Description
Indulge in these delightful Blackberry Mini Cheesecakes, the perfect individual dessert with a luscious berry swirl. Creamy, tangy, and sweet, these mini cheesecakes are sure to impress!
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 teaspoon salt
Blackberry Swirl:
- 1 cup fresh blackberries
- 2 tablespoons blackberry jam (optional)
- Fresh mint for garnish (optional)
Instructions
- Prepare Crust: Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter. Press into muffin tin liners and bake.
- Make Filling: Beat cream cheese and sugar, add eggs, vanilla, sour cream, and salt. Fill muffin cups with batter.
- Add Blackberry Swirl: Mash blackberries, swirl in jam, and spoon over each cheesecake. Swirl gently.
- Bake: Bake for 18–22 minutes until set. Cool and chill for 2 hours.
- Serve: Garnish with mint and enjoy!
Notes
- Ensure cream cheese is fully softened for a smooth texture.
- Cheesecakes can be made ahead and stored chilled for 1–2 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 14g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
