Mini Blackberry Cheesecakes
Ingredients (makes 6 mini cheesecakes):
Crust:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
Filling:
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
Blackberry Topping:
• 1 1/2 cups fresh blackberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water
Preparation:
1. Crust: Preheat oven to 325°F (160°C). Mix cookie crumbs and melted butter. Press into the bottom of mini springform pans or a muffin tin lined with paper cups. Bake for 5–7 minutes.
2. Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour over crusts. Bake for 18–22 minutes or until centers are nearly set. Cool completely, then chill in the fridge at least 2 hours.
3. Topping: In a small saucepan, heat blackberries, sugar, and lemon juice. Once berries soften, add cornstarch slurry and stir until thickened. Let cool before spooning over cheesecakes.