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Blackberry Cheesecake Cupcakes

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A delightful blend of creamy cheesecake and fresh blackberries nestled in buttery graham cracker crusts. These Blackberry Cheesecake Cupcakes are perfect for any occasion and will be loved by anyone who enjoys the tangy, sweet taste of fresh berries.

Ingredients

  • For the Cupcakes:
  • For the Blackberry Compote:

Instructions

  1. Prep theOvenand Pan: Preheat theovento 325°F (165°C). Line acupcake panwith paper liners for easy cleanup and non-stick removal.
  2. Make the Crust: In a small bowl, mix together the graham cracker crumbs and melted butter. Press the crumb mixture firmly into the bottom of each cupcake liner.
  3. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
  4. Add the Blackberries: Gently fold in the fresh blackberries and blackberry jam into the batter. Avoid overmixing to keep the berries intact.
  5. Bake the Cupcakes: Fill each cupcake liner with the cheesecake mixture. Bake for 20-22 minutes or until the tops are set but still slightly jiggly in the center.
  6. Prepare the Compote: In a smallsaucepan, combine the blackberries, sugar, and lemon juice over medium heat. Cook until the berries break down, then add the cornstarch mixture, stirring until thickened. Set aside to cool.
  7. Assemble the Cupcakes: Once the cupcakes have cooled completely, top them with a spoonful of the blackberry compote and additional fresh blackberries if desired.

Notes

Make sure the cream cheese is at room temperature before starting to ensure a smooth batter.
Gently fold the blackberries to avoid breaking them down too much.
The blackberry compote can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://mykitchenstorie.com/blackberry-cheesecake-cupcakes/