Mini Blackberry Cheesecakes are creamy, tangy, and perfectly portioned desserts with a buttery crust and vibrant blackberry topping. Their small size ensures even baking, clean presentation, and built-in portion control—ideal for entertaining or meal prep desserts.
This version emphasizes proper batter aeration control, crack prevention, and a glossy fruit finish.
Why This Recipe Works
- Mini format reduces cracking risk
- Controlled bake temperature prevents overcooking
- Balanced sweet-tart blackberry topping
- Stable cream cheese base with smooth texture
Key Ingredient Spotlight
Blackberry provides natural acidity that cuts through the richness of cheesecake. Its deep color also creates an elegant presentation.
Ingredients (Makes 12 Mini Cheesecakes)
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs (room temperature)
- ¼ cup sour cream
- Pinch of salt
Blackberry Topping
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Equipment
- Standard 12-cup muffin tin
- Paper liners
- Electric mixer
Step-by-Step Instructions
1. Preheat Oven
Preheat to 325°F (165°C). Line muffin tin with paper liners.
2. Prepare the Crust
Combine graham cracker crumbs, sugar, and melted butter.
Press about 1 tablespoon into each liner.
Bake for 5 minutes. Remove and cool slightly.
3. Make the Filling
Beat softened cream cheese until smooth (avoid overbeating).
Add sugar and mix until incorporated.
Mix in vanilla, then eggs one at a time on low speed.
Fold in sour cream and salt until just combined.
Avoid whipping excess air into the batter to prevent cracks.
4. Fill & Bake
Divide filling evenly among cups (about ¾ full).
Bake 16–20 minutes until centers are just set but slightly jiggly.
Turn off oven and crack door slightly; let cheesecakes cool inside for 10 minutes.
Remove and cool completely at room temperature, then refrigerate at least 2 hours.
5. Make Blackberry Topping
In a small saucepan, combine blackberries, sugar, and lemon juice.
Simmer over medium heat until berries break down (5–7 minutes).
Stir in cornstarch slurry and cook until thickened.
Cool completely before spooning over chilled cheesecakes.
For a smooth topping, strain through a sieve to remove seeds.
Texture & Flavor Profile
- Creamy, smooth cheesecake base
- Buttery graham crust
- Sweet-tart blackberry finish
- Balanced richness without heaviness
Pro Tips for Perfect Mini Cheesecakes
Room Temperature Ingredients
Prevents lumps and ensures smooth batter.
Do Not Overbake
Centers should jiggle slightly when removed.
Chill Fully
Minimum 2 hours refrigeration for proper structure.
Wipe Knife Between Cuts
If slicing for presentation, clean knife for sharp edges.
Variations
Chocolate Blackberry
Add ¼ cup melted dark chocolate to filling.
Lemon Blackberry
Add 1 teaspoon lemon zest to cheesecake base.
Swirled Version
Drop small spoonfuls of blackberry puree into batter before baking and swirl with toothpick.
Gluten-Free
Use gluten-free graham crackers for crust.
Storage
- Refrigerate up to 5 days
- Freeze (without topping) up to 2 months
- Add topping after thawing for best texture
Common Mistakes to Avoid
- Overmixing batter
- Overbaking
- Skipping cooling stages
- Adding warm topping to chilled cheesecake
Nutritional Snapshot (Approximate per cheesecake)
- Calories: 220–260
- Protein: 4–5g
- Fat: 16–18g
- Carbohydrates: 18–22g
Values vary based on sugar and topping amount.
Final Thoughts
Mini Blackberry Cheesecakes offer refined presentation with balanced sweetness and acidity. The creamy base contrasts beautifully with vibrant blackberry topping, creating a dessert that feels elegant yet approachable.
Print
Mini Blackberry Cheesecakes
Ingredients
For the crust:
- ¾ cup graham cracker crumbs (or gluten-free cookie crumbs)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg (omit for no-bake version)
- 2 tbsp sour cream or Greek yogurt
For the blackberry swirl & topping:
- ½ cup fresh or frozen blackberries
- 1 tbsp maple syrup or honey
- 1 tsp lemon juice
- Optional: 1 tsp cornstarch (for baked version to thicken swirl)
Instructions
Option 1: Baked (Classic Texture)
- Prep: Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or grease well.
- Make crust: Mix crumbs, butter, and sugar. Press 1 tsp into each cup.
- Make filling: Beat cream cheese, sugar, vanilla, egg, and sour cream until smooth.
- Make swirl: In a small saucepan, simmer blackberries, maple syrup, and lemon juice 3–4 min until broken down. For baked version, stir in cornstarch; cool slightly.
- Assemble: Fill cups halfway with cheesecake batter. Add ½ tsp blackberry mixture on top. Swirl gently with a toothpick.
- Bake 18–22 minutes, until centers are just set. Cool completely, then chill at least 2 hours.
Option 2: No-Bake (Lighter Texture)
- Skip the egg. Chill crusts 10 min.
- Mix filling as above (no egg). Spoon into crusts.
- Top with cooled blackberry compote (no cornstarch needed).
- Chill at least 4 hours or overnight.
💡 Pro Tips:
– Use room-temperature cream cheese to avoid lumps.
– For vegan: Use dairy-free cream cheese, coconut yogurt, and vegan butter.
– Garnish with whole blackberries and mint before serving!
Prep Time & Nutrition (per cheesecake, makes 12):
Servings: 12 | Calories: 110 | Net Carbs: 8g | Fats: 8g | Protein: 2g