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Blackberry Mini Cheesecakes

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Sweet, creamy mini cheesecakes with a buttery graham cracker crust and topped with fresh blackberries and berry sauce. Perfectly portioned and elegant for any occasion.

Ingredients

  • For the crust:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp sugar
  • For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream or plain Greek yogurt
  • For the blackberry topping:
  • 1 cup fresh or frozen blackberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. Mix graham cracker crumbs, melted butter, and sugar; press a spoonful into each liner to form the crust.
  3. Bake crusts for 5 minutes and let cool.
  4. In a large bowl, beat cream cheese until smooth; mix in sugar, eggs, vanilla, and sour cream until creamy.
  5. Pour filling over crusts, filling almost to the top of each liner.
  6. Bake for 15–18 minutes until centers are set but slightly jiggly; cool at room temperature, then chill at least 2 hours.
  7. For the topping, simmer blackberries, sugar, and lemon juice until thickened; add cornstarch if desired.
  8. Spoon cooled berry sauce over cheesecakes and top with extra blackberries before serving.

Notes

  • Substitute blackberries with raspberries, blueberries, or strawberries.
  • Use chocolate cookie crust or add lemon zest to filling for variation.
  • For gluten-free, use gluten-free cookies or almond flour in crust.
  • Store in the fridge for up to 4 days; best served cold or slightly chilled.
  • Freeze without topping; thaw and add berries before serving.

Nutrition

Find it online: https://cookedbymaya.com/blackberry-mini-cheesecakes/