Mini Blackberry Cheesecakes

Nancy Allen


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


★★★★★ 1 vote

24 mini cheesecakes
5 Min
25 Min


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

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

  • 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.

Printable Recipe Card

About Mini Blackberry Cheesecakes

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

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