Blackberry takes center stage in these delightful mini desserts. Gluten-Free Mini Blackberry Cheesecakes are the perfect portable sweet treat to take to any party or potluck.
Cheesecake is one of my favorite desserts. There probably isn’t a cheesecake flavor I don’t like. These Mini Blackberry Cheesecakes will be a hit with your family and friends.
Let’s talk about the layers in these cheesecakes. The bottom layer is a delicious, buttery gluten-free graham cracker crust. The middle layer, is a creamy blackberry cream cheese filling. And the top layer is a luscious homemade blackberry jam.
We like to add whipped cream to our cheesecakes. For best presentation, pipe whipped cream on top of cheesecakes and add a fresh blackberry on top.
Making Gluten-Free Mini Blackberry Cheesecakes
NOTE: Make sure the dairy products and egg are taken out of fridge and left on counter to come to room temperature before using in recipe. Don’t skip this step!
Gluten-Free Crust
Preheat oven to 325 degrees.
Line cupcake pan with cupcake liners; preferably silicon liners.
In a food processor or high speed blender, blend graham crackers until they become finely ground crumbs, like sand.
Next, combine the graham cracker crumbs , melted butter, and sugar together in a bowl.
Once combined, scoop about a heaping tbsp. worth of crumb mixture into each cupcake liner and press it down firmly with back of spoon or small shot glass. Set pan aside.
NOTE: It’s real difficult to find gluten-free graham crackers in stores so I used Pamela’s Gluten-Free Graham Crackers that I bought through Amazon.
Cream Cheese Filling
Using a hand mixer or stand mixer, beat cream cheese on high for about one minute so it’s creamy.
Add in the granulated sugar and continue to beat on medium/high speed until just combined.
Next, add in the vanilla extract, sour cream, egg, and seedless blackberry fruit spread and blend until mixture is well combined.
Once combined, scoop cheesecake batter evenly on top of each crust in your cupcake liners.
Bake cheesecakes for about 20-25 minutes. Ours baked for about 22 minutes. The cheesecakes will still have a little jiggle in the middle, that’s ok.
Once done, turn off the oven and crack open oven door so the cheesecakes will “cool down” just a bit. About 10 minutes.
Take cheesecakes out of oven and let cool down on cooling rack for about 30 minutes before putting in the fridge to chill.
Chill them for at least 6 hours or overnight.
Blackberry Jam
In a medium saucepan on low/medium heat, add frozen blackberries, sugar, lemon zest, lemon juice, and corn starch.
Continuously mash blackberries until mixture starts to thicken and resembles the consistency of jam. It should be able to coat the back of a spoon when dipped in.
After the cheesecakes have cooled in the fridge, top them with two teaspoons of the blackberry jam.
Optional pipe on or dollop homemade or store bought whipped cream and add fresh blackberries on top.
Makes 12 mini cheesecakes. Enjoy!
Mini Blackberry Cheesecakes (Gluten-Free)
Ingredients
Equipment
Method
- Preheat oven to 325 degrees.
- Line cupcake pan with cupcake liners; preferably silicon liners.
- In a food processor or high speed blender, blend graham crackers until they become finely ground crumbs, like sand.
- Next, combine the graham cracker crumbs , melted butter, and sugar together in a bowl.
- NOTE: It's real difficult to find gluten-free graham crackers in stores so I used Pamela's Gluten-Free Graham Crackers that I bought through Amazon.
- Using a hand mixer or stand mixer, beat cream cheese on high for about one minute so it's creamy.
- Add in the granulated sugar and continue to beat on medium/high speed until just combined.
- Next, add in the vanilla extract, sour cream, egg, and seedless blackberry fruit spread and blend until mixture is well combined.
- Once combined, scoop cheesecake batter evenly on top of each crust in your cupcake liners.
- Bake cheesecakes for about 20-25 minutes. Ours baked for about 22 minutes. The cheesecakes will still have a little jiggle in the middle, that's ok.
- Once done, turn off the oven and crack open oven door so the cheesecakes will "cool down" just a bit. About 10 minutes.
- Take cheesecakes out of oven and let cool down on cooling rack for about 30 minutes before putting in the fridge to chill.
- Chill them for at least 6 hours or overnight.
- In a medium saucepan on low/medium heat, add frozen blackberries, sugar, lemon zest, lemon juice, and corn starch.
- Continuously mash blackberries until mixture starts to thicken and resembles the consistency of jam. It should be able to coat the back of a spoon when dipped in.
- After the cheesecakes have cooled in the fridge, top them with two teaspoons of the blackberry jam.
- Top with homemade or store bought whipped cream and add fresh blackberries on top.
- Makes 12 mini cheesecakes. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!For another delicious cheesecake recipe, check out our Pumpkin Cheesecake (Gluten-Free).
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Happy Eating!
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Thanks for the recipe, these were so good!