Description
A delightful blend of creamy cheesecake and fresh blackberries nestled in buttery graham cracker crusts. These Blackberry Cheesecake Cupcakes are perfect for any occasion and will be loved by anyone who enjoys the tangy, sweet taste of fresh berries.
Ingredients
Scale
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
Instructions
- Prep the Oven and Pan: Preheat the oven to 325°F (165°C). Line a cupcake pan with paper liners for easy cleanup and non-stick removal.
- Make the Crust: In a small bowl, mix together the graham cracker crumbs and melted butter. Press the crumb mixture firmly into the bottom of each cupcake liner.
- Prepare the Cheesecake Batter: In a large 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.
- Add the Blackberries: Gently fold in the fresh blackberries and blackberry jam into the batter. Avoid overmixing to keep the berries intact.
- Bake the Cupcakes: Fill each cupcake liner with the cheesecake mixture. Bake for 20-22 minutes or until the tops are set but still slightly jiggly in the center.
- Prepare the Compote: In a small saucepan, combine the blackberries, sugar, and lemon juice over medium heat. Cook until the berries break down, then add the cornstarch mixture, stirring until thickened. Set aside to cool.
- Assemble the Cupcakes: Once the cupcakes have cooled completely, top them with a spoonful of the blackberry compote and additional fresh blackberries if desired.
Notes
- Make sure the cream cheese is at room temperature before starting to ensure a smooth batter.
- Gently fold the blackberries to avoid breaking them down too much.
- The blackberry compote can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240
- Sugar: 16g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg