These super creamy mini cheesecakes with fresh blackberry filling and an oreo crust are such an easy and tasty recipe to make! Made with cream cheese, sour cream, and fresh blackberries, these are a creamy delight!
I have an obsession with super creamy cheesecakes; I had one in Italy that was so creamy and light that it honestly changed my life. Since then, I have been on a single-minded journey to make the creamiest and lightest cheesecake ever!
Key ingredients:
- Cream cheese and mascarpone: this is the base for this recipe. The sweet cream cheeses provide the structure for the cakes.
- Sour cream: this helps create a really smooth and light texture in the recipe.
- Sugar: Sugar is what makes these cakes sweet. However, there's not too much; I'm not a fan of overly sweet things.
- Oreos: oreo cookies are used for the crust; you can easily switch them out for graham crackers if you prefer a graham cracker crust.
- Eggs: The eggs in this recipe act as a binding agent for all the ingredients.
- Almond and vanilla extract: in addition to the sugar, the extracts provide sweetness and flavor.
Tips and Tricks for this recipe:
- Have ALL of your ingredients at room temperature. This is the biggest thing to ensure a perfect texture, and it helps the mini cheesecakes from shrinking and breaking. I leave all of my ingredients out overnight.
- Start with the blackberry coulis so that it has cooled by the time you are ready to make the cheesecake. It can also be made up to 5 days in advance.
- Use a food processor to mix the cheesecake batter. This will help ensure a super creamy texture. If you don't have a food processor, a mixer works too.
- Use a muffin silicon mold or line a muffin pan with cupcake liners so that the cheesecakes are easy to remove
- Let the cheesecake cool at room temperature for an hour, and then chill in the fridge for 3-4 more hours.
How to make this recipe:
Time needed: 6 hours and 20 minutes.
- Take all the ingredients out of the fridge and let them come to room temperature.
- Make the blackberry sauce.
Puree the blackberries and combine them with the sugar and lemon juice cook on medium-high heat for 10- 15 minutes.
- Make the Oreo crust.
In a food processor, pulse the Oreo cookies and the melted butter.
- Prepare a muffin tin with liners, or press about one tablespoon of the cookies into each of the silicone muffin tin—Bake for 5 minutes.
- Make the cheesecake batter.
Blend all the ingredients in a food processor until well mixed—the food processor helps to make a super creamy texture.
- Fill the muffin tin almost all the way up with the batter.
They will grow a little in the oven.
- Bake for 17-20 minutes or until the center is just set and is still a little wiggly.
Let them cool in the tray at room temperature for 1 hour, and then chill in the fridge for 3-4 hours. Serve with the remaining blackberry sauce on top.
FAQ's:
The key to keep your mini cheesecakes from shrinking is to cool them slowly. Once they are baked, let them come to room temperature and then chill them in the refrigerator.
I used a silicone muffin pan which made it super easy to pop the cheesecakes out once they are set, but you could also use a regular muffin pan and just line it with cupcake liners.
Your cheesecake is done when the center is just set and is still a little wiggly. You want to take it out before the sides start to brown. Baking your cheesecake for too long will produce a less smooth and silky texture.
Sour cream and mascarpone are such great additions to a cheesecake recipe. Both help to soften and smooth the texture to make them super creamy and silky!
I used a silicone muffin pan which made it super easy to pop the cheesecakes out once they are set, but you could also use a regular muffin pan and just line it with cupcake liners.
THANKS SO MUCH FOR READING ABOUT THIS AWESOME PIE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE EVERYONE'S THOUGHTS!
If you are looking for more cheesecakes, check this recipe out!
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Blackberry Mini Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
Description
These super creamy mini cheesecakes with fresh blackberry filling and an oreo crust are such an easy and tasty recipe to make!
Ingredients
Blackberry Sauce
- 1 tablespoon lemon juice
- ¼ cup sugar
- 16 oz fresh Blackberries
Crust
- 12 Oreo cookies
- 4 tablespoons melted butter
Cheesecake batter
- 8 ounces cream cheese
- 8 ounces mascarpone
- ⅓ cup sour cream
- ½ cup sugar
- 1 tsp vanilla
- ½ tsp almond
- ¼ tsp salt
- 3 eggs
- ½ cup blackberry sauce
Instructions
- The night or several hours before, take all the ingredients out of the fridge and let them come to room temperature.
- Make the blackberry sauce by pureeing the 16 oz of blackberries and adding them to a medium pot. Add the sugar and the juice and cook on medium-high heat for 10- 15 minutes. You are looking for a sauce/coulis consistency, not a jam. Remove from heat and strain if you don't like seeds and let cool.
- Make the Oreo crust—Preheat the oven to 325 degrees. In a food processor, pulse the Oreo cookies and the melted butter until it's well mixed.
- Prepare a muffin tin with liners, or press about one tablespoon of the cookies into each of the silicone muffin tin—Bake for 5 minutes. Let cool completely before adding the cheesecake batter.
- Make the cheesecake batter. In and clean and dry food processor, blend the cream cheese, mascarpone, and sour cream together until light and well-whipped. Add in the sugar, salt, and extracts and blend until well mixed. Add the eggs and mix until just combined. Lastly, add ½ cup of the blackberry sauce and pulse until combined.
- Fill the muffin tin almost all the way up with the batter. They will grow a little in the oven. Bake for 17-20 minutes or until the center is just set and is still a little wiggly. You want to take it out before the sides start to brown. Let them cool in the tray at room temperature for 1 hour, and then chill in the fridge for 3-4 hours.
- Serve with the remaining blackberry sauce on top.
Notes
- Have ALL of your ingredients at room temperature. This is the biggest thing to ensure a perfect texture, and it helps the mini cheesecakes from shrinking and breaking. I leave all of my ingredients out overnight.
- Start with the blackberry coulis so that it has cooled by the time you are ready to make the cheesecake. It can also be made up to 5 days in advance.
- Use a food processor to mix the cheesecake batter. This will help ensure a super creamy texture. If you don't have a food processor, a mixer works too.
- Use a muffin silicon mold or line a muffin pan with cupcake liners so that the cheesecakes are easy to remove
- Let the cheesecake cool at room temperature for an hour, and then chill in the fridge for 3-4 more hours.
Keywords: Mini Cheesecake
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