Blackberry Cheesecake Minis

Blackberry cheesecake minis are rich, creamy, and packed with the sweet-tart flavor of fresh blackberries. These individual-sized cheesecakes feature a buttery graham cracker crust, a velvety cheesecake filling, and a gorgeous blackberry swirl or topping. Perfect for parties, brunches, or anytime you crave a perfectly portioned dessert, these mini cheesecakes are as elegant as they are delicious.

Why You’ll Love This Recipe

• Perfectly Portioned – Individual servings make them great for entertaining.
• Rich & Creamy Texture – Smooth cheesecake filling with a fruity blackberry twist.
• Beautiful Presentation – A vibrant blackberry swirl or topping adds elegance.
• No Water Bath Required – Easier to make than a full-size cheesecake.
• Great for Make-Ahead – Can be prepared in advance and stored for later.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs
• Unsalted butter (melted)
• Granulated sugar

For the Blackberry Swirl:

• Fresh or frozen blackberries
• Granulated sugar
• Lemon juice
• Cornstarch

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream or heavy cream

For Garnish (Optional):

• Fresh blackberries
• Whipped cream
• Mint leaves

Directions

1. Prepare the Blackberry Swirl

1. In a saucepan over medium heat, cook blackberries, sugar, and lemon juice until the berries break down.
2. Mix cornstarch with a small amount of water and stir into the blackberry mixture.
3. Simmer until thickened, then strain through a sieve for a smooth consistency. Let cool.

2. Make the Crust

1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, melted butter, and sugar until combined.
3. Divide the mixture evenly among the liners and press firmly into the bottom.
4. Bake for 5–7 minutes, then let cool slightly.

3. Prepare the Cheesecake Filling

1. In a mixing bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing just until combined.
3. Stir in vanilla extract and sour cream (or heavy cream).

4. Assemble the Mini Cheesecakes

1. Spoon the cheesecake filling over the cooled crusts, filling each liner about ¾ full.
2. Add small drops of blackberry sauce on top, then swirl with a toothpick for a marbled effect.

5. Bake & Cool

1. Bake for 18–22 minutes, or until the edges are set but the centers are slightly jiggly.
2. Turn off the oven and let the cheesecakes cool inside with the door slightly open.
3. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).

6. Garnish & Serve

1. Before serving, top with fresh blackberries and whipped cream if desired.
2. Enjoy chilled for the best texture and flavor.

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Chilling Time: 4+ hours
• Total Time: 4 hours 40 minutes

Variations

• Gluten-Free Version – Use gluten-free graham crackers for the crust.
• Chocolate Blackberry Cheesecakes – Add melted chocolate to the cheesecake batter.
• Lemon Blackberry Cheesecakes – Stir lemon zest into the filling for a bright citrus flavor.
• Dairy-Free Option – Use dairy-free cream cheese and coconut cream.
• Nut Crust Alternative – Use crushed almonds or pecans instead of graham crackers.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze mini cheesecakes (without toppings) for up to 2 months. Thaw overnight before serving.
• Serving Tip: Let sit at room temperature for 10 minutes before serving for the best texture.

FAQs

Can I use store-bought blackberry jam instead of homemade swirl?

Yes, but warming and thinning it slightly will make it easier to swirl.

How do I prevent cracks in my cheesecakes?

Avoid overmixing the batter and don’t overbake—slight jiggle in the center is okay.

Can I make these cheesecakes in advance?

Yes, they taste even better after chilling overnight.

Can I make these without a muffin tin?

Yes, you can use small ramekins or mini cheesecake molds.

Can I use frozen blackberries?

Yes, thaw and drain excess liquid before using.

What’s the best way to get clean swirls?

Use a toothpick or skewer and gently drag it through the blackberry sauce.

Do I need to use a water bath?

No, mini cheesecakes don’t require a water bath.

Can I substitute the sour cream?

Yes, Greek yogurt or heavy cream can be used as alternatives.

How do I remove the liners cleanly?

Chilling overnight helps them set, making it easier to peel off the liners.

Can I use a different fruit?

Yes, raspberries, strawberries, or blueberries all work well.

Conclusion

Blackberry cheesecake minis are the perfect balance of creamy, fruity, and indulgent flavors in a single-serving dessert. Their rich cheesecake base, buttery crust, and beautiful blackberry swirls make them a stunning and delicious addition to any occasion. Whether for a party or just to satisfy a cheesecake craving, these mini treats are sure to impress!