Mini Lemon Blackberry Cheesecakes

Oh wow… these mini lemon blackberry cheesecakes are just too cute to resist. The lemon is fresh and bright. And that little swirl of blackberry? Total magic.

I made these last weekend and, honestly, they disappeared in minutes. The crust is buttery, the filling is creamy, and the berries add the perfect tang. They look fancy, but they’re actually super easy.

If you’re craving something sweet, light, and a little bit special, this is it. Every bite is a mix of tart lemon and juicy blackberry. It’s like sunshine in cheesecake form.

Let’s grab the ingredients and make a batch right now. I promise… once you try them, you’ll be making them again and again.

Why You’ll Love This Recipe

• Perfectly Portioned: Mini cheesecakes are easier to serve and great for portion control.
• Bright and Refreshing Flavor: The lemon zest and juice add a fresh citrusy touch.
• Decadently Creamy: The sour cream and cream cheese make for an ultra-smooth and rich texture.
• Easy to Make Ahead: Prepare them in advance and chill for a stress-free dessert.
• Gorgeous Presentation: Topped with blackberry pie filling and fresh blackberries, these cheesecakes look as good as they taste!

Required Kitchen Tools

• Muffin tin with liners
• Mixing bowls
• Hand mixer or stand mixer
• Zester and juicer
• Measuring cups and spoons
• Spatula
• Food processor (for crushing graham crackers)

Ingredients

For the Graham Cracker Crust:

• ¾ cup graham cracker crumbs
• 1 ½ tbsp sugar
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs
• Zest of 2 large lemons
• 2 tbsp fresh lemon juice
• 1 cup fresh blackberries
• 1 (8 oz) can blackberry pie filling

Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

1. Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Spoon about 1 tablespoon of the mixture into each muffin liner and press firmly to create an even crust.
4. Bake for 5 minutes, then remove from the oven and set aside.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy.
2. Add the sour cream, vanilla extract, salt, lemon zest, and lemon juice. Mix until well combined.
3. Beat in the eggs one at a time, mixing just until incorporated. Do not overmix, as it can introduce too much air.

3. Assemble and Bake

1. Spoon the cheesecake filling evenly into the muffin cups, filling each about ¾ full.
2. Drop 2-3 fresh blackberries into each cup, gently pressing them into the batter.
3. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Add Toppings and Serve

1. Once chilled, top each mini cheesecake with a spoonful of blackberry pie filling.
2. Garnish with additional fresh blackberries and, if desired, a small sprinkle of lemon zest.
3. Serve and enjoy!

Variations for Mini Lemon Blackberry Cheesecakes

• Graham Cracker Alternatives: Swap graham crackers for crushed vanilla wafers or Oreo cookies for a different crust.
• Dairy-Free Option: Use dairy-free cream cheese and coconut-based sour cream.
• Extra Citrus Kick: Add a teaspoon of lemon extract for a more pronounced lemon flavor.
• Berry Swirl: Swirl in a bit of blackberry puree into the cheesecake batter for a marbled effect.

Storage and Make-Ahead Tips

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze mini cheesecakes (without toppings) for up to 3 months. Thaw overnight in the fridge before serving.
• Make-Ahead: These cheesecakes are perfect for making a day ahead, allowing the flavors to fully develop.

Nutrition Facts (Per Mini Cheesecake)

Nutrient	Amount
Calories	210
Total Fat	12g
Saturated Fat	7g
Carbohydrates	22g
Sugar	17g
Protein	3g

Mini Lemon Blackberry Cheesecakes FAQs

Can I use frozen blackberries?

Yes! If using frozen blackberries, do not thaw them before adding them to the batter to prevent excess moisture.

Can I make this as a full-sized cheesecake?

Absolutely. Use a 9-inch springform pan and bake at 325°F for 45-50 minutes.

Why did my cheesecakes crack?

Cracks can form from overmixing the batter or overbaking. Be sure to mix only until ingredients are combined and avoid baking too long.