Blackberry Mini Cheesecakes
These creamy mini cheesecakes with a fresh blackberry filling and an Oreo crust are the perfect bite-sized treat!
Ingredients:
Blackberry Sauce
1 tablespoon lemon juice
1/4 cup sugar
16 oz fresh blackberries
Crust
12 Oreo cookies
4 tablespoons melted butter 杻
Cheesecake Batter
8 oz cream cheese 燎
8 oz mascarpone 燎
1/3 cup sour cream 籠
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt 蓼
3 eggs 讀
1/2 cup blackberry sauce
Instructions:
1 Prep Ingredients: Bring all ingredients to room temperature.
2 Make Blackberry Sauce: Puree blackberries and cook with lemon juice and sugar on medium-high for 10-15 minutes until it reaches a sauce-like consistency. Strain if desired and let cool.
3 Prepare Crust: Preheat oven to 325F 160C. Pulse Oreo cookies and melted butter in a food processor until combined. Press about one tablespoon into each lined muffin tin. Bake for 5 minutes, then cool.
4 Make Cheesecake Batter: In a clean, dry food processor, blend cream cheese, mascarpone, and sour cream until smooth. Add sugar, salt, and extracts, blending until combined. Add eggs, mixing until just incorporated, then pulse in 1/2 cup blackberry sauce.
5 Fill and Bake: Pour batter into muffin tins, filling almost to the top. Bake for 17-20 minutes, until centers are just set with a slight wiggle. Cool at room temperature for 1 hour, then chill for 3-4 hours in the fridge.
6 Serve: Top with the remaining blackberry sauce and enjoy!
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