender and Lovage.



  1. What a lovely recipe to get us all started Kate. The photograph is gorgeous and I want to dive right in. Great ingredient for September. Thanks for hosting and I look forward to seeing what everyone comes up with.

    1. Thanks Choclette – yes looking forward to seeing everyone’s creations!

  2. what a lovely theme… I adore blackberries and have loads of them… I have no idea what to bake but i’m sure i’ll come up with something! x

    1. Look forward to seeing what you come up with Dom!

  3. Ooooh these look good and I really like the glasses you’ve used! There are so many blackberries at the moment so this is perfectly in season too!

    1. Thanks! x

  4. If I promise to be your best friend for ever can I please come over and grab a coule?

    1. Haha – if my friends hadn’t scoffed the lot in 20 seconds flat you would have been very welcome to some!! x

  5. Yay for blackberry season. This looks like the perfect way to use them too!

    1. Thanks Dannii! x

  6. Love white chocolate cheesecake. These look very lovely x

  7. Ooh these individual white chocolate cheesecakes with blackberries look so scrummy. Congratulations on hosting We Should Cocoa – that’s how I found your site. I will try and enter this month as I love blackberries- great choice. Sammie

    1. Thanks Sammie – hope you get an entry in, we’ve had some lovely ones so far!

  8. I love any cheesecakes and these ones look so pretty!

    1. Thanks Corina! x

  9. oh my that looks so good, I love a dessert in a glass. Thank you for joining us for The Great British Blackberry Recipe Round Up.

  10. That seems so delicious! Thanks for sharing.

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