Description
Indulge in these creamy blackberry mini cheesecakes with a buttery graham cracker crust and a luscious blackberry topping. Perfect for parties, make-ahead desserts, and elegant gatherings!
Ingredients
- Graham crackers
- Butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- Blackberries
- Lemon juice
- Powdered sugar
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Crush the graham crackers into fine crumbs and mix with melted butter until combined.
- Spoon about a tablespoon of the mixture into each muffin cup, pressing firmly.
- Bake for 5 minutes, then allow to cool slightly.
Make the Cheesecake Filling:
- Beat the cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until smooth.
- Pour the cheesecake batter evenly over the crusts, filling each cup about three-quarters full.
Bake the Cheesecakes:
- Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Prepare the Blackberry Topping:
- In a saucepan over medium heat, combine blackberries, lemon juice, and powdered sugar.
- Cook for 5-7 minutes, stirring occasionally, until thickened into a sauce.
- Let the topping cool completely before spooning over the chilled cheesecakes.
Notes
- Crust Alternatives – Use crushed Oreos or vanilla wafers instead of graham crackers.
- Berry Swirl – Swirl blackberry puree into the cheesecake batter for a marbled effect.
- Gluten-Free Option – Use gluten-free graham crackers.
- Chocolate Twist – Add a layer of melted chocolate over the crust before adding the filling.
- Prep Time: 20 minutes
- chill time: 2 hours
- Cook Time: 20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry cheesecake, mini cheesecake recipe, easy cheesecake, bite-sized dessert, blackberry dessert