Description
Delight in these adorable Blackberry Mini Cheesecakes, perfect for a sweet treat any time of day. Creamy, tangy, and bursting with fresh blackberry flavor, these bite-sized desserts are sure to impress.
Ingredients
Scale
For the Crust:
- 12 vanilla wafer cookies
For the Cheesecake Filling:
- 1 1/2 cups fresh blackberries (plus more for garnish)
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- pinch of salt
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners. Place a vanilla wafer at the bottom of each liner.
- Prepare Blackberry Puree: Puree the blackberries with lemon juice, strain, and set aside.
- Mix Cheesecake Filling: Beat cream cheese and sugar, add eggs, vanilla, sour cream, flour, and salt. Swirl in blackberry puree.
- Assemble and Bake: Divide batter in muffin cups, top with blackberry puree swirl, bake for 20-22 mins. Chill before serving.
Notes
- Make ahead and refrigerate for convenience.
- Try graham cracker crust for variation.
- Frozen blackberries can be used; thaw and drain before.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 215
- Sugar: 14g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
