Dessertschocolatewithgrace5.0
Mini Blackberry Cheesecakes
Cute mini blackberry cheesecakes made in a muffin tin with blackberry filling on top. Perfect sized portions of cheesecake to take with you for picnics, potlucks and parties.
👥 15 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
📝 Preparation Steps
1
Preheat oven to 350 F. Line regular sized cupcake pans with cupcake liners. The recipe made about 15. Mix together the crushed graham crackers and melted butter. Press about a tablespoon of the graham cracker crust mixture into the bottom of each cupcake liner.
butter (melted)4 tablespoons
2
To make the cheesecake, beat the cream cheese and sugar together until smooth. Beat in eggs and vanilla, just until blended. Fill each cupcake liner 2/3 full with the cheesecake mixture. Bake at 350 F for ⏱️ 15 minutes or until set. Remove from the oven and let cool in the pan for ⏱️ 10 minutes. Remove from pan to wire rack and cool completely.
eggs (room temperature)2vanilla1 teaspoon
3
To make the blackberry filling, stir together the sugar and cornstarch in a small saucepan. Mix in the cold water and blackberries. Heat over medium heat stirring frequently until thick and bubbly. Let cool completely. Top cheesecakes with cooled filling. Store in the refrigerator for up to several days.
Nutrition Facts
calories
138 kcal
fat Content
6 g
serving Size
1 cheesecake
fiber Content
1 g
sugar Content
16 g
sodium Content
72 mg
protein Content
2 g
cholesterol Content
39 mg
carbohydrate Content
20 g
saturated Fat Content
3 g
unsaturated Fat Content
2 g
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