Mini Blackberry Cheesecakes with Fresh Blackberry Compote and Whipped Cream deliver everything you love about a classic New York-style cheesecake - dense, creamy filling, buttery graham cracker crust - in adorable individual portions baked in a standard muffin pan. Ready in just 45 minutes of active time, they're perfect for summer entertaining, potlucks, and birthdays.
Love blackberries? Try Blackberry Lime Delight and Blackberry Swirl White Chocolate Cheesecake Squares.
Blackberry mini cheesecakes are OUTRAGEOUSLY good, use a ton of blackberries (both fresh and cooked), and have a wildly different spin on blackberry dessert - blackberries inside and out! What a simple and perfect summer treat.
If you love a cheesecake, but don't need an entire cheesecake or don't like to cut it into slices, try these beautiful mini cheesecakes instead.
My approach to blackberries has always been simple - mash them with a little sugar, maybe a splash of Chambord, and let them do their thing. I used to fold them into whipped cream in lazy, imperfect streaks and call it dessert, because honestly, it was that good. These mini blackberry cheesecakes are just that same effortless magic, dressed up a little - bold blackberry jam on top of creamy filling, no fuss required.
Why you'll love Blackberry Mini Cheesecakes
- Did you know you can bake an ENTIRE cheesecake in a muffin pan? Make sure you use a standard 12-count muffin pan and never look back.
- Serving is also less messy, as there's no need for slicing.
- Portion Control and zero guilt! For those who want to indulge in cheesecake without overindulging, you can savor these mini cheesecakes without feeling like you've eaten too much.
- Great for parties as individual grab and go portions.
- Pretty and delicious make-ahead dessert.
Ingredients you need and why
- Blackberries: Feel free to use fresh or frozen berries, but I did use 12 fresh blackberries to decorate the top of the mini cheesecakes.
- Bricks of Cream Cheese: The firmer texture and higher fat content of cream cheese blocks make them perfect for mini cheesecakes where we want a creamy and thick consistency. Cream cheese has to be at room temperature for best results.
- Sugar: You will be using granulated sugar.
- Graham Cracker crust: I love using graham crackers in cheesecake recipes - they add sweet, buttery, and slightly salty taste that complements the richness of the cheesecake.
- Butter: Make sure to use unsalted butter and melt it.
- Greek Yogurt: I prefer yogurt to sour cream and always bring it to room temperature before I use it.
- Vanilla Extract: I prefer to use pure vanilla extract or paste.
- Violet Gel Icing Color: I used 10 drops of Wilton violet gel icing color. For lighter tones, start with 5 drops.
- Heavy whipping Cream: I love to use fresh heavy cream for the topping of my mini cheesecakes.
- Miscellaneous ingredients: cornstarch, all-purpose flour, eggs, Confectioners' Sugar
How to make blackberry mini cheesecakes
Below is an overview of the process with extra tips for getting smooth, creamy mini blackberry cheesecakes. For exact measurements and times, see the full recipe card at the bottom of the post.
1. Prepare Blackberry Topping
- Combine Blackberries, Sugar, and Cornstarch in a saucepan. Cook over low heat, until the juices start to release, around 8-10 minutes. Stir occasionally, smashing the berries to break them up. When the juice thickens, remove from heat.
- Strain cooked berry mixture through a wire mesh strainer, pressing it through with the back of a spoon. Collect juice in a small bowl, scraping the bottom of the strainer to get the thickened juice. Allow the mixture to cool to room temperature.
2. Make Graham Cracker Crust
Mix up the graham cracker crust ingredients including graham cracker crumbs, sugar, and melted butter. You need 8 full-sheet graham crackers for this. Firmly press a heaping tablespoon of the crust mixture into each cupcake liner. Bake the crusts for 6 minutes, to give them a good shape
3. Prepare cheesecake filling
The first step is to thoroughly mix Cream Cheese, Sugar, and Flour. As always, you want your cream cheese to be at room temperature so you don't end up with lumps of un-mixed cream cheese in your blackberry mini cheesecakes Don't use low-fat or non-fat cream cheese; your cheesecake won't have the right texture. Next add Yogurt, Vanilla, and Eggs.
4. Divide the cheesecake filling in half
Divide the cheesecake filling in half. One half will be white, the other will be violet colored. Place the white half of the filling in the muffin cups first using a heaping tablespoon of the mixture.
5. Add Violet Food Color
Add violet gel coloring to second half of the batter, and spoon the violet colored cheesecake mixture on top of the white one. Again, one tablespoon per cupcake.
6. Bake your blackberry cheesecakes
Bake at 300 F for 18-20 minutes. Once you turn off the oven, it's important to leave door closed for 10 minutes. Then, slightly open oven door (place a thick wooden spoon in oven door) for 15-20 minutes. Do not rush this slow cool process, because it avoids bad cracking. Remove from oven and chill in fridge.
7. Spoon blackberry topping on top
Once the cheesecakes are baked, spoon blackberry topping prepared in the first step onto tops of mini cheesecakes. Let chill in freezer for at least 10 minutes.
8. Make Blackberry Whipped Cream Topping
To make whipped cream, I prefer to use heavy cream rather than whipping cream because heavy cream holds its shape better than whipping cream does.
- Beat cold heavy cream until it thickens
- Add powdered sugar and vanilla and Violet Gel Icing Color with an electric mixer until stiff peaks form, about 2 minutes. If you want the color to be lighter violet, start with 5 drops of Violet Gel Icing Color. I used 10 drops.
- Beat until the cream holds stiff peaks
- Put Whipped Cream into a piping bag and pipe it onto the mini cheesecakes with your favorite large tip, in a swirl.
- Garnish with a blackberry!
You can either pipe or spread the whipped cream on top of the chilled cheesecake.
Mini Blackberry Cheesecakes with Fresh Blackberry Compote and Whipped Cream
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Equipment
Ingredients
Blackberry Topping
- 6 oz blackberries (fresh or frozen)
- 5 tablespoon granulated sugar
- 1 tablespoon cornstarch
Crust
- 6 full sheets graham cracker
- 2 tablespoon granulated sugar
- 3 tablespoon unsalted butter (melted)
Cheesecake Filling
- 12 oz (1 ½ packets) cream cheese (room temperature)
- ½ cup granulated sugar
- 1½ tablespoon all-purpose flour
- ¼ cup Greek yogurt (or sour cream),(room temperature)
- ½ teaspoon Vanilla extract
- 2 large eggs room temperature
- 10 drops violet gel icing color
Whipped Cream Topping
- ¾ cup chilled heavy whipping cream
- 6 tablespoon confectioners sugar
- ½ teaspoon vanilla extract
- 10 drops violet gel icing color or more
- 12 fresh blackberries to decorate
Instructions
Blackberry Topping
- Combine Blackberries, Sugar, and Cornstarch in a saucepan. Cook over low heat, until the juices start to release, around 8-10 minutes. Stir occasionally, smashing the berries to break them up. When the juice thickens, remove from heat.
- Strain cooked berry mixture through a wire mesh strainer, pressing it through with the back of a spoon. Collect juice in a small bowl, scraping the bottom of the strainer to get the thickened juice. Allow the mixture to cool to room temperature.
Crust
- Preheat over at 325°F. Pulse Graham Crackers in a food processor, or smash in a sealed plastic bag until crumbs.
- Mix crumbs, Sugar, and Butter in a small bowl until all the crumbs are moist. You need 6 full-sheet graham crackers for this.
- Firmly press a heaping tablespoon of the crust mixture into each cupcake liner. Bake the crusts for 6 minutes.
- Remove from oven and allow to cool. Reduce oven temperature to 300F.
Cheesecake Filling
- Mix Cream Cheese, Sugar, and Flour. Add Yogurt, and Vanilla, and Eggs. Mix thoroughly.
- Divide the cheesecake filling in half. One half will be white, the other will be violet colored.
- Place the white half of the cheesecake filling in the muffin cups first using a heaping tablespoon of the mixture per muffin cup.
- Add violet gel coloring to second half of the cheesecake feeling, and spoon the violet colored cheesecake mixture on top of the white one. Again, one tablespoon per cupcake.
- Bake at 300F for 18-20 minutes.
- Turn off oven, and leave door closed for 10 minutes. Then, slightly open oven door (place a thick wooden spoon in oven door) for 15-20 minutes. Do not rush this slow cool process, because it avoids bad cracking. Remove from oven and chill in fridge.
Whipped Cream Topping
- Spoon Blackberry Filling onto tops of mini cheesecakes. Let chill in freezer for at least 10 minutes.
- In a mixing bowl, beat Cream, Sugar, Vanilla, and Violet Gel Icing Color with an electric mixer until stiff peaks form, about 2 minutes.
- Put Whipped Cream into a piping bag and pipe it onto the mini cheesecakes with your favorite large tip, in a swirl.
- Garnish with a blackberry. Serve, and enjoy!
More delicious blackberry recipes
- Blackberry and Avocado Salad
- Galette with Blackberries and Strawberries
- Blackberry Yogurt Cake
- Blackberry Tart
Macy says
How many eggs? It’s not on the ingredients list
Olya says
2 eggs!! I just added them to the ingredient list. Thank you for noticing!!
Trina says
Delicious filling - both cheesecake and blackberry one!
Olya says
I think it's good that they are distinct and plus the cheesecake filling is divided in 2 layers which makes the flavors stand out even more.
Jackie says
Yay! W have so many blackberry bushes to use. I cannot wait to make fresh blackberry puree!
Olya says
I know. Blackberries can be tricky to work with so I like to cook them.