Blackberry Mini Cheesecakes

Are you ready to fall in love with a dessert that’s creamy, fruity, and oh-so-delicious? Meet Blackberry Mini Cheesecakes—bite-sized treats that combine the rich, velvety texture of cheesecake with the juicy brightness of blackberries. Not only do they taste incredible, but they’re also a feast for the eyes, making them perfect for parties, family gatherings, or simply a sweet indulgence at home.

Fun fact: mini cheesecakes make it easier to enjoy your favorite dessert without the guilt of a large slice. They’re portion-sized, adorable, and oh-so-satisfying. Whether you’re new to baking or a seasoned pro, this recipe is simple enough to whip up and impressive enough to wow your guests.

What Are Blackberry Mini Cheesecakes?

Think of them as the perfect answer to dessert portion control—cute, compact, and bursting with flavor! Each mini cheesecake features:

• A buttery graham cracker crust,

• A creamy cheesecake filling,

• A luscious blackberry topping that adds a tangy twist.

They’re little bites of happiness that deliver all the flavor of a full-sized cheesecake in a fun, handheld form.

Why You’ll Love Them

• Rich & creamy filling paired with a crunchy crust.

• Fresh blackberry topping that adds both flavor and a stunning pop of color.

• Budget-friendly & easy to make at home.

• Perfect for entertaining—no messy slicing needed!

If you love our Pecan Pie Bars, these mini cheesecakes offer the same comforting richness with a fruity twist.

Ingredients You’ll Need

For the Crust:

• 1 cup graham cracker crumbs

• 2 Tbsp granulated sugar

• 4 Tbsp unsalted butter, melted

For the Filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

For the Blackberry Topping:

• 1 cup fresh blackberries

• ¼ cup granulated sugar

• 1 Tbsp lemon juice

How to Make Blackberry Mini Cheesecakes

1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.

2. Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Divide evenly into muffin cups and press down firmly.

3. Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until combined.

4. Fill & bake: Pour filling over crusts, about ¾ full. Bake 20–25 minutes, until centers are slightly jiggly but set.

5. Cool & chill: Let cheesecakes cool in the pan for 10 minutes, then refrigerate at least 2 hours.

6. Make the topping: In a small saucepan, cook blackberries, sugar, and lemon juice for 5 minutes until softened and syrupy.

7. Serve & enjoy: Spoon blackberry topping over chilled cheesecakes and dig in!

Serving Ideas

• Pair with vanilla ice cream for extra indulgence.

• Add a drizzle of chocolate sauce or garnish with fresh mint.

• Serve with a refreshing berry smoothie for a light, summery touch.

Pro Tips for Perfect Mini Cheesecakes

• Use room temperature ingredients for a silky filling.

• Don’t overmix the eggs—it prevents cracks.

• Chill thoroughly for the best texture.

• Switch it up with strawberries, raspberries, or even a swirl of lemon curd.

Storing Your Mini Cheesecakes

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap individually and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 30 minutes.

 With their creamy texture, fruity topping, and perfect size, Blackberry Mini Cheesecakes are bound to steal the show at any gathering—or simply make your week a little sweeter.

Blackberry Mini Cheesecakes

These delightful Blackberry Mini Cheesecakes are creamy, fruity, and perfect for any occasion, combining a rich cheesecake filling with a crunchy graham cracker crust and topped with a luscious blackberry sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Crust

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 ounces cream cheese, softened Use at room temperature for smoother mixing.
• 1 cup granulated sugar
• 3 large eggs Use at room temperature.
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Blackberry Topping

• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture among a lined muffin tin, pressing down firmly to create the crust.
3. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream, mixing until fully combined.
4. Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about three-quarters full.

Baking

1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the centers are slightly jiggly but set.
2. Let them cool in the pan for 10 minutes, then remove and refrigerate for at least 2 hours.

Preparing the Topping

1. In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook for about 5 minutes until the berries start to soften.

Serving

1. Once chilled, top each mini cheesecake with the blackberry mixture. Enjoy!

Notes

For best results, use room temperature ingredients and avoid overmixing the batter to prevent cracks during baking. You can also experiment with different fruits for variations.