Ingredients
Graham crackers – 1 sleeve (9 crackers, 140 grams)
Unsalted butter, melted – 4 tablespoons (57 grams)
Cream cheese, completely softened – 12 ounces (340 grams)
Granulated sugar – 1/2 cup (100 grams)
Heavy cream – 3/4 cup (180 grams)
Lemon juice – 1 teaspoon
Blackberry preserves – 1/4 cup (80 grams)
Fresh or thawed frozen blackberries – 1 cup (145 grams)
Granulated sugar (for topping) – 1 tablespoon
Lemon juice (for topping) – 2 teaspoons
Fresh blackberries – for garnish
Instructions
Thoroughly grease a mini cheesecake pan. Pulse graham crackers in a food processor until fine, then mix with melted butter.
Divide the crust mixture among the 12 cavities (about 1 heaping tablespoon each) and press down firmly using a shot glass.
In a large bowl, beat the softened cream cheese and sugar on medium-high speed until perfectly smooth.
Add the heavy cream, lemon juice, and blackberry preserves to the cream cheese mixture.
Beat for 2 to 3 minutes until the mixture thickens significantly, reaching a frosting-like consistency.
Pipe or spoon the filling into the crusts. Cover with plastic wrap and chill for at least 4 hours, or overnight.
For the topping, blend 1 cup blackberries with 1 tablespoon sugar and 2 teaspoons lemon juice until pureed.
Pop the cheesecakes out of the pan, drizzle with blackberry sauce, and garnish with fresh berries before serving.
Notes
• Use full-fat brick cream cheese for the best structural stability.
• Ensure the cream cheese is at true room temperature to avoid lumps.
• If you don’t have a mini cheesecake pan, use a muffin tin with liners.
• Chill the mixing bowl and beaters for 10 minutes before adding the heavy cream for a faster set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Cuisine: American