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Blackberry Mini Cheesecakes with a Fancy Presentation

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Creamy mini cheesecakes with a graham cracker crust and vibrant blackberry swirl — perfectly portioned and full of flavor.

Ingredients

Scale

For the crust:

  • 1 cup graham cracker crumbs

  • 3 tbsp sugar

  • 4 tbsp unsalted butter, melted

For the filling:

  • 16 oz cream cheese (room temperature)

  • 1/2 cup granulated sugar

  • 1/4 cup sour cream

  • 1 tsp vanilla extract

  • 2 large eggs (room temperature)

For the blackberry sauce:

  • 1 cup blackberries (fresh or frozen)

  • 2 tbsp sugar

  • 1 tsp lemon juice

  • 1 tsp cornstarch (optional, for thickening)

Instructions

  • Preheat oven to 325°F. Line muffin tin with 12 paper liners.

  • Mix graham crumbs, sugar, and butter. Press into each liner. Bake 5 mins.

  • In a saucepan, cook blackberries, sugar, and lemon juice over medium heat. Simmer until soft. Thicken with cornstarch if needed. Cool and strain if desired.

  • Beat cream cheese until smooth. Add sugar, then sour cream and vanilla. Mix in eggs one at a time.

  • Spoon batter over crusts. Add 1–2 tsp blackberry sauce to each and swirl with toothpick.

  • Bake 16–18 mins. Cool in oven with door cracked for 10 mins. Chill 3+ hours.

  • Serve chilled with extra blackberry sauce or fresh berries.

Notes

Use fresh blackberries for best results. Swirl gently for a marbled effect or serve sauce on top. Can be frozen.

Find it online: https://foodemily.com/blackberry-mini-cheesecakes-with-a-fancy-presentation/