Miniature Blackberry Cheesecakes
These gorgeous miniature blackberry cheesecakes feature fresh blackberries blended into a luscious cheesecake batter, topped with blackberry pie filling and whipped cream!
Blackberry Mini Cheesecakes
Blackberry season is here!!
This year we discovered wild blackberry bushes growing around the back of our property. Every few days, my husband and I take the kids for a hike and we pick all the ripe blackberries that we can find. The kids love searching for and spotting those little treasures hidden among the brush!
Since we’ve ended up with a pretty nice haul of berries, I’ve been looking for fun ways to use our fresh blackberries. What better summer treat than cool and creamy blackberry cheesecake??
These miniature cheesecakes are loaded with blackberry flavor! Fresh blackberry puree is blended right into the batter, which is layered on top of a traditional graham cracker crust. We then topped the cheesecakes with a sweet blackberry pie filling and whipped cream. It’s a handheld dessert that is absolutely beautiful…and delicious!
These mini cheesecakes are perfect for summer gatherings! Individual servings are so much easier than having everyone try to dig into a communal dessert! Plus they are so pretty when served!
Ingredients
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For the Crust:
- 1 1⁄4 cups graham cracker crumbs
- 3 Tablespoons sugar
- 5 Tablespoons unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened (2 8-ounce blocks)
- 2/3 cup sugar
- 1/4 cup sour cream
- 1 teaspoon pure vanilla bean paste
- 2 large eggs
- 1/2 cup pureed blackberries
Topping Ideas
- Fresh whipped cream
- Blackberry pie filling
- Mint leaf
- Graham cracker crumbs
Kitchen Tools
- Cupcake Pan
- Silicone Cupcake Liners — You can use regular paper liners too, but I love these silicone liners because they are washable and reusable. Plus they are non-stick so your baked goods pop right out of them!
- Stand mixer, or electric mixer and large mixing bowl
- High powered blender (if making your own blackberry puree)
Instructions
While this is a very easy recipe, you do need to plan ahead a bit so the cheesecakes have time to set up in the refrigerator. Overnight is ideal, but 4-6 hours is minimum.
To Make the Crust:
Preheat oven to 325 degrees and place cupcake liners in your muffin tin.
Whisk together the graham cracker crumbs, sugar and melted butter until you have a mixture with the texture of wet sand.
Scoop 1 1⁄2 Tablespoons of the crust mixture into the bottom of each cupcake liner. Press down to make the crust firm and even.
Bake for 5 minutes, then remove from oven and allow to cool completely.
To Make the Cheesecakes:
Increase oven temperature to 350°F.
In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the soft cream cheese and sugar, until smooth. Mix in the sour cream and vanilla.
Add the eggs, one at a time, mixing until they are incorporated.
Turn off the mixer and fold in the blackberry puree with a spatula.
Scoop the cheesecake batter on top of the crusts, so that each muffin cup is about 3/4 full. Bake for 25-30 minutes, so that the cheesecake is set. A little jiggle is ok, but they should not be watery in the middle.
Allow to cool to room temperature, then move to the fridge to finish chilling.
When ready to serve, top with blackberry pie filling, whipped cream, fresh blackberries and mint sprig. A sprinkle of graham cracker crumbles also looks pretty!
Frequently Asked Questions
How Many Cheesecakes Does This Recipe Make?
This recipe yields 12 mini cheesecakes, or one typical muffin pan.
Can You Substitute Vanilla Extract for Vanilla Paste?
Vanilla paste is a thicker form of vanilla flavoring, made with bits of the vanilla pods. It adds a richer flavor and little specs that you might see in vanilla ice cream or baked goods.
However, if vanilla extract is what you have at home, you can use it in place of vanilla paste. Simply swap the same amount of vanilla extract for the vanilla bean paste in the recipe. In this case, you’d use a teaspoon of vanilla extract.
Can You Use Frozen Blackberries?
If blackberries aren’t in season where you live, you may be wondering if you can use frozen berries instead to make the puree. Yes, you can use frozen blackberries for this recipe.
However, you should thaw the berries first. Once thawed, pat the blackberries dry, then puree them in the blender or food processor as you normally would fresh fruit.
Can You Use a Different Type of Berry?
If you saw another kind of berry that looked perfect at the grocery store, you may be wondering if you can swap them out in this recipe.
Yes! You can easily modify this recipe to utilize your favorite berries, such as blueberries or strawberries.
How Do You Make this Recipe Gluten Free?
This is a fairly easy recipe to make gluten-free. Simply swap the regular graham crackers for gluten free graham crackers. As always, I recommend checking all product labels used in this recipe to ensure there is not cross-contamination, if that is a concern.
More of our Favorite Blackberry Dessert Recipes
Mini Blackberry Cheesecakes Recipe (Printable Copy)
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Mini Blackberry Cheesecakes
Equipment
- cupcake pan
- Silicone Cupcake Liners
Ingredients
For the Cheesecake:
- 16 ounces Cream Cheese softened (2 typical 8 ounce blocks)
- 2/3 cup Sugar
- 1/4 cup Sour Cream
- 1 teaspoon Vanilla Paste or Vanilla Extract
- 2 Eggs
- 1/2 cup Blackberry Puree
Topping Ideas
- Whipped cream
- Blackberry pie filling
- Mint leaf
- Graham cracker crumbs
Instructions
To Make the Crust:
- Preheat oven to 325 degrees and prep muffin tin with cupcake liners.
- Whisk together the graham cracker crumbs, sugar and melted butter until you have a mixture with the texture of wet sand.
- Scoop 1 1/2 Tablespoons of the crust mixture into the bottom of each cupcake liner. Press down to make the crust firm and even.
- Bake for 5 minutes, then remove from oven and allow to cool completely.
To Make the Cheesecakes:
- Increase oven temperature to 350°F.
- In the bowl of a stand mixer or in a large bowl with an electric mixer, beat together the soft cream cheese and sugar, until smooth. Mix in the sour cream and vanilla.
- Add the eggs, one at a time, mixing until incorporated.
- Fold in the blackberry puree with a spatula.
- Scoop the cheesecake batter on top of the crusts, so that each muffin cup is about 3/4 full. Bake for 25-30 minutes, so that the cheesecake is set. A little jiggle is ok, but they should not be watery in the middle.
- Allow to cool to room temperature, then move to the fridge to finish chilling.
- When ready to serve, top with blackberry pie filling, whipped cream, fresh blackberries and mint sprig. A sprinkle of graham cracker crumbles also looks pretty!
Notes
Nutrition
Pin our Mini Blackberry Cheesecakes on Pinterest:
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