Description
Delightfully creamy and perfectly portioned, these Mini Blackberry Cheesecakes feature a buttery graham cracker crust, a smooth cream cheese filling, and a luscious homemade blackberry topping. Easy to prepare and beautifully presented, they make an ideal dessert for parties or a refreshing treat any time.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 crackers)
- 3 tbsp sugar
- 5 tbsp unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp all-purpose flour (optional, for firmer texture)
For the Blackberry Topping:
- 1 ½ cups fresh blackberries
- ¼ cup sugar
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until the texture resembles wet sand. Line a muffin tin with cupcake liners or lightly grease it. Spoon about one tablespoon of the crumb mixture into each cup, pressing down firmly to form an even crust. Bake for 8-10 minutes until golden brown, then remove and let cool.
- Make the Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy, approximately 2 minutes. Add sugar, eggs, vanilla extract, and sour cream and continue mixing until fully combined. Optionally, add a tablespoon of flour for extra firmness. Pour the batter evenly over the cooled crusts, filling each cup nearly to the top but leaving space for the topping.
- Bake the Cheesecakes: Place the filled muffin tin in the oven and bake for 20-25 minutes, or until the centers are set but still slightly jiggly. Check doneness by inserting a toothpick in the center, which should come out clean. Let cool in the pan for 10 minutes, then transfer cheesecakes to a wire rack to cool completely.
- Prepare the Blackberry Topping: In a small saucepan, combine fresh blackberries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally for 5-7 minutes, until the blackberries release their juices and the mixture slightly thickens. Remove from heat and allow to cool to room temperature. For a smoother topping, blend the mixture if desired.
- Assemble and Serve: Once the cheesecakes are completely cool, spoon 1-2 tablespoons of the blackberry topping onto each one. Garnish with fresh blackberries or mint leaves for added color and flavor. Refrigerate the assembled cheesecakes for at least 2 hours or overnight to set and chill before serving. Enjoy chilled alongside additional fresh berries or whipped cream.
Notes
- Using cream cheese at room temperature ensures a smooth filling without lumps.
- Adding flour to the filling helps achieve a firmer cheesecake texture if preferred.
- Line the muffin tin with liners for easier removal, or grease well if baking without liners.
- Blackberry topping can be made ahead and refrigerated until serving.
- Refrigerate cheesecakes overnight for best flavor and texture.
- Fresh blackberries and mint leaves make beautiful and tasty garnishes.
- This recipe can be doubled to accommodate larger gatherings.
