Lemon Cheesecake Cream Cups With Blackberries and Cashew Cookie Knobs
Serves 4 to 6
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Cooking tools:
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Parchment paper
- Cooling rack
- Chef's knife
- Cutting board
- Spoon
- Glass
- Plastic wrap
Ingredients
- 4 ounces cream cheese, softened
- 6 ounces lemon curd (I like the Trader Joe’s brand)
- 1 heaping C Cool Whip thawed
- 18-20 frozen whole blackberries, thawed, juice reserved
- 1 17.5 ounce Betty Crocker sugar cookie mix
- ½ C butter, soft
- 1 egg
- 1 T half and half
- 12 cashew halves
- ½ C (amount after grounding) salted cashes, ground to a very, very coarse blend
- Powdered sugar for garnish
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