Description
Indulging in a dessert that tantalizes your taste buds and looks exquisite…
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1/4 cup heavy cream
- 1/4 cup blackberry jam, slightly warmed
- 12 fresh blackberries, for topping
Instructions
- Start by preheating your oven to 325°F (160°C). While it warms up, prepare your mini cheesecake pan by lining it with liners or utilizing a silicone mold for easy release. In a mixing bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar with the melted butter. Mix until everything is well incorporated; the mixture should feel like wet sand. Take care to evenly distribute the crumbs—this will create an ideal base for your cheesecakes.
- Once your mixture is ready, add about a tablespoon of this crust mix into each compartment of your mini cheesecake pan, pressing down firmly to create an even layer. Bake these in your preheated oven for about 6 minutes. This step is vital as it not only sets the shape of your crust but also brings out the flavor of the graham crackers. After baking, allow your crusts to cool completely before adding the creamy filling.
- Next, take a large bowl and beat the softened cream cheese on medium speed until it’s smooth and creamy. Next, add in your sour cream, half a cup of granulated sugar, vanilla extract, and the room-temperature egg. Continue to beat everything together until just combined—over mixing can lead to a dense texture. Add the heavy cream to the mixture, allowing it to blend thoroughly until your filling reaches a silky, smooth consistency.
- Now, it’s time to layer up your mini cheesecakes! Using a spoon, carefully pour the cheesecake batter over each crust-lined mold, filling until just about level with the top. Then, take your warmed blackberry jam and drop small amounts onto the surface of each cheesecake. With a toothpick, swirl gently to create a marbled effect. This adds a beautiful touch to your presentation!
- Pop your prepared cheesecakes into the oven and bake for 15–18 minutes. The centers should jiggle slightly when you take them out, indicating the perfect creamy texture. After removing them from the oven, let the cheesecakes cool to room temperature in the pan before transferring them to the fridge. Chill for at least three hours or even overnight for the best results. Just before serving, crown each mini cheesecake with a fresh blackberry for an extra pop of flavor.
Notes
Utilizing room-temperature ingredients yields a smoother batter; plan ahead to leave them out for a bit before starting.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 180 calories per cheesecake
- Sodium: 150 mg
- Protein: 3 g