Blackberry Cheesecake Cupcakes (Printable Format)
Individual cheesecakes filled with fresh blackberries on graham cracker crusts, topped with homemade blackberry compote. A perfect blend of sweet and tangy.
# What You'll Gather:
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.
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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.
# Step-by-Step Instructions:
01 -
Heat oven to 325°F. Line cupcake pan with paper liners.
02 -
Mix graham crumbs with melted butter. Press into cupcake liners.
03 -
Beat cream cheese and sugar until smooth.
04 -
Add eggs one at a time, mixing well after each.
05 -
Stir in vanilla and sour cream.
06 -
Fold in blackberries and jam gently.
07 -
Fill liners with mixture. Bake 20-22 minutes until set but slightly jiggly.
08 -
For compote: Cook berries, sugar, and lemon juice until berries break down.
09 -
Mix cornstarch with cold water, add to berries. Cook until thickened.
10 -
Cool cupcakes completely. Top with cooled compote and fresh berries.
# Important Tips:
01 -
Mini cheesecakes perfect for parties or special occasions.
02 -
The fresh blackberries and homemade compote add a wonderful tangy flavor to the creamy cheesecake base.