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Mini Blackberry Cheesecakes with Fresh Blackberry Compote and Whipped Cream
Mini Blackberry Cheesecakes baked in a muffin tin with a buttery graham cracker crust, silky cream cheese filling, and a real blackberry swirl made from fresh or frozen berries. No water bath needed — these individual cheesecakes come out perfectly creamy every time and are ideal for parties, potlucks, and make-ahead desserts.
Servings: 12 mini cheesecakes
mini cheesecakes
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!
Nutrition Facts
Mini Blackberry Cheesecakes with Fresh Blackberry Compote and Whipped Cream
Amount per Serving
Calories
277
% Daily Value*
Fat
19
g
29
%
Saturated Fat
11
g
69
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
53
mg
18
%
Sodium
129
mg
6
%
Potassium
95
mg
3
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
3
g
6
%
Vitamin A
722
IU
14
%
Vitamin C
3
mg
4
%
Calcium
52
mg
5
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
