Why You’ll Love This Recipe

This recipe combines the ease of no-bake preparation with the elegance of individual mini cheesecakes. You’ll love the creamy, velvety filling, which is perfectly balanced with tangy blackberry preserves and lemon juice. The graham cracker crust adds a classic touch, while the fresh blackberry topping brings a vibrant finish. Best of all, no oven or stovetop is required—just a few ingredients and a little chill time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 sleeve (9 crackers, 140 grams) graham crackers
4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake filling:

12 ounces (340 grams) cream cheese, completely softened to room temperature
1/2 cup (100 grams) granulated sugar
3/4 cup (180 grams) heavy cream
1 teaspoon lemon juice
1/4 cup (80 grams) blackberry preserves

For the topping:

1 cup (145 grams) blackberries, fresh or thawed frozen
1 tablespoon granulated sugar
2 teaspoons lemon juice
Fresh blackberries, for garnish

Directions

Make the crust:

Thoroughly grease a mini cheesecake pan (or use a muffin tin with liners).
Place the graham crackers in a food processor and pulse until finely ground.
Add melted butter and pulse until the mixture resembles wet sand.
Divide the mixture among the cavities of the pan (about 1 heaping tablespoon each).
Firmly press the crust into the bottom using the back of a spoon, shot glass, or tart tamper. Set aside.

Make the cheesecake filling:

In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy.
Add the heavy cream, lemon juice, and blackberry preserves.
Continue beating for 2–3 minutes until well combined and thickened with a texture similar to frosting.
Divide the cheesecake mixture evenly among the prepared crusts. Smooth the tops and cover with plastic wrap.
Chill in the refrigerator until firm, at least 4 hours or overnight.

Make the topping:

In a blender or food processor, combine the blackberries, sugar, and lemon juice.
Pulse until pureed. Strain if desired for a smoother texture.
Before serving, top each mini cheesecake with a spoonful of the berry puree and garnish with a fresh blackberry.

Servings and Timing

Yield: 12 mini cheesecakes
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Other Fruits: Try swapping the blackberry preserves and topping for raspberry, blueberry, or strawberry for a different flavor.
Citrus Zest: Add a bit of lemon or orange zest to the cheesecake mixture for extra brightness.
Chocolate Base: Use chocolate graham crackers or crushed Oreos for a richer crust option.
Nut Crust: Mix crushed nuts (like almonds or pecans) with the graham crackers for a nutty twist.

Storage/Reheating

These mini cheesecakes can be stored in the refrigerator in an airtight container for up to 2 days. For longer storage, freeze without topping for up to 1 month, then thaw overnight in the fridge and add the topping before serving.

FAQs

1. Can I use store-bought graham cracker crumbs?

Yes, store-bought crumbs work perfectly. You’ll need about 1 1/4 cups of crumbs to replace the sleeve of crackers.

2. What type of cream cheese should I use?

Use high-quality, full-fat block cream cheese for best texture. Avoid whipped or spreadable types, which can result in a runny filling.

3. Can I make these without a cheesecake pan?

Yes, a standard muffin tin lined with paper cupcake liners is a great alternative.

4. Can I use frozen blackberries?

Yes, just thaw them completely and drain excess liquid before using in the topping.

5. Do I need to strain the fruit topping?

Straining is optional but will yield a smoother, more elegant topping.

6. How long do these need to chill?

A minimum of 4 hours is recommended, but overnight chilling gives the best results.

7. Can I add gelatin to make them firmer?

You can add 1 teaspoon of dissolved unflavored gelatin to the cream mixture for a firmer texture, though it’s not necessary.

8. How do I release them from the pan?

If using a cheesecake pan, just push up from the bottom. For muffin tins, peel the liners off gently once fully chilled.

9. Can I make this recipe as one large cheesecake?

Yes, just press the crust into an 8-inch springform pan and adjust chill time to ensure full setting.

10. Can I make these dairy-free?

Yes, substitute with dairy-free cream cheese and whipped coconut cream, and ensure your preserves and crust ingredients are dairy-free.

Conclusion

No Bake Mini Blackberry Cheesecakes are the perfect blend of ease and elegance. With their creamy filling, fresh fruit topping, and buttery crust, they offer everything you love about cheesecake without turning on the oven. Light, flavorful, and easy to customize, they’re a delightful addition to any spring or summer table.

No Bake Mini Blackberry Cheesecakes

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No Bake Mini Blackberry Cheesecakes are creamy, fruity, and effortlessly elegant desserts perfect for warm weather. With a graham cracker crust, luscious cream cheese filling, and a vibrant blackberry topping, they’re easy to make and require no baking.

Author: Amy
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 4 hours 30 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Instructions

Grease a mini cheesecake pan or line a muffin tin with paper liners.
Pulse graham crackers in a food processor until finely ground. Add melted butter and pulse until the mixture resembles wet sand.
Divide crust mixture among the cavities and press firmly into the bottoms. Set aside.
In a mixer, beat cream cheese and sugar until smooth. Add heavy cream, lemon juice, and blackberry preserves. Beat for 2–3 minutes until thick and creamy.
Evenly divide filling over crusts. Smooth tops and cover. Chill for at least 4 hours or overnight.
In a blender, combine blackberries, sugar, and lemon juice. Puree and strain for a smooth topping if desired.
Top each cheesecake with a spoonful of blackberry puree and a fresh blackberry before serving.