Forbidden Forest Blackberry Cheesecake Bites Recipe
Delight in these Forbidden Forest Blackberry Cheesecake Bites featuring a crispy graham cracker crust, a smooth cream cheese filling, and luscious fresh blackberry topping, perfect for an elegant dessert or sweet snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 1/4 cup sugar
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 cup blackberries (fresh or frozen)
- 1/4 cup blackberry puree
- Extra blackberries for topping
- Graham cracker crumbs for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your cheesecake bites.
- Prepare Crust: In a mixing bowl, combine 1 cup graham cracker crumbs, 1/4 cup melted unsalted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a mini muffin tin to form the crust base for each bite.
- Make Cheesecake Filling: In another bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Spoon this evenly over the prepared crusts in the muffin cups.
- Top with Blackberries: Prepare 1 cup blackberries by slicing, mashing, or blending into a puree as preferred. Then, top each cheesecake bite with a spoonful of the blackberry mixture or puree.
- Bake: Bake the cheesecake bites at 350°F (175°C) for 20 minutes or until the edges turn golden brown.
- Cool and Chill: Allow the bites to cool at room temperature, then refrigerate for at least 2 hours to let them set fully.
- Garnish and Serve: Before serving, garnish each bite with extra graham cracker crumbs and whole blackberries for a fresh and decorative finish.
Notes
- Use room temperature cream cheese for easier mixing and smoother filling texture.
- For a sweeter or tangier topping, adjust the amount of blackberry puree accordingly.
- If fresh blackberries are out of season, frozen berries work well—just thaw and drain excess liquid before use.
- Press crust firmly into muffin tin cups to prevent crumbling when baked and served.
- Refrigerate the bites overnight for best flavor and firmer texture.
- Mini muffin tins yield perfect bite-sized portions—use silicone baking cups for easy removal.
