These delightful mini cheesecakes are a perfect balance of rich creaminess and the tangy sweetness of blackberries. An ideal dessert for parties or any special occasion!
📝 Ingredients:
For the Crust:
- 🍪 1 1/4 cups graham cracker crumbs
- 🥄 3 tablespoons sugar
- 🧈 5 tablespoons butter, melted
For the Cheesecake:
- 🧀 16 ounces cream cheese, softened (2 typical 8-ounce blocks)
- 🥄 2/3 cup sugar
- 🍶 1/4 cup sour cream
- 🍦 1 teaspoon vanilla paste or vanilla extract
- 🥚 2 eggs
- 🍇 1/2 cup blackberry puree
Topping Ideas:
- 🍦 Whipped cream
- 🍇 Blackberry pie filling
- 🌿 Mint leaf
- 🍪 Graham cracker crumbs
📋 Directions:
- 🍪 Make the Crust:
Preheat your oven to 325°F and line a muffin tin with cupcake liners. In a bowl, whisk together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Scoop 1 1/2 tablespoons of the crust mixture into each cupcake liner. Press firmly to create an even base. Bake for 5 minutes, then let cool completely. - 🧀 Make the Cheesecakes:
Increase the oven temperature to 350°F. In a large bowl, use a stand or electric mixer to beat the softened cream cheese and sugar until smooth. Mix in the sour cream and vanilla. - 🥚 Add the Eggs and Blackberry Puree:
Add the eggs, one at a time, mixing until just combined. Gently fold in the blackberry puree with a spatula to maintain a swirl effect. - 🧁 Assemble and Bake:
Spoon the cheesecake batter onto the cooled crusts, filling each liner about 3/4 full. Bake for 25-30 minutes, until the centers are set with a slight jiggle. Remove from the oven and cool to room temperature before transferring to the fridge to chill completely. - ✨ Serve and Decorate:
Top the mini cheesecakes with blackberry pie filling, whipped cream, fresh blackberries, a mint sprig, and a sprinkle of graham cracker crumbs.
📊 Nutritional Information:
⏰ Prep Time: 20 minutes
🔥 Cook Time: 30 minutes
❄️ Chill Time: 2 hours
⏳ Total Time: ~3 hours
🔥 Calories: ~250 kcal per mini cheesecake
🍽️ Servings: 12
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