Description
Delight in these luscious Blackberry Mini Cheesecakes featuring a crunchy Oreo crust, creamy mascarpone and cream cheese filling, and a vibrant homemade blackberry sauce. Perfectly portioned for sharing or indulging, these mini cheesecakes combine rich textures with refreshing fruity flavors.
Ingredients
Scale
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 cheese
- 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 (cooled)
Instructions
- Make the Blackberry Sauce: In a saucepan, combine the fresh blackberries, sugar, and lemon juice. Cook over medium-high heat for 10-15 minutes, stirring occasionally until the mixture thickens. Optionally, strain through a fine-mesh sieve for a smoother sauce, then let it cool completely.
- Preheat Oven: Set the oven to 325°F (160°C) to prepare for baking the mini cheesecakes.
- Prepare the Oreo Crust: Pulse the Oreo cookies in a food processor until finely crushed. Mix the crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom of muffin tins and bake for 5 minutes. Remove from oven and set aside.
- Blend the Cheesecake Batter: In a food processor, blend the cream cheese, mascarpone cheese, sour cream, sugar, vanilla extract, almond extract, and salt until smooth and creamy.
- Add Eggs: Add the eggs one at a time to the mixture, pulsing briefly after each addition to incorporate without overmixing.
- Incorporate Blackberry Sauce: Stir in 1/2 cup of the cooled blackberry sauce into the cheesecake batter until fully blended.
- Fill Muffin Tins: Pour the cheesecake batter evenly over the pre-baked Oreo crusts in the muffin tins.
- Bake the Mini Cheesecakes: Bake for 17-20 minutes, until the edges are set but the centers still jiggle slightly when moved.
- Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 3-4 hours to set properly.
- Serve: Before serving, drizzle additional blackberry sauce on top and garnish with fresh blackberries or mint leaves for an elegant finish.
Notes
- Straining the blackberry sauce is optional but recommended for a smoother texture.
- You can substitute Oreos with another chocolate cookie of your choice for variation.
- Ensure the cream cheese and mascarpone are softened to room temperature for a creamy batter.
- Do not overbake the cheesecakes; centers should remain slightly jiggly to achieve the perfect texture.
- Mini cheesecakes can be stored refrigerated in an airtight container for up to 3 days.
