These Mini Lemon Blackberry Cheesecakes are a delightful treat, perfectly balancing the tanginess of fresh lemon and the sweet burst of blackberries. Ideal for any occasion, they bring a pop of color and flavor to your dessert table!
Why You’ll Love These Cheesecakes
These mini cheesecakes are easy to make, bursting with fresh citrus and berry flavors, and have a rich, creamy texture. Whether you’re hosting a party or just want a special treat, these little delights are perfect. The individual size makes them convenient for serving and absolutely adorable!
The Taste
Imagine a bite-sized cheesecake that combines the zesty freshness of lemon with the juicy sweetness of blackberries. The graham cracker crust adds a buttery crunch that complements the creamy, tangy filling perfectly. They’re fresh, vibrant, and anything but boring!
Ingredients
For the Graham Cracker Crumbs:
- ¾ cup graham cracker crumbs
- 1½ tablespoons sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- ¾ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 large eggs
- Zest of 2 large lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh blackberries
- 1 (8 oz) can of blackberry pie filling
Necessary Tools
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Standing mixer or handheld mixer
- Flat-bottomed cup for pressing crust
Ingredient Additions and Substitutions
- Crust: Swap the graham cracker crumbs for crushed digestive biscuits or even Oreo crumbs for a twist!
- Fruit: You can substitute blackberries with raspberries or blueberries for a different flavor profile.
- Cream Cheese: Low-fat cream cheese can be used, but it may slightly affect the texture.
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 325°F (160°C). Line a cupcake pan with cupcake liners to make removal easy and mess-free.
2. Make the Crust
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Using a tablespoon, scoop the crust mixture into each cupcake liner. Press down firmly with the bottom of a flat cup to create a compact, even crust. Set aside.
3. Prepare the Cheesecake Filling
- In a standing mixer, beat the cream cheese and sugar until the mixture is smooth and creamy.
- Add the sour cream, vanilla extract, lemon juice, lemon zest, and salt. Mix until everything is well incorporated.
- Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Gently fold in the fresh blackberries, being careful not to crush them too much.
4. Fill the Liners
- Scoop about ¼ cup of the cheesecake batter into each cupcake liner, filling them to about ¾ full.
5. Bake
- Bake in the preheated oven for 17-21 minutes, or until the edges start to turn a light golden brown and the centers are set. The cheesecakes may still jiggle slightly in the center when you take them out; that’s okay—they will firm up as they cool.
6. Cool
- Allow the cheesecakes to cool completely in the pan on a wire rack. This prevents cracks and keeps the texture creamy and smooth.
7. Top and Serve
- Once cooled, top each cheesecake with a spoonful of blackberry pie filling. For a little extra texture and presentation, sprinkle crushed graham crackers over the top.
Serving Suggestions
These mini cheesecakes are delightful on their own, but you can also serve them with:
- A dollop of whipped cream for extra creaminess.
- Fresh mint leaves for a pop of color and freshness.
- A drizzle of lemon curd for an added citrus kick.
Tips for Perfect Mini Cheesecakes
- Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smooth, lump-free filling.
- Avoid Over-baking: Bake just until the centers are set but still slightly wobbly. Over-baking can cause cracks and a dry texture.
- Chill Thoroughly: For the best flavor and texture, chill the cheesecakes for at least an hour before serving.
Storage Instructions
- Refrigerator: Store the cheesecakes in an airtight container in the fridge for up to 4 days.
- Freezing: These cheesecakes freeze well! Place them in a single layer in an airtight container, and they’ll last up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Can I make these mini cheesecakes ahead of time?
Yes, they are perfect for making ahead! You can bake and cool them the day before and store them in the refrigerator. Just add the toppings before serving for the freshest presentation.
Can I use bottled lemon juice?
For the best flavor, I recommend using freshly squeezed lemon juice and zest. The fresh lemon zest is essential for that bright, tangy flavor!
Can I make this recipe gluten-free?
Absolutely! Simply use gluten-free graham crackers for the crust, and you’re set.
Conclusion
These Mini Lemon Blackberry Cheesecakes are not only beautiful but also incredibly delicious. With their vibrant lemon flavor and juicy blackberry topping, they’re sure to be a hit at any gathering. Plus, they’re so simple to make, you’ll find yourself reaching for this recipe again and again.
If you loved these mini cheesecakes, check out my other mini dessert recipes featuring citrus flavors and berries!
Don’t Forget!
I’d love to see how your cheesecakes turn out! Snap a photo and share it on Pinterest—be sure to tag me so I can see your creation. If you tried the recipe, leave a review below!
Nutritional Information (Per Mini Cheesecake)
- Calories: 280
- Fat: 18g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 22g
Enjoy baking, and remember, desserts like these mini lemon blackberry cheesecakes are best when shared with friends and loved ones! 🍋🍇
