Fresh Blackberry Cheesecake Cupcakes with Berry Compote

Featured in Decadent Desserts.

These mini blackberry cheesecakes combine the richness of classic cheesecake with fresh berries and homemade compote. Built on buttery graham cracker crusts, each bite brings the perfect balance of creamy, sweet, and tangy flavors.

Sarah
Updated on Tue, 21 Jan 2025 10:34:06 GMT
A close-up of beautifully decorated cupcakes topped with pink frosting, blackberry compote, and fresh blackberries. Pin it
A close-up of beautifully decorated cupcakes topped with pink frosting, blackberry compote, and fresh blackberries. | kitchenscroll.com

The Most Amazing Blackberry Swirled Cheesecake Cupcakes

I discovered these Blackberry Cheesecake Cupcakes last summer and they've been my favorite mini dessert ever since. Picture this: silky smooth cheesecake swirled with juicy blackberries sitting on top of a buttery graham cracker crust. Every bite is pure heaven. I've made these for everything from backyard barbecues to fancy dinner parties and they never fail to disappear within minutes.

A Perfect Little Dessert That'll Make You Famous

The magic of these cupcakes is in their perfect balance. That creamy cheesecake filling gets a pop of brightness from fresh blackberries while the graham cracker crust adds just the right amount of crunch. I love how they look too each one is like a tiny piece of art with those gorgeous purple swirls on top. They're fancy enough for special occasions but simple enough to whip up when you're craving something special.

What's Going in My Shopping Cart

  • Graham Cracker Crumbs: 1 1/2 cups of fine crumbs. I usually grab the premade ones but crushing your own works great too.
  • Unsalted Butter: 1/4 cup melted. This is what makes our crust taste like heaven.
  • Cream Cheese: 2 cups room temp is a must. I leave mine out for about an hour before starting.
  • Granulated Sugar: 3/4 cup just enough to make it sweet without going overboard.
  • Large Eggs: 2 also at room temp for the smoothest batter ever.
  • Vanilla Extract: 1 tsp pure vanilla makes everything better.
  • Sour Cream: 1/4 cup this is my secret weapon for super creamy cheesecake.
  • Fresh Blackberries: 1 cup pick the plumpest juiciest ones you can find.
  • Blackberry Jam: 2 tbsp for an extra punch of berry flavor.

Let's Make Some Magic

Get Everything Ready
Turn your oven to 325°F and line your cupcake pan. I like to use pretty liners since these cupcakes deserve to look their best.
Create That Amazing Crust
Mix those graham crumbs with melted butter until it looks like wet sand. Press it into each liner I use the back of a measuring spoon for this.
Mix Up Your Filling
Beat your cream cheese and sugar until it's super smooth. Add eggs one at a time mix in vanilla and sour cream. Your batter should look silky and gorgeous.
Add Those Beautiful Berries
Gently fold in your blackberries and jam. Don't overmix we want those berry swirls to stay pretty.
Fill and Bake
Fill each liner almost to the top and pop them in the oven for about 20 minutes. They're done when they're set but still have a tiny wiggle.
Make the Berry Sauce
While they bake cook up your berries with sugar and lemon juice until they get saucy. Add a bit of cornstarch to thicken it up.
Put It All Together
Once everything's cool top each cupcake with that gorgeous berry sauce and maybe an extra fresh berry if you're feeling fancy.
A close-up view of yellow cupcakes topped with swirls of pink and purple frosting, garnished with blackberries and a dusting of powdered sugar. Pin it
A close-up view of yellow cupcakes topped with swirls of pink and purple frosting, garnished with blackberries and a dusting of powdered sugar. | kitchenscroll.com

My Kitchen Secrets

Let me tell you what I've learned after making these countless times. Room temp ingredients are non-negotiable for the smoothest cheesecake ever. When you're folding in those berries be gentle we want pretty swirls not purple cheesecake. And don't overbake them a little jiggle in the middle is exactly what you want.

Mix It Up

Got gluten-free friends? No problem just swap in gluten-free graham crackers. Sometimes I make these with raspberries or blueberries when blackberries aren't looking their best. Feel free to play around with different jams too each one gives these cupcakes their own personality.

Quick Answers to Your Questions

Yes you can use frozen berries just thaw and drain them really well first. You'll know they're done when they have that slight jiggle like jello. Make them ahead if you want they'll keep beautifully in the fridge for up to 3 days but save the topping for right before serving.

Keep Them Fresh

Pop any leftovers in an airtight container in the fridge. The berry sauce can hang out in there too just keep it separate until serving time. Though honestly these disappear so fast in my house I rarely have to worry about storage.

Frequently Asked Questions

→ Can I use frozen blackberries instead of fresh?

Fresh berries work best for the filling, but frozen berries work great for the compote. Just thaw and drain them first to remove excess liquid.

→ How do I know when the cheesecakes are done?

The tops should be set but still slightly jiggly in the center after 20-22 minutes. They'll continue to firm up as they cool, giving you that perfect creamy texture.

→ Can I make these ahead of time?

These cupcakes can be made a day ahead and stored in the fridge. Add the compote topping just before serving for the best presentation.

→ Why did my cheesecakes crack?

Cracks usually happen from overmixing or sudden temperature changes. Mix just until ingredients combine and let them cool slowly at room temperature.

→ How should I store leftover cheesecake cupcakes?

Store them in an airtight container in the fridge for up to 3 days. The graham cracker crust might soften slightly but will still taste great.

Blackberry Cheesecake Cupcakes

Individual cheesecakes filled with fresh blackberries on graham cracker crusts, topped with homemade blackberry compote. A perfect blend of sweet and tangy.

Prep Time
20 Minutes
Cook Time
22 Minutes
Total Time
42 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 cupcakes)

Dietary: Vegetarian

Ingredients

01 1½ cups graham cracker crumbs.
02 ¼ cup unsalted butter, melted.
03 2 cups cream cheese, softened.
04 ¾ cup granulated sugar.
05 2 large eggs.
06 1 teaspoon vanilla extract.
07 ¼ cup sour cream.
08 1 cup fresh blackberries.
09 2 tablespoons blackberry jam.
10 For the compote:.
11 1 cup fresh blackberries.
12 ¼ cup granulated sugar.
13 1 tablespoon lemon juice.
14 1 teaspoon cornstarch.
15 1 tablespoon cold water.

Instructions

Step 01

Heat oven to 325°F. Line cupcake pan with paper liners.

Step 02

Mix graham crumbs with melted butter. Press into cupcake liners.

Step 03

Beat cream cheese and sugar until smooth.

Step 04

Add eggs one at a time, mixing well after each.

Step 05

Stir in vanilla and sour cream.

Step 06

Fold in blackberries and jam gently.

Step 07

Fill liners with mixture. Bake 20-22 minutes until set but slightly jiggly.

Step 08

For compote: Cook berries, sugar, and lemon juice until berries break down.

Step 09

Mix cornstarch with cold water, add to berries. Cook until thickened.

Step 10

Cool cupcakes completely. Top with cooled compote and fresh berries.

Notes

  1. Mini cheesecakes perfect for parties or special occasions.
  2. The fresh blackberries and homemade compote add a wonderful tangy flavor to the creamy cheesecake base.

Tools You'll Need

  • Cupcake pan.
  • Electric mixer.
  • Small saucepan.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 14 g
  • Total Carbohydrate: 22 g
  • Protein: 3 g