Mini Blackberry Cheesecakes
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.
Servings: 15 cheesecakes
For the crust
- 3/4 cup graham cracker crumbs finely crushed
- 4 tablespoons butter melted
For the Cheesecake
- 2 8 oz packages of cream cheese, softened
- 2/3 cup sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1/2 cup cold water
- 1 1/2 tablespoons cornstarch
- 1/3 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 2/3 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.
Serving: 1cheesecake | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 72mg | Fiber: 1g | Sugar: 16g