Little Bites of Summer: Blackberry Mini Cheesecakes
These super creamy mini cheesecakes with fresh blackberry filling and an oreo crust are such an easy and tasty recipe to make! Made with cream cheese, sour cream, and fresh blackberries, these are a creamy delight!
- Prep Time: 20 minutes
- Cook Time: 17-20 minutes
- Total Time: 1 hour 10 minutes
- Category: Sweet
Ingredients
Scale
- Blackberry Sauce: 1 tablespoon lemon juice, ¼ cup sugar, 16 oz fresh Blackberries
- Crust: 12 Oreo cookies, 4 tablespoons melted butter
- Cheesecake Batter: 8 ounces cream cheese, 8 ounces mascarpone, ⅓ cup sour cream, ½ cup sugar,
- 1 tsp vanilla, ½ tsp almond, ¼ tsp salt, 3 eggs, ½ cup blackberry sauce
Instructions
- Make the blackberry sauce: Puree blackberries, sugar, and lemon juice. Cook on medium-high heat for 10-15 minutes. Cool.
- Make the Oreo crust: Pulse Oreos and melted butter in a food processor. Press into muffin liners. Bake for 5 minutes. Cool.
- Make the cheesecake batter: Blend cream cheese, mascarpone, sour cream, sugar, vanilla, almond, and salt in a food processor. Add eggs and blend until combined. Stir in ½ cup blackberry sauce.
- Fill muffin tins with batter. Bake for 17-20 minutes, until center is just set.
- Cool at room temperature for 1 hour, then chill in the fridge for 3-4 hours. Serve with remaining blackberry sauce.
Notes
- Use room temperature ingredients for a smooth texture.
- Make the blackberry sauce ahead of time.
- Use a silicone muffin pan or line a muffin pan with cupcake liners.
- Don’t overbake the cheesecakes – they should still be slightly wobbly in the center.