Mini Blackberry Cheesecakes

Its hard to beat fresh fruits in your desserts during the spring and summer months.
And I love incorporating fresh fruit into all aspects of my meals 1) because my boys love fruit
and 2) because they are so good for you!
Blackberries are one of our favorite fruits. In fact, we go blackberry picking at least 4-5 times every summer to make cobblers, jams, or even just eat them by themselves with a little bit of Cool Whip.
And now we can add these mini blackberry cheesecakes to our repertoire!

My husband recently celebrated his birthday, and the dessert he wanted was my Grandmother’s infamous strawberry pie. Since we were going to have two birthday celebrations, one with just the 4 of us and one with the rest of the family, I decided we needed a different dessert for each occasion!
Since something with fruit had been requested by the birthday boy, I decided to make the 2nd dessert also incorporate fruit. Blackberry cheesecake sounded good, but I couldn’t find a recipe anywhere that I liked.
So I made one up!
Tip: After putting the graham cracker crust into the cupcake liners, use a shot glass to push the crust flat. It is small enough to fit in the cupcake liner and really gets the job done!
Mini Blackberry Cheesecakes

by Michele McDonald
Prep Time: 20 min
Cook Time: 35 min
Ingredients (serves 18)

For the crust

  • 8 Tbsp butter
  • 2 Tbsp sugar
  • 1 1/2 cups crushed graham crackers

For the cheesecake

  • 2 tsp vanilla extract
  • 1/4 cup sour cream
  • 3/4 cup sugar
  • 2 eggs
  • 2 Tbsp seedless blackberry preserves
  • 16 oz. cream cheese

For the filling

  • 1 cup water
  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 packet of clear gelatin (~1-2 Tbsp)
  • 1 cup blackberries

Optional toppings

  • 1/2 cup fresh blackberries
  • 8 oz. Cool Whip

For the crust

Line a muffin pan with cupcake liners. Combine melted butter, sugar, and graham crackers until well mixed. Drop by the large spoonful into the cupcake liners. Press down for a flat, firm crust surface.

For the cheesecake

Beat cream cheese and sugar together until creamy. Add eggs, sour cream, and vanilla. Beat again until creamy. Add the blackberry preserves and mix until well combined. Pour cheesecake mixture into the cupcake liners filling them almost to the top. Bake at 350 degrees for 25 minutes. Allow to cool.

For the filling

Heat to a boil the water, sugar, and cornstarch. Stir until the liquid becomes almost clear. Add the gelatin and 1 cup blackberries. Stir continuously until the liquid begins to thicken. Remove from burner and allow to cool. Spoon filling into the slight indented area on top of the cooled cheesecakes. Make sure at least 1-2 blackberries are included with the filling on each cheesecake.

Optional topping

Top each mini cheesecake with a small dollop of Cool Whip and a blackberry for a pretty presentation directly prior to serving.
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These mini blackberry cheesecakes are perfect for a party, a picnic, or just because you have a craving for blackberries. And let me tell you, one is more than enough to hit the spot!



  1. says

    LOVING how these sound…and I bet they are ridiculously good. Appreciate you bringing this by Snickerdoodle Sunday!

    Sarah (Sadie Seasongoods)

  2. says

    I just found you on Shabby Chic Cottage and all I can say is “YUM!!”. I love blackberries and can’t wait to try the cheesecakes. Thank you for sharing.

  3. says

    I just found you on Shabby Chic Cottage and all I can say is “YUM!!” I love blackberries and can’t wait to try your cheesecakes. Thank you for sharing.

  4. says

    Yumm!!! These Mini Cheesecakes look fabulous. I love to go berry picking. When we were stationed in Ohio we went all the time. I loved seeing my little guy with his face covered in red or purple after being out in the field. Fabulous memories ๐Ÿ™‚ Krista @ A Handful of Everything


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