Mini Blackberry Pie Cheesecakes
"These mini blackberry pie cheesecakes feature a creamy cheesecake base, followed by a layer of blackberry jam, and a mini lattice pie crust on top. Store bought jam and pie crust make this treat easier to whip up."
-- @saralynn.bakes
A Note from Feedfeed

Look at these adorable little blackberry cheesecakes! They resemble a tiny pie, and will surely have everyone excited for dessert. Make these in the Summer months when blackberries are at their peak ripeness. Grab your picnic blanket!



Prep time 30mins
Cook time 30mins
Serves or Makes: 6


  • 1/ 2 cup graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 8 ounces room temperature full fat, brick style cream cheese
  • 1/ 4 cup powdered sugar
  • 1/ 2 teaspoon vanilla extract
  • 1 large room temperature egg
  • 1 sheet pre-made pie dough
  • 1/ 3 cup blackberry jam


  • Step 1

    Preheat your oven to 325 degrees and line 6 cups of a muffin tin.

  • Step 2

    In a small bowl, stir together the graham cracker crumbs, granulated sugar, and the melted butter.

  • Step 3

    Evenly divide this mixture into each lined cup of your tin and use the bottom of a spoon to form the crust. Place this in the oven to bake for 5 minutes and then remove and set aside.

  • Step 4

    In a large bowl, blend together the softened cream cheese, powdered sugar, vanilla extract and room temperature egg until smooth.

  • Step 5

    Divide this batter evenly amongst each of the six lined cups.

  • Step 6

    Place the muffin tin back in the oven to bake for 18-20 minutes, or until the centers of your cheesecakes are just set. Once finished, remove from the oven and place on a wire rack to cool for 10 minutes before moving to the refrigerator to further cool for one hour.

  • Step 7

    Meanwhile, make your mini lattices. Preheat the oven to 400 degrees and use a pizza cutter to slice the pie dough into 1/4 inch strips.

  • Step 8

    Working on a lightly floured cookie sheet, weave the strips into a big lattice. Then, use a circle cutter or glass the same diameter of your cheesecakes to cut out 6 little lattice tops. (Leaving them on the pan while removing the surrounding excess - which can be frozen and saved.)

  • Step 9

    Bake at 400 degrees for 10-15 min, until just golden brown. Let cool.

  • Step 10

    Assemble your cheesecakes by spreading a spoonful of jam on each one, and then top with a mini pie crust. Enjoy!