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.
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.