Mini Blackberry Cheesecakes

Nancy Allen

By
@mawmawnan

Made these this morning and used some blackberries preserves from my garden.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
24 mini cheesecakes
Prep:
5 Min
Cook:
25 Min
Method:
Bake

Ingredients

2
3oz.pkgs. cream cheese, softened
1/4 c
granulated sugar
1 large
egg
1/2 tsp
almond extract

TOPPING

3/4 c
dairy sour cream
3 Tbsp
sugar
1/4 tsp
almond extract

GARNISH

1/3-1/2 c
blackberry jam, seedless or you favorite flavor jam

Step-By-Step

1Heat oven to 350. Line a 24 cup mini muffin pan with mini paper baking liners. In a mixing bowl, beat cream cheese and 1/4 c. sugar until fluffy.
2Add egg and 1/2 tsp. almond extract and beat until smooth. Fill lined muffin cups 3/4 full. Bake at 350 for 15 minutes or until set. Do not overbake.
3Meanwhile, in a small bowl combine with hand mixer all topping ingredients and blend until creamy. Top each cheesecake with 1 tsp. topping.
4Bake an additional 5 to 8 minutes or until set. Cool 15 to 20 minutes. Spoon about 1/2 to 1 tsp. of jam onto each cheesecake. Refrigerate until served. Store in refrigerator. Makes 24 Cheesecakes. *At this point, cheesecakes can be covered and frozen up to 1 month. Thaw in refrigerator and garnish just before serving with any of your favorite jam.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy