Blackberry Cheesecake Cupcakes (Print-Friendly Version)
Creamy cheesecake, juicy blackberries, and silky compote meet a crispy graham crust in every bite.
# What You’ll Need to Make This:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
57 grams unsalted butter, melted
→ Cheesecake Filling
03 -
450 grams cream cheese, softened
04 -
150 grams granulated sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
60 grams sour cream
08 -
150 grams fresh blackberries
09 -
2 tablespoons blackberry jam
→ Blackberry Compote
10 -
150 grams fresh blackberries
11 -
50 grams granulated sugar
12 -
1 tablespoon lemon juice
13 -
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
# How to Prepare:
01 -
Preheat the oven to 165°C. Line a 12-cup muffin tin with paper liners for easy release.
02 -
Combine graham cracker crumbs and melted butter in a mixing bowl. Stir until fully combined, then distribute evenly among cupcake liners. Press mixture firmly into the base of each liner.
03 -
In a large bowl, beat softened cream cheese and granulated sugar until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and sour cream until homogeneous.
04 -
Gently fold fresh blackberries and blackberry jam into the cheesecake batter, taking care not to crush the berries.
05 -
Divide the cheesecake mixture among the prepared liners over the crust. Bake for 20–22 minutes until tops are set but centers remain slightly jiggly. Remove from oven and allow cupcakes to cool completely in the pan.
06 -
While cupcakes bake, combine blackberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook until blackberries soften and begin to break down, then stir in the cornstarch slurry. Continue cooking, stirring constantly, until mixture thickens. Set aside to cool completely.
07 -
Once cupcakes are fully cooled, top each with a spoonful of blackberry compote and additional fresh blackberries as desired.
# Extra Tips:
01 -
Ensure cream cheese is at room temperature for a smooth, lump-free filling.
02 -
Fold berries gently through the batter to retain their shape.
03 -
Compote can be made in advance and refrigerated until needed.