Blackberry Mini Cheesecakes are sweet, creamy, and perfectly portioned desserts topped with juicy blackberries and a swirl of fresh berry sauce. With a buttery graham cracker crust and a smooth cheesecake filling, these little treats are both elegant and easy to make. I love baking them for parties, holidays, or when I just want something indulgent without committing to a full-sized cake.
Why You’ll Love This Recipe
I love this recipe because the mini size makes it ideal for serving at gatherings or packing for on-the-go treats. The blackberry topping adds a fresh, fruity contrast to the rich cheesecake, and they bake faster than traditional cheesecakes. They’re just as delicious chilled the next day, which makes them perfect for making ahead of time. Plus, they look beautiful on a dessert table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Melted butter
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Sugar
For the cheesecake filling:
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Cream cheese, softened
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Granulated sugar
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Eggs
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Vanilla extract
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Sour cream or plain Greek yogurt
For the blackberry topping:
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Fresh or frozen blackberries
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Sugar
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Lemon juice
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Cornstarch (for thickening, optional)
Directions
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I preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
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I mix the graham cracker crumbs, melted butter, and sugar, then press a spoonful into the bottom of each liner to form the crust.
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I bake the crusts for 5 minutes and set them aside to cool.
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In a large bowl, I beat the cream cheese until smooth, then mix in the sugar, eggs, vanilla, and sour cream until creamy.
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I pour the filling over the crusts, filling each liner almost to the top.
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I bake for 15–18 minutes, just until the centers are set but slightly jiggly. I let them cool at room temperature, then chill for at least 2 hours.
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While they chill, I make the blackberry topping by simmering berries, sugar, and lemon juice in a saucepan until thickened. I add a bit of cornstarch if I want it thicker.
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I spoon the cooled berry sauce over the cheesecakes before serving, and top with extra blackberries if I have them.
Servings and timing
This recipe makes about 12 mini cheesecakes and takes around 1 hour total—20 minutes for prep, 15–18 minutes for baking, plus chilling time. They’re great for parties or storing in the fridge for a few days.
Variations
Sometimes I swap blackberries for raspberries, blueberries, or strawberries depending on what I have. I’ve also made these with chocolate cookie crusts or added lemon zest to the filling for extra brightness. For a gluten-free version, I use gluten-free cookies or almond flour in the crust.
Storage/reheating
I store the mini cheesecakes in the fridge for up to 4 days in an airtight container. They taste best cold or slightly chilled, and I don’t reheat them. If I want to freeze them, I do it without the topping, then thaw and add the berries before serving.
FAQs
Can I use frozen blackberries?
Yes. I simmer them just like fresh berries, though I may need to cook them a bit longer to thicken the sauce.
How do I know when the cheesecakes are done?
They should look mostly set with a slight jiggle in the center. They’ll continue to set as they cool.
Can I make these without a crust?
Yes. I’ve made them crustless by baking the filling in silicone muffin molds or cupcake liners—they still hold their shape well.
What can I use instead of sour cream?
I often use plain Greek yogurt—it gives the same creamy texture with a slight tang.
Do I have to chill them?
Yes. Chilling is important for the texture to set fully. I usually chill them for at least 2 hours, but overnight is even better.
Conclusion
Blackberry Mini Cheesecakes are a fun and elegant way to enjoy a classic dessert in a portable size. With a crisp crust, creamy filling, and fresh blackberry topping, each bite is perfectly balanced and bursting with flavor. They’re easy to make, beautiful to serve, and always a crowd favorite.
