Introduction
These Mini Lemon Blackberry Cheesecakes are the perfect combination of tangy lemon and sweet blackberry flavor. They make a delightful dessert for any occasion, ideal for parties, picnics, or just to satisfy your sweet tooth. Their vibrant colors and creamy texture will surely impress your guests!
Ingredients
For the Graham Cracker Crumbs:
– 1 cup graham cracker crumbs
– 1 tablespoon sugar
– 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
– 2 (8 oz) packages cream cheese, softened
– 1 cup sugar
– 1/4 cup sour cream
– 1 teaspoon pure vanilla extract
– 1/2 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
Prep Time
20 minutes
Cook Time
17-21 minutes
Total Time
Approximately 1 hour (including cooling time)
Yield
Makes approximately 12 mini cheesecakes
These Mini Lemon Blackberry Cheesecakes are sure to impress your family and friends with their vibrant flavors and lovely presentation! Enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 325°F (160°C). Line a cupcake pan with cupcake liners to prepare for the cheesecakes.
Make the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the ingredients are well combined. Using a tablespoon, scoop the crust mixture into the cupcake liners. Press the mixture down firmly using the bottom of a flat round cup to form a compact crust. Set aside for later use.
Prepare the Cheesecake Filling
In a standing mixer, beat together the softened cream cheese and sugar until the mixture is smooth and creamy. Add in the sour cream, vanilla extract, lemon juice, lemon zest, and salt. Mix until all ingredients are well incorporated. Beat in the eggs one at a time, ensuring that each egg is fully mixed before adding the next. Gently fold in the fresh blackberries, taking care not to break them apart.
Fill the Liners
Scoop about ½ cup of the cheesecake batter into each cupcake liner, filling them to about ¾ full to allow space for expansion during baking.
Bake
Place the filled cupcake pan in the preheated oven and bake for 17-21 minutes. The edges should start to turn a light golden brown, and the center needs to be set.
Cool
Once baked, allow the cheesecakes to cool completely in the pan on a wire rack. This will help them set properly and make them easier to remove.
Top and Serve
After the cheesecakes have cooled, top each one with blackberry pie filling. For garnish, sprinkle some crushed graham crackers on top. Serve and enjoy the delicious flavors!
Notes
Serving Suggestions
These mini cheesecakes can be served at various occasions such as parties, family gatherings, or as an elegant finish to a meal.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, you can add fresh toppings if desired.
Variations
Feel free to experiment with other fruit pie fillings or fresh fruits if you want to change up the flavors.
Dietary Adjustments
For a gluten-free version, use gluten-free graham crackers or a nut-based crust instead.
