Description
Luscious Blackberry Cheesecake Cupcakes blend creamy indulgence with fruity charm, creating a dessert that whispers gourmet elegance. Sweet berry notes and silky cheesecake texture invite you to savor each delightful bite of this irresistible treat.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese, softened
- 2 large eggs
- 1 cup fresh blackberries
- 1 1/2 cups graham cracker crumbs
Sweeteners and Sugars:
- 3/4 cup granulated sugar
- 2 tablespoons blackberry jam
Supporting Ingredients:
- 1/4 cup unsalted butter, melted
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Arrange the oven rack in the center position and heat to 325°F. Equip a cupcake pan with decorative paper liners to ensure easy extraction.
- Pulverize graham crackers and blend thoroughly with melted butter. Compress the crumbly mixture into a compact base within each cupcake cavity.
- Whip cream cheese and granulated sugar until silky and uniform. Incorporate eggs individually, ensuring thorough integration after each addition. Infuse with vanilla extract and fold in sour cream until harmoniously combined.
- Delicately introduce fresh blackberries and blackberry jam into the creamy mixture, maintaining structural integrity of the berries by minimizing stirring.
- Distribute the cheesecake batter evenly across prepared liners. Transfer to preheated oven and bake approximately 20-22 minutes until surfaces appear set with a subtle central wobble.
- Construct the compote by simmering blackberries, sugar, and lemon juice in a compact saucepan. Allow berries to disintegrate, then thicken with cornstarch slurry, stirring until achieving desired consistency. Allow to cool completely.
- After cupcakes reach room temperature, embellish with a generous dollop of blackberry compote. Optional garnish includes scattered fresh blackberries for enhanced visual appeal and flavor complexity.
Notes
- Soften cream cheese at room temperature for at least 30 minutes to ensure a smooth, lump-free batter that blends perfectly.
- Avoid overmixing the cheesecake batter to prevent dense, tough cupcakes by gently folding ingredients until just combined.
- Use fresh, ripe blackberries for the most intense flavor and vibrant color in both the batter and compote.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the delicious crust texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg