Ingredients
1-1/2 cups miniature pretzels2 tablespoons plus 1/3 cup sugar, divided 3 tablespoons butter, melted1 cup heavy whipping cream1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar1 teaspoon vanilla extract1/2 cup white baking chips1-1/2 cups fresh blackberriesAdditional blackberries
Preparation
Pulse pretzels in a food processor until fine crumbs form. Add 2 tablespoons granulated sugar and the melted butter; pulse just until combined. Divide mixture among 6 half-pint canning jars or dessert dishes.
For 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.
Meanwhile, in a clean food processor, puree 1-1/2 cups blackberries with remaining 1/3 cup sugar; remove to a bowl. Cover and refrigerate berry mixture and remaining whipped cream until serving.
To serve, top with blackberry mixture, reserved whipped cream and additional blackberries.
