mini blackberry cheesecakes

mini blackberry cheesecakes

HERE'S HOW TO MAKE THESE SUPER CREAMY MINI CHEESECAKES!

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. 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, this 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..