I love blackberries, they are one of my favorite fruits! In fact I love them so much that when I was pregnant with my second daughter I ran around all over the county looking for them because I was craving them. I am also a fan of quick, easy, bite size desserts that I can make and go. That is why I love these little cupcakes and they are very versatile. You can add fresh fruit, a different sauce, or even little decorations!
Just a couple things to remember when making them:
- Do not overbake
- Do not overfill the cupcake liner. Even though they do shrink down when cooled they expand in the oven. Overfilled liner=big, big mess in the oven and guess who has to clean it? Yep, you.
- When cooking the blackberries for the sauce make sure you keep a close eye on it, you don’t want it to burn. Also, it takes about 2 hours to simmer it down so I would make it ahead of time if you are pressed for time. It keeps nice in a canning jar.
- Let them completely cool down before trying to remove the wrapper. If you don’t the cheesecake comes off on the sides and it doesn’t look very pretty.
Ingredients
- 8 oz cream cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 egg yolk
- 2 pints blackberries
- 1 cup sugar
- 2 cup water
- 2 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 1/4 granulated sugar
Cheesecake
Blackberry Sauce
Graham Cracker Crust
Instructions
- combine your ingredients in a large pot.
- Bring to a boil
- Stir
- Lower heat and simmer for about 2 hours, stirring every 15 minutes ,until blackberries are mushy.
- You want the mixture to be thick. If it is still kind of watery add just a touch of tapioca to thicken.
- Add to blender or food processor and pulse until the mixture has no lumps. It should be very smooth. Let cool completely before use.
- Preheat oven to 400 degrees
- Add liners to your cupcake pan. ( this recipe makes 6 )
- Mix all ingredients with mixer until it is smooth. There should be no lumps.
- In a medium-sized bowl or a food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.
- Add a teaspoon of the graham cracker crust into the bottom of the cupcake liner. Press down firmly, making sure it it is packed good.
- Add a 1/2 teaspoon of the Cream Cheese mixture and spread out over the crust.
- Add 1/4 teaspoon of the blackberry sauce and spread out over the cheese cake mixture
- Add another 1/4 teaspoon of cheesecake mixture, spread evenly.
- Add a dallop of blackberry sauce on top.
- Bake at 400 degrees for 10 to 12 minutes until the filling is set.
Blackberry sauce ( must be done first )
Prep
Cheesecake
Graham Cracker Crust
Assembly
Notes
You can add more water to blackberry sauce while cooking. If it starts to dry out a little, add water.
