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Lemon Blackberry Cheesecakes

Lemon Blackberry Cheesecakes

Creamy lemon cheesecakes with a blackberry swirl & crumb crust. Easy mini recipe for parties or treats. No water bath needed! Ready in about 3 hours.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 75 g Graham cracker crumbs
  • 1 tbsp granulated sugar
  • 60 g unsalted butter, melted
  • 450 g full-fat cream cheese, softened
  • 200 g granulated sugar
  • 120 g full-fat sour cream
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 2 large eggs, at room temperature
  • 2 lemons, zest
  • 2 tbsp fresh lemon juice
  • 100 g fresh blackberries
  • 220 g blackberry pie filling or preserves
  • extra Graham cracker crumbs for garnish

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Spatula
  • 12-cup standard muffin tin
  • Paper muffin liners

Method
 

  1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine Graham cracker crumbs and sugar, then mix in melted butter until it resembles wet sand.
  3. Press about a tablespoon of the crust mixture into the bottom of each muffin liner.
  4. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  5. Mix in the sour cream, vanilla extract, lemon zest, lemon juice, and salt until well combined.
  6. Add the eggs one at a time, mixing on low speed just until incorporated, then gently fold in the fresh blackberries.
  7. Divide the cheesecake filling among the prepared crusts, filling each to the top.
  8. Bake for 17-21 minutes until the edges are set but the centers jiggle slightly.
  9. Allow cheesecakes to cool in the pan on a wire rack, then refrigerate for a few hours.
  10. Top each mini cheesecake with blackberry pie filling and a sprinkle of extra Graham cracker crumbs before serving.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 8IUVitamin C: 3mgCalcium: 8mgIron: 4mg

Notes

For the smoothest filling, ensure all ingredients are at room temperature before mixing. These cheesecakes can be made ahead of time, and they freeze beautifully for up to 2 months. Feel free to swap the blackberries with other berries based on your preference and availability. Avoid overmixing the eggs to prevent cracking in the cheesecakes during baking.
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