Mini Cheesecakes with Blackberries

Mini Cheesecakes with Blackberries

Mini cheesecakes with blackberries are a baked cheesecake that is full of fresh blackberries and then topped with a black berry fruit topping. These cheesecake cupcakes are always a hit.

Course Desserts

Cuisine American

Keyword cheesecake cupcakes, cheesecake cupcakes recipe, cheesecakes, how to make mini cheesecakes, ingredients for mini cheesecake, mini cheesecake recipe, mini cheesecake with fruit, mini cheesecakes, Mini Cheesecakes with Blackberries

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 225kcal

Author Kelsey

Ingredients

For the cheesecakes:

1 cup crushed graham crackers approx. 6 standard size graham crackers, pulsed in a food processor
3-4 Tablespoons melted butter
12 oz. cream cheese softened approx. 1 ½ bricks
2 eggs - room temperature
½ cup sour cream
½ cup granulated sugar
1 cup blackberries frozen blackberries can be used, so long as they are thawed

For the topping:

1 cup blackberries if frozen, thaw them out
½ cup granulated sugar

Instructions

Start by preheating your oven to 325 degrees. Then line your muffin tin with paper liners and set aside.
Now in a bowl you will want to work on the graham cracker crust. Take your graham cracker crumbs and mix with the melted butter. Once crumbly like sand, press into each muffin tin. I did about 1 1/2 tablespoon scoops to each muffin slot.
Press down the graham cracker crust tightly, then bake for 10 minutes.
While the crust is baking, take your softened cream cheese, eggs, and sour cream and sugar and mix until creamy.
Fold in the diced blackberries, and then scoop the batter into each slot and fill a little over 3/4 the way full.
Bake for 20-25 minutes or until the cheesecake is set.
Allow the cheesecakes to cool for 30 minutes.
In a pan on the stove you will add your berries and sugar and cook over medium heat until it boils gently.
Remove from heat and allow it to cool.
Then top each mini cheesecake with the berries and syrup.
Refrigerate the cheesecake cupcakes for up to 5 days.

Notes

You can use frozen berries in replace of fresh.

Feel free to change out the fruit used, cherries, strawberries, blueberries, etc.

You can use a gluten-free graham cracker if you need a gluten-free cheesecake.

These mini cheesecakes need to be refrigerated or freeze for 3-4 months.

Nutrition