Description
These Blackberry Cheesecake Minis are a creamy, no-bake delight featuring a buttery graham cracker crust, rich blackberry cheesecake filling, and a glossy blackberry topping. Perfect for parties, these bite-sized treats are bursting with fresh berry flavor!
Ingredients
Units
Scale
Crust:
- 1 cup graham cracker crumbs (or crushed digestive biscuits)
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup blackberry purée (blended and strained blackberries)
- 1/2 cup heavy cream
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into mini cheesecake molds or muffin liners. Chill for 15 minutes.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Add blackberry purée and mix well. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
- Assemble: Spoon the cheesecake mixture over the crusts, smoothing the tops.
- Prepare the topping: In a saucepan, cook blackberries, sugar, cornstarch, and lemon juice until thickened. Let cool, then spread over the cheesecakes.
- Chill & serve: Refrigerate for at least 4 hours before serving. Garnish with fresh blackberries and mint leaves.
Notes
- For a baked version, bake at 325°F (160°C) for 15 minutes, then cool and chill.
- Use store-bought blackberry jam for a quicker topping.
- Swap blackberries for raspberries or blueberries for variety.
