Are you craving a decadent dessert that's both easy to make and incredibly satisfying? Look no further! These mini blackberry cheesecakes are the perfect treat for any occasion – from a casual weeknight dessert to a sophisticated dinner party. They're individual, adorable, and bursting with the fresh, juicy flavor of blackberries. Get ready to impress your friends and family with this simple yet elegant recipe! This recipe is perfect for those seeking easy recipes, healthy meals (in moderation!), or quick dinner ideas to complement a fantastic meal. It's homemade cooking at its finest!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh blackberries
Instructions:
Making the Crust:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or use mini muffin liners.
- Combine Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar.
- Add Butter: Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press into Cups: Divide the crumb mixture evenly among the muffin cups, firmly pressing it into the bottom to form a crust.
Making the Cheesecake Filling:
- Beat Cream Cheese & Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step much easier!
- Add Vanilla & Eggs: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Fold in Blackberries: Gently fold in half of the blackberries.
- Fill the Crusts: Spoon the cheesecake filling evenly over the prepared crusts, filling each cup almost to the top.
- Top with Blackberries: Place the remaining blackberries on top of the filling.
Baking & Cooling:
- Bake: Bake for 15-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Cool: Let the cheesecakes cool completely in the muffin tin before transferring them to a wire rack to cool completely. This prevents cracking.
- Chill (Optional): For optimal flavor and texture, chill the cheesecakes in the refrigerator for at least 2 hours before serving.
Tips for Success:
- Soften the cream cheese: Make sure your cream cheese is completely softened to ensure a smooth and creamy filling.
- Don't overmix: Overmixing the batter can lead to cracks in the cheesecake.
- Don't overbake: Overbaking will result in dry cheesecakes. A slight jiggle in the center is okay.
Variations:
- Other Berries: Substitute other berries like raspberries, blueberries, or strawberries.
- Chocolate Swirl: Add a swirl of melted chocolate to the filling for an extra decadent touch.
- Lemon Zest: Add a teaspoon of lemon zest to the filling for a bright citrusy flavor.
Nutritional Information (per mini cheesecake, approximate):
- Calories: Approximately 200-250
- Fat: Approximately 12-15g
- Sugar: Approximately 15-20g
These mini blackberry cheesecakes are a delightful dessert that's perfect for any occasion. They’re quick to make, delicious, and sure to be a crowd-pleaser. Enjoy this easy recipe, and don't forget to share your creations with us! Happy baking!