Description

These delightful Blackberry Mini Cheesecakes combine a rich, creamy mascarpone and cream cheese filling with a sweet and tangy homemade blackberry sauce, all resting on a crunchy Oreo cookie crust. Perfectly portioned for 12 servings, they’re an elegant yet easy-to-make dessert ideal for any occasion, featuring a luscious blend of vanilla and almond extracts to enhance the berry 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)

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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. For a smoother sauce, optionally strain it through a fine-mesh sieve. Allow the sauce to cool completely before using.
Prepare the crust: Preheat your oven to 325°F (160°C). Crush Oreo cookies in a food processor until finely ground. Combine the crushed cookies with melted butter until evenly mixed. Press this mixture firmly into the bottom of muffin tins and bake for 5 minutes. Remove from oven and set aside to cool slightly.
Make the cheesecake batter: In a food processor, blend cream cheese, mascarpone cheese, sour cream, sugar, vanilla extract, almond extract, and salt until the mixture is smooth and creamy.
Add eggs: Incorporate the eggs one at a time, pulsing the processor briefly after each addition to blend thoroughly without overmixing.
Add blackberry sauce: Stir in half a cup of the cooled blackberry sauce until fully combined into the batter.
Fill and bake: Pour the cheesecake batter evenly over the prepared Oreo crusts in the muffin tins. Bake for 17-20 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.
Chill and serve: Let the mini cheesecakes cool to room temperature, then refrigerate for at least 3-4 hours to set completely. Before serving, drizzle additional blackberry sauce on top and garnish with fresh blackberries or mint leaves for a beautiful finish.

Notes

You can strain the blackberry sauce for a smoother texture, but leaving it chunky adds a rustic touch.
Ensure the cream cheese and mascarpone are at room temperature before blending to avoid lumps.
Do not overbake the cheesecakes; slight jiggle in the center ensures a creamy texture.
Use a non-stick or silicone muffin pan liners to easily remove mini cheesecakes.
Refrigerate for the full recommended time for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American