Description
Delight in these Blackberry Mini Cheesecakes, perfect individual-sized treats featuring a buttery graham cracker crust, a creamy vanilla cheesecake filling swirled with blackberry jam, and topped with fresh blackberries. Easy to make and ideal for any occasion or dessert table.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Topping
- 1/2 cup blackberry jam or preserves
- 12 fresh blackberries, for topping
- Optional whipped cream and mint, for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Mix well until the crumbs are evenly coated with butter. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to form the crust. Bake for 5 minutes, then remove from oven and let set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add 1/2 cup sugar and vanilla extract, beating until well combined and smooth. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Stir in the sour cream just until incorporated; do not overmix.
- Assemble the Mini Cheesecakes: Spoon the cheesecake batter evenly into each prepared crust, filling nearly to the top. Place about 1 teaspoon of blackberry jam on the surface of each cheesecake and use a toothpick or skewer to swirl the jam gently through the batter to create a marbled effect.
- Bake the Cheesecakes: Bake the mini cheesecakes for 18 to 20 minutes, or until the centers are just set and slightly jiggly. Do not overbake to ensure a creamy texture.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely in the muffin tin. Once cooled, transfer to the refrigerator and chill for at least 2 hours or until firm.
- Add Final Toppings and Serve: Before serving, top each mini cheesecake with a fresh blackberry. Garnish with whipped cream and a sprig of mint if desired for an elegant presentation.
Notes
- For a homemade swirl, use seedless jam or puree fresh blackberries with a little sugar.
- These mini cheesecakes freeze well; thaw overnight in the refrigerator before serving.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overmix eggs into the batter to keep the cheesecake texture dense and creamy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
