Description
These Blackberry Mini Cheesecakes are a delightful blend of creamy mascarpone and cream cheese with a luscious homemade blackberry sauce and a crisp Oreo cookie crust. Perfectly portioned in muffin tins, they offer a rich yet refreshing dessert ideal for special occasions or everyday indulgence.
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
- Prepare 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 into a sauce. For a smoother texture, strain through a fine-mesh sieve, then allow the sauce to cool completely.
- Preheat the Oven: Set your oven to 325°F (160°C) to prepare for baking the mini cheesecakes.
- Make the Crust: Pulse the Oreo cookies in a food processor until they are finely crushed. Mix the crushed Oreos with the melted butter until evenly combined. Press this mixture firmly into the bottoms of muffin tins to form the crust, then bake for 5 minutes. Remove from oven and set aside.
- Prepare the Cheesecake Batter: In a food processor, blend together cream cheese, mascarpone cheese, sour cream, sugar, vanilla extract, almond extract, and salt until the mixture is smooth and creamy. Add the eggs one at a time, pulsing briefly after each addition to incorporate them fully.
- Incorporate Blackberry Sauce: Fold 1/2 cup of the cooled blackberry sauce into the cheesecake batter until fully combined, adding a fruity flavor and moisture to the batter.
- Fill and Bake: Pour the cheesecake batter evenly over the prepared Oreo crusts in the muffin tins. Bake for 17-20 minutes, or until the edges are set but the centers still jiggle slightly, indicating a perfect creamy consistency.
- Cool and Chill: Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 3-4 hours to let them set completely and develop their flavors.
- Serve: Before serving, drizzle additional blackberry sauce over each mini cheesecake and garnish with fresh blackberries or mint leaves for a visually appealing finish and extra burst of flavor.
Notes
- Straining the blackberry sauce is optional but recommended for a smoother topping.
- Ensure the cream cheese and mascarpone are softened for easier blending and a smoother batter.
- Do not overbake; the centers should remain slightly jiggly for a creamy texture.
- Refrigeration is key – chilling enhances the cheesecake’s flavor and texture.
- You can substitute Oreos with graham crackers for a different crust flavor and texture.
