Cute mini blackberry cheesecakes made in a muffin tin with blackberry filling on top. Perfect sized portions of cheesecake to take with you for picnics, potlucks and parties.
So while we are waiting on spring, I need your help. We have mostly been working on the inside of our new house. Right now we are enjoying fresh painted walls and new floors, we’re still working on trim and the main bathroom. Since it has been winter we haven’t touched our yard. On one of the nice days a few weeks ago, I took the kids out to survey what we actually have and let me tell you, it’s one overgrown mess of holly bushes, roses and anything thorny you could imagine.
The neighbor lady saw me looking around and her warm welcome to the neighborhood was tempered with a warning about the poison sumac tangled into the overgrown landscaping. So we have a mess to deal with outside as well as inside. Tyler was poking around in the landscaping behind our deck after he got home from work and pulling a few planters and other lawn ornaments out. A few days later he came down with a bad streak of poison ivy break out on his arm.
He has always been highly sensitive to it and has had it more times in his life than he cares to and basically said that I’m going to have to take care of the landscaping mess, because he can’t handle the poison ivy/sumac situation.
I have never had it in my life (knock-on-wood). Supposedly, a percentage of the population is immune to it, but I’m not exactly ready to test my luck on that slim chance. So give us all your tips on what to do with wildly overgrown landscaping with poison sumac tangled throughout. How do you get rid of the stuff?
I made these mini blackberry cheesecakes the other week when I was craving something summery. They are great with frozen blackberries, which is what I used, but I think you could use fresh ones as well. As you can see in the pictures, the fresh ones are not great looking this time of year. I forgot how quick and easy mini cheesecakes are. Making a whole cheesecake is quite a time and ingredient commitment, but these little guys are much quicker and are perfectly portioned. I think I will be making mini cheesecakes a lot more often.
- ¾ cup graham cracker crumbs, finely crushed
- 4 tablespoons butter, melted
- 2 (8 oz) packages of cream cheese, softened
- ⅔ cup sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- ½ cup cold water
- 1½ tablespoons cornstarch
- ⅓ cup granulated sugar
- 2 cups frozen blackberries
- Preheat oven to 350 F. Line regular sized cupcake pans with cupcake liners. The recipe made about 15. Mix together the crushed graham crackers and melted butter. Press about a tablespoon of the graham cracker crust mixture into the bottom of each cupcake liner.
- To make the cheesecake, beat the cream cheese and sugar together until smooth. Beat in eggs and vanilla, just until blended. Fill each cupcake liner ⅔ full with the cheesecake mixture. Bake at 350 F for 15 minutes or until set. Remove from the oven and let cool in the pan for 10 minutes. Remove from pan to wire rack and cool completely.
- To make the blackberry filling, stir together the sugar and cornstarch in a small saucepan. Mix in the cold water and blackberries. Heat over medium heat stirring frequently until thick and bubbly. Let cool completely. Top cheesecakes with cooled filling. Store in the refrigerator for up to several days.
Try out these other fun mini cheesecakes!
Mini Turtle Cheesecakes from Handle the Heat
White Chocolate Raspberry Cheesecakes from Chew Out Loud.
Or how about mini Chocolate Chip Cheesecakes from A Pumpkin and a Princess
These mini lemon ricotta cheesecakes are an old, old recipe on my site, but very delicious!
Or if you are in the mood to seriously commit to cheesecake, how about a Chocolate Peppermint Cheesecake