Mini Cheesecakes - Blackberries
Coooking Temperature: 300°F / 150°C/ Gas Mark 2.
Calories: 14
Adjust Servings Here: 12 servings
Description
These baked mini blackberry cheesecakes are rich, creamy, and swirled with a vibrant blackberry puree. Baked in muffin pans, topped with whipped cream and fresh berries, they’re the perfect bite-sized dessert.
Ingredients
For the Crust
- 1¼ cups (112 g) Graham cracker or digestive biscuit crumbs
- 3 tbsp (42 g) Unsalted butter melted
- 1 tbsp Sugar (optional skip if cookies are sweet)
For the Cheesecake Batter
- 12 oz (340 g) Cream cheese full-fat, room temp
- ½ cup (115 g) Sour cream
- ½ cup (100 g) Granulated sugar
- 2 large Eggs
- 2 tbsp Cornstarch
- ½ tbsp Lemon juice
- ½ tbsp Vanilla extract
- ½ Zest of lemon
For the Blackberry Swirl
- ⅓ cup (50 g) Blackberries (fresh or frozen)
- 1 tbsp Sugar
- 1 tsp Lemon juice
For the Topping (Cream Cheese Whipped Cream)
- ½ cup (118 ml) Heavy whipping cream cold
- 2 tbsp Powdered sugar
- 2 tbsp Cream cheese (softened)
- ½ tsp Vanilla extract
Garnish (Optional)
- 2 tbsp Blackberry puree leftover
- Fresh blackberries
- Mint leaves
Instructions
- Oven and Pan: Preheat oven to 160°C / 325°F. Line a 12-cup muffin tray with paper or foil liners.
- ? Make the Crust: Mix the cookie crumbs, melted butter, and sugar until well combined and moistened. Spoon about 1 tablespoon of the mixture into each liner and press down firmly. Bake for 5–6 minutes. Cool while you prep the filling.1¼ cups Graham cracker, 3 tbsp Unsalted butter, 1 tbsp Sugar
- ? Make the Blackberry Swirl: In a small blender or food processor, blend blackberries, sugar, and lemon juice until smooth. Strain to remove seeds for a silky swirl. Chill the puree while you make the batter.⅓ cup Blackberries , 1 tbsp Sugar, 1 tsp Lemon juice
- ? Make the Cheesecake Batter: Beat cream cheese until smooth (1–2 minutes). Add sugar, cornstarch, lemon juice, vanilla, and zest. Mix until smooth. Add sour cream and heavy cream (if using). Mix in eggs one at a time, gently. Don’t overmix. Alternatively, you can add a few teaspoons of the Blackberry puree to get a pretty purple color.12 oz Cream cheese, ½ cup Sour cream, ½ cup Granulated sugar, 2 large Eggs, 2 tbsp Cornstarch, ½ tbsp Lemon juice, ½ tbsp Vanilla extract, ½ Zest of lemon
- ? Assemble and Bake: Fill each muffin liner about ¾ full with batter. Drop ½ to 1 teaspoon of blackberry puree on top of each. Swirl gently with a skewer or toothpick. Bake for 18–22 minutes until set with a slight jiggle in the center. Cool in the pan 10 minutes, then refrigerate for at least 4 hours.
- (optional) Stabilized Whipped Cream Topping: Whip cream and powdered sugar until soft peaks form. Add cream cheese and vanilla. Beat until stiff peaks.½ cup Heavy whipping cream , 2 tbsp Powdered sugar, 2 tbsp Cream cheese, ½ tsp Vanilla extract
- ? Decorate: Pipe onto chilled cheesecakes. Drizzle leftover puree and top with fresh blackberries and mint.2 tbsp Blackberry puree, Fresh blackberries, Mint leaves
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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