Ingredients
Scale
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):
Prep Time: 20 min | Cook Time: 20 min (baked) | Chill Time: 2–4 hr
Servings: 12 | Calories: 110 | Net Carbs: 8g | Fats: 8g | Protein: 2g
Servings: 12 | Calories: 110 | Net Carbs: 8g | Fats: 8g | Protein: 2g