Berrylicious Cheesecake Delights
Indulge in delightful mini cheesecakes filled with fresh berries, perfect for any gathering or a special treat at home.
Ingredients
For the Cheesecakes
- 1.5 cups graham cracker crumbs
- 0.25 cups melted unsalted butter
- 2 cups cream cheese, softened
- 0.75 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cups sour cream
- 1 cup fresh blackberries
- 2 tbsp blackberry jam
For the Compote
- 1 cup fresh blackberries
- 0.25 cups granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp cold water
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare a cupcake pan with liners.
- Mix graham cracker crumbs with melted butter, then press this mixture into the bottom of each cupcake liner.
- In a bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract and sour cream.
- Gently fold in the fresh blackberries and blackberry jam until well combined.
Baking
- Fill the cupcake liners with the cheesecake mixture and bake for 20-22 minutes.
- To make the compote, simmer the fresh blackberries, sugar, and lemon juice in a saucepan. Once soft, add the cornstarch mixture until thickened.
- Allow the cheesecake bites to cool, then top with the compote and additional fresh blackberries.
Notes
Serve chilled for the best flavor. Store leftovers in an airtight container in the fridge for up to three days, or freeze wrapped individually for up to two months.