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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
