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Mini Lemon Blackberry Cheesecakes

Mini Lemon Blackberry Cheesecakes are a delightful treat that combines the tangy brightness of lemons with sweet blackberries. Easy to make and perfect for gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Crunchy and aromatic, they create the perfect base.
  • 2 tbsp sugar Sweetness is essential to balance the flavors.
  • 4 tbsp unsalted butter, melted This rich addition binds the crust together.
For the cheesecake filling
  • 16 oz cream cheese, softened Creamy and indulgent, it forms the heart of these cheesecakes.
  • 1/2 cup powdered sugar Sweetening the filling for that delectable taste.
  • 1 cup heavy whipping cream Adding lightness and fluffiness to the mix.
  • 1 tsp vanilla extract Infusing warmth and richness.
  • 2 tbsp fresh lemon juice Brings a zesty brightness that lifts the dessert.
  • Zest of 1 lemon Enhances the lemon flavor with aromatic oils.
For the blackberry compote
  • 1 cup fresh blackberries Juicy and sweet, the perfect topping!
  • 2 tbsp sugar Additional sweetness for the blackberry compote.
  • 1 tbsp lemon juice A tart kick for the compote.
  • 1 tsp cornstarch (optional, for thickening) Helps achieve the desired compote consistency.

Method
 

Make the crust
  1. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
  2. Press the mixture evenly into the bottoms of muffin tin cups, forming a solid base.
  3. Refrigerate while you prepare the filling and compote.
Make the cheesecake filling
  1. In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
  2. Add heavy whipping cream, vanilla extract, lemon juice, and lemon zest. Beat until light and fluffy.
Assemble the cheesecakes
  1. Spoon the cheesecake filling over the chilled crust, smoothing the tops.
  2. Refrigerate for at least 3 hours or overnight for best results.
Make the blackberry compote
  1. In a saucepan, combine blackberries, sugar, and lemon juice over medium heat.
  2. Stir occasionally as berries release their juices. If preferred, mix cornstarch with cold water and stir into the mixture.
  3. Cook until thickened and glossy; remove from heat to cool.
Top the cheesecakes
  1. Spoon the cooled blackberry compote over each cheesecake before serving.
  2. Garnish with fresh blackberries or lemon zest.
Serve and enjoy
  1. Serve cold and enjoy the deliciousness!

Notes

For a smooth filling, ensure your cream cheese is at room temperature before mixing. Customize toppings by swapping blackberries for other berries. These cheesecakes can be made a day in advance and can last in the refrigerator for up to 5 days.