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Blackberry Mini Cheesecakes Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Blackberry Mini Cheesecakes are a delightful treat combining a rich, creamy cheesecake batter with a sweet and tangy homemade blackberry sauce. Set on a crunchy Oreo cookie crust, these individual cheesecakes are perfect for parties or a special dessert. The mini size makes them easy to serve, and the fresh blackberry topping adds a burst of fruity freshness.

Ingredients

Scale

Blackberry Sauce:

  • 1 tablespoon lemon juice
  • 1/4 cup sugar
  • 16 oz fresh blackberries

Crust:

  • 12 Oreo cookies
  • 4 tablespoons melted butter

Cheesecake Batter:

  • 8 ounces cream cheese
  • 8 ounces mascarpone cheese
  • 1/3 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/2 cup blackberry sauce (cooled)

Instructions

  1. Make the Blackberry Sauce: In a saucepan, combine fresh blackberries, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally for 10-15 minutes until the mixture thickens into a sauce.
  2. Optional Strain: For a smooth sauce, strain it through a fine-mesh sieve to remove seeds. Allow the sauce to cool completely.
  3. Preheat Oven: Set the oven to 325°F (160°C) to prepare for baking the crust and mini cheesecakes.
  4. Prepare the Crust: Pulse Oreo cookies in a food processor until finely crushed. Mix the crumbs with melted butter until fully combined.
  5. Form the Crust: Press the Oreo mixture evenly into the bottoms of muffin tins to create the crust layer. Bake in the oven for 5 minutes, then set aside to cool slightly.
  6. Make the Cheesecake Batter: In a food processor, blend cream cheese, mascarpone cheese, sour cream, sugar, vanilla extract, almond extract, and salt until smooth and creamy.
  7. Add Eggs: Add eggs one at a time to the batter, pulsing briefly after each addition to incorporate fully without overmixing.
  8. Incorporate Blackberry Sauce: Mix in 1/2 cup of the cooled blackberry sauce into the cheesecake batter until well combined.
  9. Fill Muffin Tins: Pour the cheesecake batter evenly over the prepared Oreo crusts in the muffin tins.
  10. Bake the Cheesecakes: Bake for 17-20 minutes until the edges are set and the centers jiggle slightly when gently shaken.
  11. Cool and Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 3-4 hours to set properly.
  12. Serve: Before serving, drizzle additional blackberry sauce on top and garnish with fresh blackberries or mint leaves for a beautiful presentation.

Notes

  • Straining the blackberry sauce is optional but recommended for a smoother texture.
  • Make sure the blackberry sauce is completely cooled before mixing it into the batter to prevent curdling.
  • Do not overbake; the centers should jiggle slightly to ensure the cheesecake remains creamy.
  • Use a springform muffin pan or lined muffin tin for easy removal.
  • Refrigerate cheesecakes for at least 3-4 hours or overnight for best flavor and texture.

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Find it online: https://quickpantrymeals.com/blackberry-mini-cheesecakes-recipe/