Why You’ll Love This Recipe

These Miniature Blackberry Cheesecakes offer the perfect balance of tangy cream cheese and the juicy sweetness of blackberries. The buttery graham cracker crust is the ideal base for the rich and smooth cheesecake filling, while the blackberry topping adds a burst of color and flavor. With a light and creamy texture, these mini cheesecakes are sure to impress anyone with a sweet tooth. They’re easy to make, beautifully presented, and perfect for portion control, making them a go-to dessert for any event or gathering.

Ingredients

For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the blackberry topping:
- 1 cup fresh blackberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 tablespoon of the mixture into each muffin cup and press down firmly using the back of a spoon or your fingers. Bake for 8-10 minutes, until golden and set. Remove from the oven and let cool while you prepare the cheesecake filling.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and vanilla extract, and beat until fully incorporated. Finally, mix in the sour cream until the filling is smooth and light.
Assemble the cheesecakes: Spoon or pipe the cheesecake filling over the cooled graham cracker crusts in each muffin cup, filling them nearly to the top. Smooth the tops with a spatula.
Bake the cheesecakes: Bake for 18-20 minutes, or until the cheesecakes are set around the edges and slightly jiggly in the center. Be careful not to overbake, as the center should remain soft. Allow the cheesecakes to cool at room temperature for 10 minutes, then transfer to the fridge to chill for at least 2 hours (or overnight) to set completely.
Make the blackberry topping: While the cheesecakes chill, prepare the blackberry topping. In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Cook, stirring occasionally, until the blackberries begin to break down and release their juices, about 5-7 minutes. Once the mixture has thickened slightly, remove it from the heat and let it cool.
Top and serve: Once the cheesecakes have fully set, spoon the blackberry topping over each mini cheesecake just before serving. Garnish with additional fresh blackberries if desired.

Servings and Timing

Servings: 12 mini cheesecakes
Prep time: 15 minutes
Cook time: 18-20 minutes
Chill time: 2 hours or overnight
Total time: 2.5-3 hours (including chilling time)

Variations

Berry Topping Variations: Instead of blackberries, you can use other berries like raspberries, strawberries, or blueberries. A mix of berries would also work beautifully.
Crust Alternatives: For a gluten-free option, you can substitute the graham cracker crumbs with gluten-free cookies or almond meal.
Chocolate Option: Add a tablespoon of cocoa powder to the cheesecake filling for a chocolate-flavored variation. You can also drizzle some chocolate ganache on top along with the blackberry topping for a decadent twist.
No Bake Option: If you prefer a no-bake version, prepare the crust and cheesecake filling, but refrigerate instead of baking. Allow the cheesecakes to chill for 4 hours or overnight until firm.

Storage/Reheating

Storage: Store leftover Miniature Blackberry Cheesecakes in an airtight container in the refrigerator for up to 3 days.
Freezing: These cheesecakes freeze well! After they have fully set, wrap each mini cheesecake individually in plastic wrap and store in a freezer-safe container. They can be frozen for up to 1 month. Thaw in the fridge for a few hours before serving.
Reheating: Since these cheesecakes are best served cold, there’s no need for reheating. Just enjoy them straight from the fridge!

FAQs

Can I use frozen blackberries for the topping?

Yes! Frozen blackberries can be used in place of fresh blackberries. Just be sure to thaw them before cooking, and you may need to adjust the cooking time slightly to account for the extra moisture.

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling in advance and store it in the refrigerator until you’re ready to assemble the cheesecakes. Just be sure to chill the cheesecakes for a couple of hours before serving.

Can I make these mini cheesecakes ahead of time?

Absolutely! These cheesecakes are perfect for making ahead of time. In fact, they taste even better after chilling for a few hours or overnight, as the flavors have time to meld together.

Can I use a different type of crust?

Yes, you can use a cookie crust, such as an Oreo or ginger snap crust, for a different flavor. You could also use a nut-based crust like almond meal for a gluten-free option.

How do I know when the cheesecakes are done baking?

The mini cheesecakes are done when the edges are set and the centers are slightly jiggly. They will firm up as they cool, so don’t worry if the center is still a bit soft when you take them out of the oven.

How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overbaking the cheesecakes. Also, allowing them to cool gradually at room temperature before refrigerating them helps to minimize cracks.

Can I use a springform pan for this recipe?

Yes, you can use a mini springform pan or a regular-sized 9-inch springform pan for a larger cheesecake. Just adjust the baking time and make sure to chill the cheesecake thoroughly.

How can I make these cheesecakes sweeter?

If you prefer a sweeter cheesecake, you can increase the amount of sugar in the filling by 1-2 tablespoons or add a little honey or maple syrup to the blackberry topping.

Can I add a topping other than blackberries?

Yes, you can use any fruit or even a fruit compote of your choice. Fresh raspberries, blueberries, or even a strawberry glaze would pair beautifully with these cheesecakes.

Conclusion

Miniature Blackberry Cheesecakes are the perfect combination of creamy cheesecake and the refreshing, sweet-tart taste of blackberries. These individual-sized cheesecakes are a delicious and visually stunning treat that will impress your guests and satisfy your sweet tooth. Whether you’re making them for a special event or enjoying them on a casual day, these mini cheesecakes are sure to be a hit. Simple to make, full of flavor, and easy to serve, they’re the perfect dessert for any occasion!

Miniature Blackberry CheesecakesMiniature Blackberry Cheesecakes