HOW TO KEEP MINI CHEESECAKES FROM SHRINKING:

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.

WHAT PAN CAN YOU USE TO MAKE MINI CHEESECAKES?

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.

HOW DO YOU KNOW WHEN A MINI CHEESECAKE IS DONE:

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.

WHAT DOES SOUR CREAM AND MASCARPONE DO IN A CHEESECAKE?

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!

WHAT PAN CAN YOU USE TO MAKE MINI CHEESECAKES?

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.

Blackberry Mini Cheesecakes

Description

These super creamy mini cheesecakes with fresh blackberry filling and an oreo crust are such an easy and tasty recipe to make!

Ingredients

Scale

Blackberry Sauce

1 tablespoon lemon juice
1/4 cup sugar
16 oz fresh Blackberries

Crust

12 Oreo cookies
4 tablespoons melted butter

Cheesecake batter

8 ounces cream cheese
8 ounces mascarpone
1/3 cup sour cream
1/2 cup sugar
1 tsp vanilla
1/2 tsp almond
1/4 tsp salt
3 eggs
1/2 cup blackberry sauce

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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 1/2 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.