Mini Blackberry Cheesecakes
Muffin pan cheesecakes with a graham crust, blackberry filling, and a glossy berry compote.
Equipment
- 12 cup muffin pan
- paper liners
- Electric mixer
- Small saucepan
- Small glass
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- ¼ cup unsalted butter melted
- 16 oz cream cheese softened, two 8 oz blocks
- ¾ cup granulated sugar for the filling
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 cup fresh blackberries for the filling
- 2 tbsp blackberry jam
- 1 cup fresh blackberries for the compote
- ¼ cup granulated sugar for the compote
- 1 tbsp lemon juice for the compote
- 1 tsp cornstarch dissolved in 1 tbsp cold water
- ½ cup fresh blackberries for topping
Instructions
Cooking
- Make the crusts. Mix the crumbs with the melted butter and press about 1 tablespoon into each of 12 paper lined muffin cups.
- Beat the filling. Beat the cream cheese with 3/4 cup sugar until smooth, then beat in the eggs, vanilla, and sour cream.
- Fold and fill. Fold in 1 cup blackberries and the jam, then divide the batter among the cups.
- Bake until set. Bake at 325 degrees F for 20 to 22 minutes until the edges are firm and the centers still wobble slightly, then cool 30 minutes.
- Simmer the compote. Simmer 1 cup blackberries, 1/4 cup sugar, and the lemon juice for 6 to 8 minutes, stir in the cornstarch mixture, and cook 1 minute until thick.
- Chill and top. Refrigerate at least 2 hours, then top each cheesecake with compote and fresh berries.
Notes
Substitutions: Use raspberries or blueberries in place of blackberries, and plain Greek yogurt in place of sour cream.
Tips: Soften the cream cheese for 30 minutes and mix on low speed to prevent cracks.
Storage: Refrigerate covered for up to 4 days or freeze plain for up to 2 months.