Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 1/4 cup sugar
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup blackberries (fresh or frozen)
- 1/4 cup blackberry puree
- Extra blackberries for topping
- Graham cracker crumbs for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a mini muffin tin.
- In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Spoon this mixture into the muffin cups on top of the crust.
- Prepare fresh blackberries by slicing or mashing. Optionally, blend into a puree. Top each cheesecake bite with the blackberry mixture.
- Bake for 15-20 minutes or until edges are golden. Let cool before refrigerating for at least 2 hours to set.
- Garnish with extra graham cracker crumbs and whole blackberries before serving.
Notes
- Store cheesecake bites in an airtight container in the refrigerator for up to one week.
- For best texture, do not freeze the bites as the filling may change consistency.
- These bites can be made a day in advance for convenience.
- Substitute blackberries with other berries like raspberries, strawberries, or blueberries if desired.
- Use gluten-free graham cracker crumbs to make this dessert gluten-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg