These cheesecakes are flavor bombs and so easy to make! They are best with preserves, but if you can’t find them, use jam (for more flavor).

For the crust:

  • 8 full size graham crackers (125 grams if using store bought graham cracker crumbs)
  • 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

  • 12 ounces (340 grams) cream cheese, at room temperature*
  • 1/2 cup (100 grams) granulated sugar
  • 2/3 cup (180 grams) heavy cream
  • 1 teaspoon lemon juice
  • 1/4 cup (80 grams) SEEDLESS blackberry preserves or jam
  • 1 tablespoon additional blackberry preserves

For topping:

  • 2 cup (190 grams) fresh blackberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice

For the crust:

  1. Set 12 silicone cupcake molds or parchment cupcake liners in a cupcake pan.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
  3. Divide the mixture among the cavities of the cupcake pan, about 1 tablespoon in each (you may have leftovers, but don’t add more to crusts.).
  4. Press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

For the cheesecake:

  1. Using a mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined.
  2. Add in the cream, lemon juice, and 1/4 c. preserves and continue beating for about 3 minutes, until well combined and thickened.
  3. Add in extra tablespoon preserves and slowly beat until preserves are distributed, but still have large flecks.
  4. Divide the mixture among the molds and cover with plastic wrap.
  5. Chill until firm, at least 4 hours or preferably overnight.
  6. Once cheesecake is firm, put on topping and return to refrigerator.
  7. The cheesecake can be stored, covered, in the fridge for up to 2 days.

For the topping:

  1. Combine the berries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed.
  2. Strain with fine mesh strainer.
  3. Distribute the topping on each of the cheesecakes.
  4. Place cheesecakes in the freezer for 20 minutes before serving to firm up.

    Adapted from Tessa Arias, Turn Up the Heat

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