Delight in these easy, creamy Blackberry Mini Cheesecakes topped with a fresh blackberry mixture.

Scale

Preheat your oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture among a lined muffin tin, pressing down firmly to create the crust.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream, mixing until fully combined.
Pour the cheesecake filling over the prepared crusts in the muffin tin, filling each cup about three-quarters full.
Place the muffin tin in the preheated oven and bake for about 20-25 minutes, or until the centers are slightly jiggly but set.
Let them cool in the pan for 10 minutes, then remove and refrigerate for at least 2 hours.
In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook for about 5 minutes until the berries start to soften.
Once chilled, top each mini cheesecake with the blackberry mixture. Enjoy!

Keywords: Blackberry Mini Cheesecakes, Cheesecake Recipe, Dessert Recipe