Discover the incredible flavor of the Mini blackberry lemon Cheesecake, with this new recipe that we bring for you.
Its flavor is unique, and it also has a texture that you will love. Not only will you want to do it every day, but you will get addicted to it. Don’t miss the Mini blackberry lemon Cheesecake.
Graham Cracker Crust Ingredients:
¾ cups graham cracker crumbs
1 ½ tbsp sugar
¼ cups unsalted butter (Melted)
Directions:
Step 1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
Step 2. Using a medium bowl, combine all ingredients and mix until combined.
Step 3. Using a tablespoon, scoop the crust into the cupcake liners.
Step 4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
Cheesecake Filling:
2 – 8oz cream cheese (Softened)
1 cup Sugar
½ cup Sour cream
¾ tsp Pure vanilla extract
⅛ tsp Kosher salt
2 Large eggs
2 Large lemons (Zested)
1 cup Fresh blackberries
1 8oz can of blackberry pie filling
Directions:
Step 1. Bring oven temp down to 325.
Step 2. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
Step 3. Beat in the sour cream, vanilla, lemon zest and salt until combined. Beat in the eggs, 1 at a time until combined.
Step 4. Mix in the fresh blackberries. Scoop about ¼ C of the cheesecake batter into the cupcake liners.
Step 5. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.
Step 6. Top with the Blackberry Pie Filling and sprinkle some crushed graham crackers on top.
Enjoy!
Mini blackberry lemon Cheesecake
Ingredients
- ¾ cups graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cups unsalted butter Melted
- 2 - 8 oz cream cheese Softened
- 1 cup Sugar
- ½ cup Sour cream
- ¾ tsp Pure vanilla extract
- ⅛ tsp Kosher salt
- 2 Large eggs
- 2 Large lemons Zested
- 1 cup Fresh blackberries
- 1 8 oz can of blackberry pie filling
Instructions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners.
- Using a medium bowl, combine all ingredients and mix until combined.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust. Set aside.
- Bring oven temp down to 325.
- Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
- Beat in the sour cream, vanilla, lemon zest and salt until combined.
- Beat in the eggs, 1 at a time until combined.
- Mix in the fresh blackberries.
- Scoop about ¼ C of the cheesecake batter into the cupcake liners.
- Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set. Allow to cool completely.
- Top with the Blackberry Pie Filling and sprinkle some crushed graham crackers on top.
- Enjoy!
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