Ingredients
– 9 graham crackers (140 grams)
– 4 tablespoons (57 grams) unsalted butter, melted
– 12 ounces (340 grams) cream cheese, softened to room temperature
– 1/2 cup (100 grams) granulated sugar
– 3/4 cup (180 grams) heavy cream
– 1 teaspoon lemon juice
– 1/4 cup (80 grams) blackberry preserves
– 1 cup (145 grams) fresh or thawed frozen blackberries
– 1 tablespoon granulated sugar
– 2 teaspoons lemon juice
– fresh blackberries for garnish
Instructions
1-Prep the pan: Grease a mini cheesecake pan thoroughly.
2-Make the crust: Crush 9 graham crackers (140 grams) finely in a food processor. Add 4 tablespoons (57 grams) melted unsalted butter, pulse until moistened.
3-Form crusts: Divide and press mixture firmly into each pan cavity bottom. Use a glass for even press.
4-Mix filling: In a mixer, beat 12 ounces (340 grams) softened cream cheese and 1/2 cup (100 grams) sugar on medium-high until smooth and creamy.
5-Add to filling: Mix in 3/4 cup (180 grams) heavy cream, 1 teaspoon lemon juice, and 1/4 cup (80 grams) blackberry preserves. Beat 2-3 minutes until thick like frosting.
6-Fill pans: Spoon cheesecake mixture into each cavity. Cover with plastic wrap.
7-Chill: Refrigerate at least 4 hours or overnight to firm up.
8-Prep topping: Blend 1 cup (145 grams) blackberries, 1 tablespoon sugar, and 2 teaspoons lemon juice until pureed.
9-Serve: Top each with berry puree dollop, garnish with fresh blackberries.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫐 Use full-fat cream cheese for the best texture – low-fat versions can result in a grainy filling
🧁 If you don’t have a mini cheesecake pan, use a standard muffin tin with paper liners and add parchment paper strips for easy removal
⏰ Make these a day ahead – they actually taste better after chilling overnight as the flavors meld together
- Prep Time: 30 minutes
- Chilling time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 65