I love making these blackberry mini cheesecakes when I want an elegant dessert that feels special but doesn’t require too much effort. They have a buttery graham cracker crust, a creamy cheesecake filling, and a bright blackberry topping that balances sweetness with a little tartness. These minis are perfect for gatherings or when I want portion-controlled treats that still feel indulgent.
Why You’ll Love This Recipe
I enjoy this recipe because it’s simple, reliable, and always impressive. The mini size means they bake faster than a full cheesecake and are easier to serve. I also like how the blackberry flavor adds freshness and color, making them feel light even though they’re rich and creamy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1 cup graham cracker crumbs
3 tbsp sugar
4 tbsp butter, melted
For the cheesecake filling
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
For the blackberry topping
1 1/2 cups blackberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Directions
I start by preheating the oven to 325°F (165°C) and lining a muffin tin with paper liners.
I mix the graham cracker crumbs, sugar, and melted butter until the texture looks like wet sand, then I press the mixture firmly into the bottom of each liner. I bake the crusts for about 5 minutes and let them cool slightly.
For the filling, I beat the cream cheese and sugar until smooth, then I add the eggs one at a time, mixing gently. I stir in the vanilla extract and divide the filling evenly over the crusts.
I bake the cheesecakes for 18–20 minutes, until the centers are just set. I let them cool at room temperature, then chill them in the refrigerator for at least 2 hours.
While they chill, I prepare the topping by cooking the blackberries, sugar, and lemon juice over medium heat until the berries break down. I stir in the cornstarch mixture and cook until thickened. I let the sauce cool completely before spooning it over the cheesecakes.
Servings And Timing
I usually get 12 mini cheesecakes from this recipe.
Prep time: about 20 minutes
Bake time: about 25 minutes total
Chilling time: at least 2 hours
Variations
I sometimes swap blackberries for raspberries or blueberries when I want a different flavor. For a chocolate twist, I add a little cocoa powder to the crust or drizzle melted chocolate over the top. I also like using a vanilla wafer crust instead of graham crackers for a softer base.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days. If I want to freeze them, I do so without the topping and add it after thawing. I don’t reheat cheesecake, as I prefer it chilled or slightly cool.
FAQs
Can I use frozen blackberries?
I use frozen blackberries often, and they work just as well. I don’t even thaw them first.
How do I know when the cheesecakes are done?
I look for set edges with slightly jiggly centers, which firm up as they cool.
Can I make these ahead of time?
I like making them a day in advance because the flavor improves after chilling overnight.
Do I need a water bath?
I don’t use a water bath for mini cheesecakes since they bake evenly and rarely crack.
Can I make this recipe gluten-free?
I simply use gluten-free graham crackers for the crust, and everything else stays the same.
Conclusion
I keep coming back to these blackberry mini cheesecakes because they’re easy, beautiful, and consistently delicious. They’re perfect for entertaining or for treating myself to a small but satisfying dessert that feels homemade and special.
Blackberry Mini Cheesecakes are rich, creamy, and perfectly portioned desserts with a buttery graham cracker crust and a sweet-tart blackberry topping. These elegant treats are easy to make and ideal for parties, holidays, or anytime indulgence.
Total Time:2 hours 45 minutes (including chilling)
Yield:12 mini cheesecakes
Ingredients
For the crust:
1 cup graham cracker crumbs
3 tbsp sugar
4 tbsp butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
For the blackberry topping:
1 1/2 cups blackberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Instructions
Preheat oven to 325°F (165°C). Line a muffin tin with 12 paper liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
Press the crust mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
For the filling, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each. Stir in vanilla.
Divide the cheesecake filling evenly over the crusts in the muffin tin.
Bake for 18–20 minutes, or until the centers are just set. Let cool at room temperature, then refrigerate for at least 2 hours.
To make the topping, cook blackberries, sugar, and lemon juice in a saucepan over medium heat until the berries break down.
Stir in the cornstarch slurry and cook until thickened. Let cool completely.
Spoon cooled blackberry topping over chilled cheesecakes before serving.
Notes
Use raspberries or blueberries as a topping variation.
Swap in vanilla wafers or add cocoa to the crust for a twist.
Freeze without topping, then add after thawing.
Don’t overbake — slight jiggle in the center is ideal.
No water bath needed for minis; they bake evenly on their own.
