Mini Lemon Blackberry Cheesecakes

These Mini Lemon Blackberry Cheesecakes feature an graham cracker crust, smooth and creamy lemon cheesecake filling with juicy blackberries.

How to Store Mini Blackberry Cheesecakes

Store mini cheesecakes in an airtight container in the refrigerator for up to 1 week.

How to freeze mini cheesecakes:

Store baked and cooked mini cheesecakes in an airtight container or freezer bag for up to 3 months.

Thaw overnight in the refrigerator then top with the toppings.

Ingredients for Lemon Blackberry Cheesecake

Graham cracker crumbs: Buy pre-made graham cracker crumbs rather than crushing graham crackers yourself. 

Butter: Use unsalted butter for the crust. Salted works in a pinch too. 

Cream cheese: Use full fat, brick cream cheese softened to room temperature.

Sugar: Granulated sugar, because this is desert and we want to balance out the lemon.

Sour cream: Helps gives the cheesecake a nice smooth consistency. Should be room temperature.

Vanilla extract: I prefer to use real vanilla extract in my baking, but artificial is OK too.

Salt: Makes all the flavours really shine.

Eggs: Make sure they are room temperature.

Lemons: Buy whole lemons for this recipe, as you’ll need both lemon juice and zest.

Blackberries: Use fresh blackberries. Frozen should work, but I have not tested that.

Blackberry pie filling: Topping with blackberry pie filling is ideal. Optionally you could just top with fresh blackberries.

Looking for more Tasty Cheesecake Recipes?

Check out some of my favourite cheesecake recipes:

These Mini No Bake Strawberry Cheesecakes are beyond easy to make and are a great dessert year round. They features a buttery cookie crust topped off with a strawberry cheesecake filling – delicious frozen or at room temperature.

This Strawberry Cheesecake Trifle is an easy, no fuss, summer dessert perfect for serving at summer parties!

This No Bake Lemon Oreo Cheesecake is full of tangy sweet flavour.  It’s a dessert all lemon lovers are sure to enjoy. It’s a wonderful summer treat!

Mini Lemon Blackberry Cheesecakes

Ingredients:
For the Graham Cracker Crumbs:

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

For the Cheesecake Filling:

2 – 8oz cream cheese, softened
1 C sugar
½ C sour cream
¾ tsp pure vanilla extract
⅛ tsp kosher salt
2 large eggs
2 large lemons, zested
2 Tbsp freshly squeezed lemon juice
1 C Fresh blackberries
1 8oz can of blackberry pie filling

Directions:

Preheat oven to 325 degrees and line a cupcake pan with cupcake liners

Using a medium bowl, combine all ingredients and mix until combined

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy

Beat in the sour cream, vanilla, lemon juice, lemon zest and salt until combined

Beat in the eggs, 1 at a time until combined

Mix in the fresh blackberries

Scoop about ¼ C of the cheesecake batter into the cupcake liners

Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown colour and the centre is set.

Allow to cool completely

Top with the Blackberry Pie Filling and sprinkle some crushed graham crackers on top