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Delightful Mini Blackberry Cheesecakes with Whipped Cream

Delightful Mini Blackberry Cheesecakes with Whipped Cream

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Delightful Mini Blackberry Cheesecakes with Whipped Cream are a simple, nourishing, and delicious dessert that combines sweet and tart blackberries with rich cream cheese, topped with fluffy whipped cream.

  • Total Time: 45 mins
  • Yield: 12 servings 1x

Ingredients

Scale

1 cup Graham cracker crumbs
1/4 cup Granulated sugar
1/3 cup Unsalted butter, melted
16 oz Cream cheese, softened
1/2 cup Powdered sugar
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 cup Fresh blackberries
1 cup Heavy whipping cream
As needed Additional blackberries for garnish

Instructions

  1. Preheat your oven to 325°F (160°C)
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened
  3. Line a muffin tin with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined
  5. Add the sour cream and vanilla extract. Beat until the mixture is smooth and creamy
  6. Fold in the fresh blackberries gently, being careful not to break them apart
  7. Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each liner about 3/4 full
  8. Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly
  9. Remove the muffin tin from the oven and allow the cheesecakes to cool at room temperature for about 30 minutes
  10. Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or overnight for best results
  11. Before serving, whip the heavy cream until soft peaks form. Top each mini cheesecake with a dollop of whipped cream and a fresh blackberry for garnish

Notes

Ensure your cream cheese is at room temperature for a smooth and creamy filling.

Don’t overmix the filling once you add the blackberries to maintain their whole shape.

Let the cheesecakes cool before refrigerating to avoid condensation forming on top.

  • Author: Quinto
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 300 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 60 mg

Find it online: https://quintorecipes.com/delightful-mini-blackberry-cheesecakes-with-whipped-cream/