Mini Blackberry Cheesecakes
Delightful mini cheesecakes with a creamy filling and a crunchy graham cracker crust, topped with fresh blackberries.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 285 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh blackberries
Instructions
- Prepare the Cheesecake Crust: In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cheesecake cups, forming a sturdy base.
- Make the Creamy Filling: In another bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture.
- Add the Fresh Blackberries: Gently fold in fresh blackberries.
- Spoon into the Crusts: Spoon the cheesecake mixture into the prepared crusts.
- Chill Before Serving: Refrigerate the mini cheesecakes for at least 4 hours.
- Garnish & Enjoy: Top with additional blackberries if desired.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Let the cheesecakes chill fully for the best texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/mini-blackberry-cheesecakes/