Mini Blackberry Cheesecakes (Baked in Muffin Tin!)

A mini cheesecake on a plate with a piece on a fork beside it.

5 from 1 vote

Mini Blackberry Cheesecakes (Baked in Muffin Tin!)

I can't understate how delicious these Mini Blackberry Cheesecakes are! They start with a fast graham cracker crust and creamy filling that can be made with a stand or hand mixer. Bake them in a muffin pan for the perfect individual size and serve them with a drool-worthy homemade blackberry sauce!

Prep Time25

Cook Time20

Cooling Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 301kcal

Author: Misty

Equipment

Ingredients

Blackberry Sauce

12 oz frozen blackberries or fresh
2 ½ tablespoon sugar
1 teaspoon lemon juice freshly squeezed
2 tablespoon water
1 tablespoon cornstarch dissolved in 1 tablespoon water

Crust

6 graham cracker sheets (or about ¾ cup crumbs)
1 ½ tablespoon sugar
3 tablespoon butter melted

Filling

16 oz cream cheese softened
⅔ cup sugar
1 ½ tablespoon flour
2 eggs room temperature
1 teaspoon vanilla
¼ cup sour cream room temperature
¼ cup heavy cream room temperature

Instructions

Blackberry Sauce

Add about ⅔ of the berries, sugar, lemon juice, and 2 tablespoon water to a small saucepan and simmer over medium-high heat for 5-6 minutes, until the berries are softened and starting to fall apart (this may go faster if they are fresh). Use a rubber spatula to slightly mush the sauce.
12 oz frozen blackberries, 2 ½ tablespoon sugar, 1 teaspoon lemon juice, 2 tablespoon water
Reduce the heat to medium-low. Add the remaining berries and the dissolved cornstarch. Continue cooking, stirring constantly but not mushing, until the mixture thickens and the new berries soften slightly, 2-3 min.
1 tablespoon cornstarch
The topping should be thick, glossy, and full of texture from the whole berries. Cool it to room temperature, then store in an airtight container in the fridge.
Optional: If you are planning on adding a swirl to the top, remove about ¼ cup of the topping and mush it up some extra until no large chunks remain. Set this aside on the counter.

Crust

Preheat the oven to 350℉. Line a standard muffin tin with foil cupcake liners.
In a food processor, pulse the graham crackers until they are fine crumbs. Add the sugar and melted butter, pulsing until the mixture resembles damp sand.
6 graham cracker sheets, 1 ½ tablespoon sugar, 3 tablespoon butter
Divide the mixture evenly into the 12 muffin cups, about 1 tablespoon per cup. Press the crust down firmly (a pie tamper makes this job super easy).
Bake the crusts for 5 minutes, then set aside to cool.

Filling

Reduce the oven temperature to 325℉.
In a large bowl, add the cream cheese, sugar, and flour. Use a hand mixer to combine on med-low speed until the mixture is smooth, 30-40 seconds.
16 oz cream cheese, ⅔ cup sugar, 1 ½ tablespoon flour
Add the eggs one at a time, mixing on low until just combined. After each addition, use a rubber spatula to scrape the sides and bottom of the bowl well.
2 eggs
Add the vanilla, sour cream, and heavy cream. Combine on low until just combined, scraping the bottom and sides of the bowl again.
1 teaspoon vanilla, ¼ cup sour cream, ¼ cup heavy cream
Divide the batter evenly into the 12 cupcake liners. A large cookie or muffin scoop makes this easier. Each liner should be almost full.
Optional: If swirling, add about 1 teaspoon of the reserved topping to each and use circular motions with a toothpick to move it gently towards the edges. It doesn't need to go all the way - it will continue to spread while it bakes.
Bake the cheesecakes at 325℉ for 18-20 minutes, or until the centers just barely jiggle. Be careful not to overbake.
Cool fully at room temperature for 1-2 hours, then place in the fridge uncovered to chill for 2-3 more hours, or overnight. When it's time to serve, warm the remaining blackberry sauce gently in the microwave. Then serve on top of the cheesecakes.

Notes

Tips and Tricks

Room temperature ingredients will help your batter incorporate faster and with less mixing, so it's worth it! For some shortcuts, place your eggs in a bowl of warm water and microwave the cream in 3-5 second intervals until just room temp.
Make sure to use foil liners. This is the key to getting those crisp lines that look so cute! I've had a lot of success with the Reynolds brand that are silver foil on the outside and white on the inside.
Chill your cheesecakes uncovered for the first several hours or overnight. After that, crack the cover if possible. This should help you avoid condensation forming on the top.
Wait until the last minute to add your topping for the prettiest look. That way it keeps it's shine and doesn't bleed.

Storage: Store leftovers in the fridge for 3-4 days, although they are best served within 1-2 days. You can store them in any container, but if you have the luxury of space a cupcake or cake carrier comes in handy! Store the sauce separately.

Make ahead instructions: To make these 1-2 days ahead, you can follow the directions as written. Store the topping in it's own container in the fridge, then store the cheesecakes separately. When it's time to eat, gently reheat the sauce to loosen it slightly before topping each serving.

Freezer instructions: Make them as directed and cool fully. Freeze them for 3-4 hours on a cookie sheet or in the muffin tin to help them keep their shape. Then seal them in freezer bags or an airtight container. The topping can also be frozen in a freezer safe container.

Nutrition