Tangy, Creamy, and Bursting with Berry Bliss!

Makes: 6 mini cheesecakes | Total Time: ~2.5 hours

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🧁 Ingredients

For the Crust:

• 1½ cups chocolate cookie crumbs

• ¼ cup unsalted butter, melted

For the Filling:

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Blackberry Topping:

• 1½ cups fresh blackberries

• ¼ cup sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch + 1 tbsp water (slurry)

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👩‍🍳 Preparation

1️⃣ Make the Crust

• Preheat oven to 325°F (160°C).

• Mix cookie crumbs and melted butter until evenly moistened.

• Press into mini springform pans or a muffin tin lined with paper cups.

• Bake for 5–7 minutes. Let cool.

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2️⃣ Make the Filling

• Beat cream cheese and sugar until smooth and fluffy.

• Add eggs one at a time, mixing well after each.

• Stir in vanilla.

• Pour over crusts.

• Bake for 18–22 minutes, or until centers are mostly set.

• Cool to room temperature, then refrigerate at least 2 hours.

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3️⃣ Make the Blackberry Topping

• In a saucepan, heat blackberries, sugar, and lemon juice over medium heat.

• Stir occasionally until berries soften and release juice.

• Add the cornstarch slurry and simmer until thickened.

• Let cool completely before using.

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🍽️ Serve

• Spoon chilled blackberry topping generously over each mini cheesecake.

• Garnish with extra berries if desired.

• Enjoy the perfect tangy-sweet bite!

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⏰ Time Breakdown

• Prep: 15 minutes

• Bake: 18–22 minutes

• Chill: 2+ hours

• Total: ~2.5 hours