Lemon Blackberry Mini Cheesecakes

Okay, so I have to tell you—these little cheesecakes are a total game-changer. Like, bright lemon flavor and juicy blackberries? Oh my gosh, they’re just the cutest little treats.

I made them the other day for a friend’s brunch, and they disappeared so fast. Everyone kept asking for the recipe, and I was like, “Yup, it’s that easy.” And trust me, if I can do it, you totally can too.

They’re creamy, they’re fresh, and they’ve got this tiny tart zing that just works. So if you’ve got lemons, blackberries, and like 30 minutes, you’re all set. Let’s make magic, mini-style.

Why You’ll Love This Recipe

• Reader Favorite: “This is by far the best mini cheesecake recipe I’ve ever tried! Sweet, tangy, and totally satisfying.”
• Perfect Balance of Flavors: The refreshing lemon zest and tart blackberries complement the rich, creamy cheesecake filling for the perfect bite every time.
• Mini and Bite-Sized: These mini cheesecakes are perfect for portion control, but you may find yourself wanting more!
• Make-Ahead Friendly: You can prepare these cheesecakes the day before and store them in the fridge until ready to serve. Talk about convenience!
• Great for Any Occasion: Whether you’re hosting a party, going to a potluck, or simply craving a decadent treat, these cheesecakes fit the bill.

Required Kitchen Tools

Before we dive into the recipe, let’s make sure you have everything you need. Here’s a list of essential tools and equipment to help you make the best mini cheesecakes:

• Cupcake Pan: This will hold the mini cheesecakes while they bake. A standard 12-cup cupcake pan works perfectly.
• Cupcake Liners: These are optional but make it easier to remove the cheesecakes once they’re done and cool.
• Medium Bowl: For mixing the graham cracker crumbs, sugar, and butter for the crust.
• Stand Mixer (or Hand Mixer): To mix the cheesecake filling until smooth and creamy.
• Measuring Cups and Spoons: Precision is key for a successful cheesecake, so don’t forget to measure your ingredients carefully.
• Flat Round Cup: This is great for pressing down the graham cracker crust into the cupcake liners.
• Cooling Rack: For cooling the mini cheesecakes before refrigerating.

Ingredients

Let’s break down the ingredients you’ll need for these delicious lemon blackberry mini cheesecakes. The best part? They use simple ingredients that you might already have in your kitchen.

For the Graham Cracker Crust:

• ¾ cup graham cracker crumbs: These provide the perfect crunchy base for the cheesecake.
• 1½ tablespoons sugar: A bit of sweetness to balance the crunch of the graham crackers.
• ¼ cup unsalted butter, melted: This will help hold the crust together and add richness.

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened: Cream cheese gives the cheesecake its classic, rich, and creamy texture.
• 1 cup sugar: Sweetens the filling just the right amount.
• ½ cup sour cream: Adds smoothness and a subtle tang to the filling.
• ¾ teaspoon pure vanilla extract: A dash of vanilla brings depth of flavor.
• ⅛ teaspoon kosher salt: Enhances the other flavors in the filling.
• 2 large eggs: Eggs help bind the filling together for a smooth consistency.
• Zest of 2 large lemons: Fresh lemon zest brightens up the filling with a refreshing citrusy zing.
• 2 tablespoons freshly squeezed lemon juice: Adds a tart, citrusy flavor to balance the richness of the cream cheese.
• 1 cup fresh blackberries: For that burst of fresh berry flavor.
• 1 (8 oz) can of blackberry pie filling: Adds a gorgeous topping that complements the cheesecake’s flavor.

Variations for Lemon Blackberry Mini Cheesecakes

While these lemon blackberry mini cheesecakes are already perfect as is, here are a few variations you can try to customize them to your taste:

• Add Other Berries: If you love mixed berries, feel free to add raspberries or blueberries to the cheesecake filling or as a topping.
• Try a Different Fruit: While blackberry pairs beautifully with lemon, feel free to experiment with other fruits like strawberries, raspberries, or even peaches for a unique twist.
• Make It Gluten-Free: Swap the graham cracker crumbs for gluten-free graham crackers or use crushed gluten-free cookies for the crust.
• Top with Whipped Cream: For a light and airy finish, top each mini cheesecake with a dollop of fresh whipped cream.
• Add a Crumble Topping: For an extra crunchy texture, sprinkle a crumble topping made from crushed nuts or cookies on top before baking.

Step-by-Step Instructions

Making these lemon blackberry mini cheesecakes is a breeze! Follow the instructions below, and you’ll be savoring these delicious treats in no time.

1. Prepare the Graham Cracker Crust

To make the crust, start by combining the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl. Mix everything together until the crumbs are evenly coated with the butter.

Next, line your cupcake pan with cupcake liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner. Use a flat round cup (or the back of a spoon) to press the crumbs down firmly and evenly, forming a solid crust at the bottom of each cupcake liner.

2. Prepare the Cheesecake Filling

In the bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese until it’s smooth and creamy. This may take about 2-3 minutes on medium speed.

Add the sugar, sour cream, vanilla extract, and kosher salt. Beat everything together until fully combined. Be sure to scrape the sides of the bowl as needed to ensure even mixing.

Now, add the eggs one at a time, beating well after each addition. Continue mixing until the batter is smooth and creamy.

Once the filling is smooth, fold in the lemon zest and lemon juice. The fresh lemon flavors will really come through in the cheesecake filling, creating that perfect balance of tangy and creamy.

3. Assemble the Mini Cheesecakes

Carefully spoon the cheesecake filling over the prepared graham cracker crusts in the cupcake pan. Fill each liner almost to the top, leaving just a bit of room for the topping.

Add fresh blackberries to the top of each mini cheesecake, gently pressing them into the filling. You can add more blackberries as a topping later, but this initial layer will help the berries stay in place while baking.

Next, add about a teaspoon of the blackberry pie filling on top of each mini cheesecake. This adds a beautiful purple swirl of berry goodness to the top of each cheesecake, enhancing both the flavor and appearance.

4. Bake the Cheesecakes

Preheat your oven to 325°F (163°C).

Place the pan in the preheated oven and bake for 18-20 minutes or until the edges are set and the centers still slightly jiggle when shaken. The cheesecakes will continue to set as they cool, so don’t worry if they appear a little soft in the middle.

5. Cool and Chill

Once the cheesecakes are done, remove the pan from the oven and allow the mini cheesecakes to cool in the pan for about 10-15 minutes. Then, transfer the cheesecakes to a wire rack to cool completely.

Once they’ve cooled, cover the cheesecakes with plastic wrap or foil and refrigerate for at least 3 hours, or preferably overnight. This allows the flavors to meld together and helps the cheesecakes firm up for easy removal from the cupcake liners.

How to Serve Lemon Blackberry Mini Cheesecakes

These mini cheesecakes are perfect for any occasion! Here are a few serving suggestions to elevate your dessert game:

• Garnish with Fresh Blackberries: Before serving, add a few fresh blackberries on top of each cheesecake for extra flavor and a pop of color.
• Drizzle with Honey or Lemon Glaze: For added sweetness, drizzle a bit of honey or a lemon glaze over the top of the cheesecakes.
• Serve with Whipped Cream: A dollop of whipped cream is always a crowd-pleaser, adding a light and creamy touch to the tangy cheesecake.
• Create a Mini Dessert Platter: Serve these mini cheesecakes alongside other bite-sized desserts like chocolate mousse cups or fruit tarts for a beautiful dessert spread.

Storing Lemon Blackberry Mini Cheesecakes

• In the Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4 days. These mini cheesecakes can be eaten chilled straight from the fridge.
• In the Freezer: If you want to keep them for longer, you can freeze the mini cheesecakes. Simply wrap each cheesecake tightly in plastic wrap and store in a freezer-safe container. They’ll keep for up to 3 months. When ready to serve, thaw in the fridge overnight.

Nutrition Information

Here’s the approximate nutritional breakdown per serving (1 mini cheesecake):

Nutrient	Amount
Calories	300 kcal
Fat	20 g
Carbohydrates	25 g
Protein	4 g
Sugar	18 g
Fiber	1 g

Conclusion

These Lemon Blackberry Mini Cheesecakes are the ultimate dessert for anyone craving a balance of rich and refreshing flavors. The creamy cheesecake filling, combined with the zesty lemon and sweet blackberries, makes for a truly unforgettable treat. Whether you’re serving them at a party or enjoying them as an after-dinner treat, they are sure to impress everyone who tries them.

Best of all, these cheesecakes are simple to make, and the recipe is highly adaptable, so you can tweak it to your liking. So, what are you waiting for? Grab your ingredients, preheat the oven, and make these mini cheesecakes today!