Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Servings: 6
Ingredients:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Crust:
Filling:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons sour cream or Greek yogurt
- Zest of 1 lemon
Topping:
- 1 cup fresh blackberries
- Optional: powdered sugar for dusting
- Optional: mint leaves for garnish
Instructions:
- Preheat oven to 325°F (160°C). Line a 6-cup muffin tin with paper liners or grease well.
- Make crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press about 1 tablespoon of the mixture firmly into the bottom of each muffin cup. - Prepare filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add vanilla extract, eggs (one at a time), sour cream, and lemon zest; mix until just combined. - Fill cups:
Spoon filling evenly over the crusts, filling each about 3/4 full. - Bake:
Bake for 18–22 minutes until edges are set but centers still jiggle slightly.
Turn off oven and leave cheesecakes inside for 30 minutes to prevent cracking. - Cool and chill:
Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight. - Serve:
Top each cheesecake with fresh blackberries. Dust with powdered sugar and garnish with mint leaves if desired.
Tips:
- Use full-fat cream cheese for best texture.
- For easier removal, press parchment liners into muffin tins before adding crust.
- Add a drizzle of blackberry sauce or jam for extra flavor.
