

Mini Lemon Blackberry Cheesecakes
These Mini Lemon Blackberry Cheesecakes perfectly balance tangy lemon and sweet blackberries, making them a delightful treat for any occasion.
Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C). Line a cupcake pan with cupcake liners.
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Scoop the crust mixture into each cupcake liner and press down firmly with the bottom of a flat cup to create an even crust.
Cheesecake Filling
- In a standing mixer, beat the cream cheese and sugar until smooth and creamy.
- Add sour cream, vanilla extract, lemon juice, lemon zest, and salt. Mix until 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.
Baking
- Scoop about ¼ cup of the cheesecake batter into each cupcake liner, filling them to about ¾ full.
- Bake for 17-21 minutes, or until the edges begin to turn golden brown and the centers are set.
- Allow the cheesecakes to cool completely in the pan on a wire rack.
Serving
- Once cooled, top each cheesecake with a spoonful of blackberry pie filling.
- Optionally, sprinkle crushed graham crackers over the top for added texture.
Nutrition
Notes
For the best flavor and texture, ensure ingredients are at room temperature. Chill for at least an hour before serving. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.