Description
Indulge in these delightful Blackberry Mini Cheesecakes that are perfect for any occasion. Creamy cheesecake filling swirled with blackberry preserves and topped with fresh berries, all nestled in a sweet graham cracker crust.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup blackberry preserves
Topping:
- 1 cup fresh blackberries for topping
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press mixture into cupcake liners.
- Make Filling: Beat cream cheese and sugar, add eggs, vanilla, and sour cream. Divide batter into liners.
- Add Preserves: Top each cheesecake with blackberry preserves, swirl gently.
- Bake: Bake for 18–20 minutes. Cool, then chill for 2 hours.
- Finish: Top with fresh blackberries before serving.
Notes
- Try a mix of berries for variety
- Use crushed vanilla wafers for a different crust
- Mini cheesecakes freeze well
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
