Real Recipes From Real Home Cooks ®

mini blackberry cheesecakes

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

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

(1 rating)
yield 24 mini cheesecakes
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For mini blackberry cheesecakes

  • 2
    3oz.pkgs. cream cheese, softened
  • 1/4 c
    granulated sugar
  • 1 lg
    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

How To Make mini blackberry cheesecakes

  • 1
    Heat 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.
  • 2
    Add 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.
  • 3
    Meanwhile, in a small bowl combine with hand mixer all topping ingredients and blend until creamy. Top each cheesecake with 1 tsp. topping.
  • 4
    Bake 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.

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