Blackberry Mini Cheesecakes
Miniature cheesecakes topped with vibrant fresh blackberries, perfect for any gathering, offering a rich and creamy dessert experience.
Ingredients
For the crust
- 1 ¼ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries and more for decoration
For the topping
- Whipped cream (for serving, optional)
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and prepare a muffin tin by lining it with paper liners.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are evenly coated.
- Spoon the mixture into each liner and press it down firmly to create an even layer at the bottom. Bake for about 8–10 minutes until lightly golden. Let cool.
Filling
- In a large bowl, beat the softened cream cheese and sugar together with a mixer until smooth and creamy.
- Add the eggs one at a time, mixing well each time. Finally, stir in the vanilla extract and gently fold in the blackberries.
Assembly
- Pour the cheesecake mixture over the cooled crusts, filling each liner to about three-quarters full.
- Put the muffin tin back in the oven and bake for about 18-20 minutes, until the centers slightly jiggle but are set.
- Remove from the oven and let them cool in the tin for about 10 minutes. Transfer to the fridge, allowing them to chill for at least 2 hours (or overnight if you can wait!).
Serving
- Once chilled, top with whipped cream and extra blackberries if desired. Enjoy!
Notes
For a gluten-free version, use almond flour or gluten-free graham crackers for the crust. Keep an eye on baking time as ovens vary, overbaking can lead to cracks. Ensure cream cheese is at room temperature to avoid lumps.