Blackberry Cheesecake Cupcakes

Introduction

There’s something special about these Blackberry Cheesecake Cupcakes that makes them irresistible! Imagine a dessert that marries the creamy richness of cheesecake with the burst of fresh blackberries, all encased in a buttery graham cracker crust. Whether you’re making these for a summer picnic or a cozy winter gathering, they’re bound to be a hit!

Ingredients

For the Cupcakes:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup fresh blackberries
• 2 tbsp blackberry jam

For the Blackberry Compote:

• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch dissolved in 1 tbsp cold water

How to Make Blackberry Cheesecake Cupcakes

Step 1: Preheat and Prepare

Preheat your oven to 325°F (165°C). Line a cupcake pan with paper liners. This will prevent sticking and make for easy removal of the cupcakes.

Step 2: Make the Crust

In a bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of each cupcake liner to form a crust.

Step 3: Prepare the Cheesecake Mixture

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.

Step 4: Incorporate the Blackberries

Fold in the fresh blackberries and blackberry jam gently, taking care not to overmix and break down the berries.

Step 5: Assemble and Bake

Spoon the cheesecake mixture over the graham cracker crust in each cupcake liner, filling them almost to the top. Bake in the preheated oven for 20-22 minutes, or until the tops are set.

Step 6: Prepare the Compote

While the cupcakes are baking, prepare the blackberry compote. In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Cook until the berries start to break down and release their juices. Add the cornstarch mixture and stir continuously until the compote thickens. Remove from heat and let cool.

Step 7: Assemble the Cupcakes

Once the cupcakes have cooled, top each one with a generous spoonful of the blackberry compote and additional fresh blackberries if desired.

Helpful Tips

• Room Temperature Ingredients: Ensure that the cream cheese is softened before mixing. This prevents lumps and results in a smoother batter.
• Don’t Overmix: Gently fold in the blackberries and jam to maintain their texture and flavor.
• Baking Time: Keep a close eye on the cupcakes while baking. The tops should be set but still have a slight jiggle in the center.

Substitutions/Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Different Fruits: Swap blackberries with blueberries, raspberries, or strawberries for a different flavor profile.
• Jam Swap: Substitute blackberry jam with raspberry or mixed berry jam for a unique twist.

Frequently Asked Questions

Can I use frozen blackberries?

Yes, but be sure to thaw them completely and drain any excess liquid before adding them to the batter.

How do I know when the cupcakes are done baking?

The cupcakes are done when the tops are set and only have a slight jiggle in the center.

Can these cupcakes be made ahead of time?

Absolutely! Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Add the compote just before serving.

Storage Instructions

Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The compote can also be made ahead and stored separately in the refrigerator.

More Relevant Recipes

• Chewy Vegan Chocolate Chip Cookies
• Pecan Pie Cheesecake

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