These Mini Lemon Blackberry Cheesecakes are the perfect combination of tangy lemon and sweet blackberry flavor. They make a delightful dessert for any occasion!
Ingredients:
For the Graham Cracker Crumbs:
¾ cup graham cracker crumbs
1½ tablespoons sugar
¼ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1 cup sugar
½ cup sour cream
¾ teaspoon pure vanilla extract
⅛ teaspoon kosher salt
2 large eggs
Zest of 2 large lemons
2 tablespoons freshly squeezed lemon juice
1 cup fresh blackberries
1 (8 oz) can of blackberry pie filling
Directions:
Preheat the Oven:
Preheat your oven to 325°F (160°C). Line a cupcake pan with cupcake liners.
Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Using a tablespoon, scoop the crust mixture into the cupcake liners.
Press the mixture down firmly with the bottom of a flat round cup to form a compact crust. Set aside.
Prepare the Cheesecake Filling:
In a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Add in the sour cream, vanilla extract, lemon juice, lemon zest, and salt, and mix until well combined.
Beat in the eggs one at a time, mixing until fully incorporated after each addition.
Gently fold in the fresh blackberries.
Fill the Liners:
Scoop about ¼ cup of the cheesecake batter into each cupcake liner, filling them to about ¾ full.
Bake:
Bake in the preheated oven for 17-21 minutes, or until the edges start to turn a light golden brown and the center is set.
Cool:
Allow the cheesecakes to cool completely in the pan on a wire rack.
Top and Serve:
Once cooled, top each cheesecake with blackberry pie filling and sprinkle with some crushed graham crackers for garnish.
Yield:
Makes approximately 12 mini cheesecakes.
These Mini Lemon Blackberry Cheesecakes are sure to impress your family and friends with their vibrant flavors and lovely presentation! Enjoy!
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