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Blackberry Mini Cheesecakes

Decadent Blackberry Mini Cheesecakes Everyone Will Love

Delight in these Blackberry Mini Cheesecakes, a perfect summer treat that combines creamy filling with sweet-tart blackberry topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Feel free to use digestive biscuits for a unique flavor.
  • 2 tablespoons Sugar Adjust to your taste.
  • 5 tablespoons Unsalted Butter Ensure it's melted.
For the Filling
  • 16 ounces Cream Cheese Use Greek yogurt for a lighter option.
  • 2 large Eggs Mix thoroughly for a silky texture.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Sour Cream Greek yogurt can substitute.
For the Topping
  • 2 cups Fresh Blackberries Can substitute with raspberries or strawberries.
  • 2 tablespoons Sugar Adjust based on sweetness preference.
  • 1 tablespoon Lemon Juice Brightens flavor.

Equipment

  • muffin tin
  • mixing bowls
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Combine the graham cracker crumbs, sugar, and melted butter in a bowl until resembling wet sand. Press mixture into muffin tin lined with cupcake liners.
  3. Beat cream cheese and sugar together until smooth. Gradually add eggs, mixing after each. Stir in vanilla extract and sour cream until silky.
  4. Pour cream cheese filling over crusts filling each liner 3/4 full and smooth the tops.
  5. Bake for 20-25 minutes or until centers are slightly jiggly but set. Cool in pan for 10 minutes.
  6. Refrigerate mini cheesecakes for at least 2 hours.
  7. Prepare topping by combining blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until soft and slightly thickened.
  8. Spoon blackberry topping over each cheesecake before serving. Optionally, add a whole blackberry on top for presentation.

Nutrition

Serving: 1mini cheesecakeCalories: 220kcalCarbohydrates: 22gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months.

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