Cheesecakes are the pretty and convenient crown pleasers. These blackberry mini cheesecakes have a classic cream cheese batter baked over graham cracker crust then topped with homemade blackberry filling.
Table of Content
Have you been enjoying the amazing desserts this summer? We are in the mood for the mini version of things so we can do more social distancing. I love serving mini desserts when I have guests so there is less for me to do in terms of cutting and serving.
Why make mini cheesecakes?
- These are perfect crowd-pleasers and a lot less hassle when entertaining. At a party you already have so much to take care of so slicing and serving a large cheesecake is one less work to do with these mini cheesecakes.
- You can even use one cheesecake recipe with many different fruit fillings to give your guest more varieties as I have done with my raspberry mini cheesecakes, blackberry mini cheesecakes
- These baked blueberry cheesecakes have three components.
- The crust- the rich batter is then poured over a graham cracker crust Today, I have used cookie crumbs but you can also use my homemade cheesecake crust
- The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sour cream, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
- The blackberry topping - This takes just five minutes to make and you can use fresh or frozen blackberries.
The timeline and process
- Prepare crust - 5 to 7 mins
- Make cheesecake batter - 10 mins
- Bake - 25 to 30 mins
- Fruit filling/topping - 5 mins
- Chill cheesecakes - 3 hours
Ingredients and substitutes
- Blackberries- I prefer using frozen fruits (blackberries) when making fillings. Frozen fruits tend to break down easily making the fruit soft and almost melt in the mouth. Fresh fruit usually tends to hold its shape better and takes a little longer to soften. Having said that there ain't nothing like fresh fruits so definitely use fresh when you have them in season.
- Crackers/Biscuits - graham crackers usually are very commonly used but to me, it's about what you like to eat. You want them to be the digestive type with no sugar or little sugar. Alternatively, you can make the cheesecake crust from scratch.
- Cream cheese - I highly recommend using a good full-fat cream cheese for texture and flavor. I love to use a combination of cream cheeses. So today, I am using mascarpone which is 40% fat, and two local brands one is 32% and the other 29%.
- Egg - We have just one in this recipe, so make it a large one. I have not tried substituting eggs in this recipe. If you do, let us know the outcome in the comments below.
- Cornstarch/Cornflour - helps hold the batter together so you get nice pretty slices and texture. You can omit the cornstarch but the cheesecake will be more delicate.
- Lemon juice - really brings out the flavor of all the rest of the ingredients and cuts down the sweetness
Blackberry mini cheesecakes
- Preheat the oven at 300°F / 150°C/ Gas Mark 2.
- Lightly spray a silicone mold pan or removable bottom muffin pan. Alternatively, use cupcake liners in a regular muffin pan
Pro tip - you can use regular cupcake pans to make mini cheesecakes in liners or remove the liners once chilled.
Crust
- Crush the graham cracker in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Divide the mixture between 10 to 12 molds or muffin cups. Use a pastry tamper or the back of a ¼ measure cup to help press the crumbs firmly to the base. Let chill in the fridge while you make the filling
Pro tip - make sure to press down firmly on the crumbs or the bottom will be a crumbly mess when you unmold later.
Blackberry Filling
- In a saucepan, over medium heat, add the blackberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blackberries whole. - Combine the remaining water with cornstarch. Add it to the blackberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while.
Pro tip - Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan. - Strain about ½ cup of the blackberry filling thru a mesh/sieve to get about ¼ cup of blackberry sauce for the cheesecake batter - set aside. Save the rest to use on the top of the chilled cheesecake in the end.
Cheesecake filling
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.
Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster. - Add the eggs, one at a time, making sure to incorporate each well.
Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix. - Add the prepared blackberry sauce that we strained earlier to the cheesecake batter and combine well.
Pro tip - This will give a pretty pink color and blackberry flavor to the cheesecake batter. Alternatively, you can skip the sauce to make white cheesecakes - Divide the batter between the prepared pans over the chilled cookie crumbs. Place the muffin tray in a baking pan. Pour about a cup of hot water on the outside of the baking pan.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake and Top
- Bake for 25 to 30 minutes until the top is set but still slightly wobbly. Once baked remove and let cool in the pan for 10 minutes. Place in the fridge to cool completely.
- Once cooled remove each cheesecake from the mold onto a serving platter. Top each cheesecake with a tablespoon of the cooled blackberry filling.
Pro tip- do not try to unmold the cheesecake before chilling for at least 4 hours otherwise they will fall apart. Chilling will ensure the crust comes one in one piece too. - Garnish with fresh or frozen blackberries and mint.
- Enjoy!
more cheesecake recipes
How long will these mini cheesecakes keep?
These baked mini blueberry cheesecakes will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
Can I freeze these mini cheesecakes?
Yes, you can freeze these cheesecakes in the freezer for up to three months. Make sure to wrap each well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
Do I have to bake mini cheesecakes in a water bath?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft and silky.
How do I know if my cheesecakes are over-baked?
Overbaked cheesecakes often have a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
Printable Recipe
Mini Cheesecakes - Blackberries
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 300°F / 150°C/ Gas Mark 2.
Difficulty: Easy
Calories: 265kcal
Adjust Servings Here: 8 Mini cheesecakes
Description
Cheesecakes are the pretty and convenient crown pleasers. These blackberry mini cheesecakes have a classic cream cheese batter baked over graham cracker crust then topped with homemade blackberry filling.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Crust
- 7 oz (20 g) Graham crackers ((or digestive biscuits))
- 1 tablespoon Sugar
- 2 tablespoon Butter (melted)
Cheesecake filling
- 1 lb (450 g) Cream cheese ((1 lb))
- ½ cup (120 ml) Sour cream
- ¼ cup (50 g) Sugar
- 1 Egg (large)
- 1 tablespoon Lemon juice
- 2 tablespoon Cornstarch
Blackberry Filling for the top
- 7 oz (200 g) Blackberries
- ¼ cup (50 g) Sugar
- 1 tablespoon Lemon juice
- 2 tablespoon Cornstarch
- ½ cup Water
Instructions
- Preheat the oven at 300°F / 150°C/ Gas Mark 2.
- Lightly spray a silicone mold pan or removable bottom muffin pan. Alternatively, use cupcake liners in a regular muffin pan Pro tip - you can use regular cupcake pans to make mini cheesecakes in liners or remove the liners once chilled.
Crust
- Crush the graham cracker in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Divide the mixture between 10 to 12 molds or muffin cups. Use a pastry tamper or the back of a ¼ measure cup to help press the crumbs firmly to the base. Let chill in the fridge while you make the fillingPro tip - make sure to press down firmly on the crumbs or the bottom will be a crumbly mess when you unmold later.
Blackberry Filling
- In a saucepan, over medium heat, add the blackberries, sugar, lemon juice, and ¼ cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blackberries whole.
- Combine the remaining water with cornstarch. Add it to the blackberries. Continue to cook on low heat until the filling is thick and glossy. Remove and let cool for a while. Pro tip - Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan.
- Strain about ½ cup of the blackberry filling thru a mesh/sieve to get about ¼ cup of a blackberry sauce for the cheesecake batter - set aside. Save the rest to use on the top of the chilled cheesecake in the end.
Cheesecake filling
- In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster.
- Add the eggs, one at a time, making sure to incorporate each well. Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
- Add the prepared blackberry sauce that we strained earlier to the cheesecake batter and combine well. Pro tip - This will give a pretty pink color and blackberry flavor to the cheesecake batter. Alternatively, you can skip the sauce to make white cheesecakes
- Divide the batter between the prepared pans over the chilled cookie crumbs. Place the muffin tray in a baking pan. Pour about a cup of hot water on the outside of the baking pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake and Top
- Bake for 25 to 30 minutes until the top is set but still slightly wobbly. Once baked remove and let cool in the pan for 10 minutes. Place in the fridge to cool completely.
- Once cooled remove each cheesecake from the mold onto a serving platter. Top each cheesecake with a tablespoon of the cooled blackberry filling.Pro tip - do not try to unmold the cheesecake before chilling for at least 4 hours otherwise they will fall apart. Chilling will ensure the crust comes one in one piece too.
- Garnish with fresh or frozen blackberries and mint.
- Enjoy!
Recipe Notes & Tips
- Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. Cold ingredients will give a lumpy or curdled cheesecake batter.
- For the crust, you can use graham crackers but you can try any of your favorite brands of cookies such as Oreos, biscoff or digestive.
- Use good quality cream cheese such as Mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese which can affect the consistency of your baked batter.
- You can thaw cream cheese in the microwave at 50% power for 10 secs at a time but do not melt it as it does alter the taste and texture.
- Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
- Never over mix, a cheesecake batter at this will incorporate air and lead to cracking on the top.
- Not all cheesecakes need to be baked in a water bath but since cheese is so delicate a water bath helps it bake gently leaving that custard-like creaminess.
- When baked let the cheesecake cool in the pan. Once cold they will release easily without breaking or crumbling. Fresh cheesecakes are delicate and can break easily.
- The filling recipes are from scratch and easy to make in less than 5 minutes. But you can certainly use store-bought ready-to-use fruit fillings.
- If you don't want to use a fruit filling you can also top each cheesecake with whipped cream and fresh fruits instead
Nutrition Information
Calories: 265- kcalCarbohydrates: 28.8- gProtein: 4.9- gFat: 17.1- gSaturated Fat: 10- gPolyunsaturated Fat: 7- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 66- mgSodium: 266- mgPotassium: 0- mgFiber: 1.2- gSugar: 1.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Kim
Do you mind providing the exact silicone muffin pan you used for this recipe? They came out beautiful.
Veena Azmanov
Kim I believe it is this - 6 cup muffin pan
Jess
These look amazing. I just have a few questions.
🙂
How long ahead of time can these be made and what is the best method to store?
It looks like these are cupcake sized, can you confirm and not mini-cupcake size?
If I make these in a cupcake pan with paper liners, what is the beat way to remove them from the pan?
Thanks!
Veena Azmanov
Hey Jess, I made these a day ahead of time and I stored them in the fridge wrapped in cling/plastic wrap to prevent drying out.
Yes, I did them in silicon muffin cupcake pans. Mine looks similar to the regular muffin cups.
Depending on how much you fill you can get between 6 to 10 - I divided my batter into 8 cups. Six would make generous portions.
You can make them in a cupcake pan with cupcake liners for sure. But they will have to be served in cupcake liners. So you won't get to see the pretty side view but still delicious.
I baked them in silicone molds so when cold you can just pop them out serve them like this.
Feel free to ask any more questions. I think you wil love these
Jess
I think that I want to make these in my mini-cupcake 24 silicone pan. Any differences in cooking temps/times? Any advice on best method to remove from silicone baking pan without wrecking them?
Veena Azmanov
Hey, Jess. Yes, you can use silicon baking pan. In fact, in some of the mini cheesecakes, you can see I have used the silicone baking pans. I highly recommend using the regular silicon cupcake size pans. The ones that are deeper need to be filled less and take a bit of an effort to get out. Also, I always take them only after they are thoroughly chilled so they do not break.
Heather
Gorgeous! Love the color of these and how can anyone say no to cheesecake? Very creative making these so little .. perfect for controling that sweet tooth but blackberries are so delicious, I would probably eat the all anyways 🙂
Veena Azmanov
Absolutely, how can anyone say no to cheesecake! Right
Padmajha Sureshbabu
The mini cheeseakes look so cute! And that blackberry filling makes it all the more yum!
Veena Azmanov
Definitely makes it even more yumm..
Marisa Franca
Those mini Blackberry Cheesecakes are adorable. Perfect for a party and a dessert tray. I think individual desserts like your mini cheesecakes are more elegant on a nice piece of china. The flavor of blackberry is a stark contrast to the filling. And what a great idea you have for making a base. Sometimes I don't have graham crackers.
Veena Azmanov
Absolutely, Marisa. We love individual servings very much for parties. Thanks