Miniature Blackberry Cheesecakes
Description
I have been dreaming of blackberry cheesecake for a month now, but I couldn’t justify making an entire cheesecake for me and my husband. I decided to scale down a large recipe and make mini cheesecakes! Blackberry puree is baked into the cheesecake itself and added on top for extra berry goodness. A hint of lemon makes the blackberry flavor shine through. Any berry can be substituted and used in this recipe, so feel free to play around with your favorite flavors to make your perfect summer treat. Enjoy!
- Gluten Free
- Vegetarian
- 25 minutes prep time
- 25 minutes cook time
- 50 minutes total time
Recipe
For the crust:
1/2 cup cookie crumbs (I used Schar brand Shortbread Cookies)
2 tablespoons melted butter
For the cheesecake filling:
8 ounces cream cheese, softened to room temperature
1/4 cup sugar (add 2 T extra if you prefer a sweeter dessert)
2 tablespoons blackberry puree (from reserved fruit for fruit topping)
1 teaspoon teaspoon lemon juice
1 egg
For the fruit topping:
2/3 cup blackberries, fresh or frozen
1 1/2 teaspoons sugar
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch
1 teaspoon water (if using fresh blackberries)
For the crust:
1. Preheat oven to 325° F. Line a standard sized muffin tin with 7 liners and spray with non-stick cooking spray.
2. Pulse cookies in food processor or blender to get 1/2 cup cookie crumbs and place in small bowl.
3. Pour melted butter over cookie crumbs and stir until they come together.
4. Divide the mixture evenly between the 7 liners and press crumb mixture firmly into the bottoms.
5. Bake for 5 minutes, then remove from oven and set aside while preparing the filling.
For the cheesecake filling:
1. Thaw fruit if using frozen blackberries.
2. Puree berries in food processor or blender.
3. Press puree through fine mesh sieve and discard the seeds.
4. Set strained mixture aside.
5. In a medium bowl or bowl of stand mixer, combine room temperature cream cheese and sugar. Beat until smooth.
6. Add blackberry puree and lemon juice and mix until combined, scraping down sides as needed.
7. Add egg and mix until just combined.
8. Evenly distribute the cheesecake filling between the 7 muffin cavities. Tap against counter to release trapped air bubbles. Bake at 325° F for 17-20 minutes or until set.
9. Remove from the oven and allow to cool at room temperature for 1 hour. Remove from pan and place in airtight container. Refrigerate at least 4 hours or overnight.
For the fruit topping:
1. Add reserved blackberry purée to a small saucepan with sugar, lemon juice, (water, if using) and cornstarch and cook over medium heat until thickened.
2. Place mixture in an airtight container and refrigerate until cool.
3. Top each cheesecake with a dollop of prepared and chilled blackberry mixture. I decorated them with a fresh blackberry and mint leaf.
4. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.
For the crust:
1/2 cup cookie crumbs (I used Schar brand Shortbread Cookies)
2 tablespoons melted butter
For the cheesecake filling:
8 ounces cream cheese, softened to room temperature
1/4 cup sugar (add 2 T extra if you prefer a sweeter dessert)
2 tablespoons blackberry puree (from reserved fruit for fruit topping)
1 teaspoon teaspoon lemon juice
1 egg
For the fruit topping:
2/3 cup blackberries, fresh or frozen
1 1/2 teaspoons sugar
1/2 teaspoon lemon juice
1/2 teaspoon cornstarch
1 teaspoon water (if using fresh blackberries)
For the crust:
1. Preheat oven to 325° F. Line a standard sized muffin tin with 7 liners and spray with non-stick cooking spray.
2. Pulse cookies in food processor or blender to get 1/2 cup cookie crumbs and place in small bowl.
3. Pour melted butter over cookie crumbs and stir until they come together.
4. Divide the mixture evenly between the 7 liners and press crumb mixture firmly into the bottoms.
5. Bake for 5 minutes, then remove from oven and set aside while preparing the filling.
For the cheesecake filling:
1. Thaw fruit if using frozen blackberries.
2. Puree berries in food processor or blender.
3. Press puree through fine mesh sieve and discard the seeds.
4. Set strained mixture aside.
5. In a medium bowl or bowl of stand mixer, combine room temperature cream cheese and sugar. Beat until smooth.
6. Add blackberry puree and lemon juice and mix until combined, scraping down sides as needed.
7. Add egg and mix until just combined.
8. Evenly distribute the cheesecake filling between the 7 muffin cavities. Tap against counter to release trapped air bubbles. Bake at 325° F for 17-20 minutes or until set.
9. Remove from the oven and allow to cool at room temperature for 1 hour. Remove from pan and place in airtight container. Refrigerate at least 4 hours or overnight.
For the fruit topping:
1. Add reserved blackberry purée to a small saucepan with sugar, lemon juice, (water, if using) and cornstarch and cook over medium heat until thickened.
2. Place mixture in an airtight container and refrigerate until cool.
3. Top each cheesecake with a dollop of prepared and chilled blackberry mixture. I decorated them with a fresh blackberry and mint leaf.
4. Enjoy! Store leftovers in an airtight container in the refrigerator for up to 4 days.