Blackberry Mini Cheesecakes

Are you ready to impress with a decadent dessert? These Blackberry Mini Cheesecakes with a luscious Oreo crust are the perfect combination of creamy, fruity, and chocolatey goodness. The velvety smooth cheesecake pairs beautifully with the sweet-tart blackberry sauce, all sitting atop a rich Oreo base. Whether you’re making them for a gathering or just treating yourself, these mini cheesecakes are sure to be a hit.

Why I Love This Recipe

The combination of blackberries and Oreo crust is absolutely irresistible.

Mini cheesecakes mean perfect portion control—no slicing required!

The rich mascarpone cheese adds an extra layer of creaminess.

They are great for making ahead of time and storing for later.

A drizzle of homemade blackberry sauce makes them look as good as they taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blackberry Sauce:

1 tablespoon lemon juice

1/4 cup sugar

16 oz fresh blackberries

Crust:

12 Oreo cookies

4 tablespoons melted butter

Cheesecake Batter:

8 ounces cream cheese

8 ounces mascarpone

1/3 cup sour cream

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

3 eggs

1/2 cup blackberry sauce

Directions

Prepare the Blackberry Sauce:

In a saucepan, combine blackberries, sugar, and lemon juice.

Cook over medium-high heat for 10-15 minutes, stirring occasionally, until the mixture thickens to a coulis-like consistency.

Optionally, strain the sauce through a fine-mesh sieve for a smoother texture. Let it cool completely.

Create the Oreo Crust:

Preheat the oven to 325°F (160°C).

Pulse Oreo cookies in a food processor until finely crushed.

Mix the crushed cookies with melted butter until evenly combined.

Press the mixture firmly into the bottom of muffin tins to form a crust.

Bake for 5 minutes, then remove from the oven and set aside.

Prepare the Cheesecake Batter:

In a food processor, blend cream cheese, mascarpone, sour cream, sugar, vanilla extract, almond extract, and salt until smooth.

Add eggs one at a time, pulsing briefly after each addition.

Pour in 1/2 cup of the cooled blackberry sauce and mix until well incorporated.

Assemble and Bake:

Pour the cheesecake batter evenly into the prepared muffin tins over the Oreo crust.

Bake for 17-20 minutes, or until the edges are set but the centers still jiggle slightly.

Let the cheesecakes cool to room temperature before transferring them to the refrigerator.

Chill for at least 3-4 hours, or until firm.

Serve and Enjoy:

Drizzle additional blackberry sauce over each mini cheesecake.

Garnish with fresh blackberries or mint leaves for a beautiful presentation.

Enjoy every creamy, fruity, chocolatey bite!

Servings and Timing

Servings: Makes about 12 mini cheesecakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Chill Time: 3-4 hours

Variations

Swap the berries: Try raspberries, blueberries, or a mix of berries instead of blackberries.

Change the crust: Graham crackers or chocolate wafers work well as alternatives to Oreo cookies.

Add a swirl: Reserve a little blackberry sauce and swirl it into the cheesecake batter before baking.

Make them gluten-free: Use gluten-free cookies for the crust.

Boost the citrus flavor: Add a little lemon zest to the cheesecake batter for extra brightness.

Storage and Reheating

Refrigerator: Store the mini cheesecakes in an airtight container for up to 5 days.

Freezer: Freeze them in a single layer, then transfer them to a sealed container. They will keep for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating: These are best served chilled, so there’s no need to reheat them!

Related Recipes:

• Decadent Blackberry Lime Cheesecake Cupcakes
• Mini Pumpkin Cheesecakes
• Mini Strawberry Cheesecakes

FAQs

How do I know when the cheesecakes are done baking?

The edges should be set, but the center should still jiggle slightly. They will firm up as they cool.

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes actually taste even better the next day, so feel free to make them 1-2 days in advance.

Do I have to use mascarpone cheese?

Mascarpone adds a rich, creamy texture, but if needed, you can substitute it with more cream cheese.

Can I use frozen blackberries?

Yes! Just thaw them first and drain any excess liquid before making the sauce.

What’s the best way to remove the cheesecakes from the muffin tin?

If using a regular muffin tin, line it with paper liners for easy removal. If using a silicone mold, gently pop them out once chilled.

Conclusion

These Blackberry Mini Cheesecakes are the perfect treat for any occasion. With their smooth, creamy filling, bold berry flavor, and crunchy Oreo crust, they’re sure to impress. Whether serving them at a party or enjoying one as a personal indulgence, they bring a little bit of luxury to every bite. Try them out and let me know how they turn out!

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