Lemon Blackberry Cheesecake Bites

Flour & Fame
by Flour & Fame
16 Bites
1 hr 30 min

Cheesecake has always seemed like quite a finicky bake so my first attempt in making cheesecake was making cheesecake bites. These seem to be much easier and far more forgiving than a full cheesecake and allow for a ton of creativity when it comes to incorporating flavors and patterns. These silky cheesecake bites are infused with lemon and blackberry purée. They are sweet, tart and most importantly the prettiest natural shade of pink. The blackberry purée can easily be swapped out with strawberry purée, raspberry purée, blueberry purée or left out completely. I opted to decorate each bite with a dollop of melted white chocolate and a fresh blackberry for a finished, pastry-style look.

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Lemon Blackberry Cheesecake Bites
Recipe details
  • 16  Bites
  • Prep time: 40 Minutes Cook time: 50 Minutes Total time: 1 hr 30 min
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  • 9 sheets* | Graham Crackers (*1 sheet has 4 of the individual rectangle crackers)
  • 2 tablespoons | Granulated Sugar
  • ¼ teaspoon | Kosher Salt
  • ½ stick | Unsalted Butter (melted)
  • ¾ cup | Blackberries (about 20-30 blackberries)
  • ¼ cup | Granulated Sugar
  • 2 tablespoons | Water
  • 1 tablespoon | Lemon Zest
  • ¼ cup | Lemon Juice
  • 16 ounces | Cream Cheese (room temperature)
  • ⅔ cup | Granulated Sugar
  • 1 teaspoon | Vanilla Extract
  • 2 large | Eggs (room temperature)
  • ¼ cup | Blackberry Purée
  • 4 ounces | White Chocolate Baking Chips
  • 8 | Blackberries

Make purée by washing and drying blackberries. Add blackberries, sugar and water into a medium saucepan over medium heat. Cook while periodically stirring until blackberries have broken down and mixture is thick, about 10 minutes. Pour blackberry mixture into food processor and allow to cool down, about 5-10 minutes. Once cooled, blend until completely smooth. Set a bowl under a sieve and pour blackberry mixture through sieve using a rubber spatula to push smooth purée through sieve. Set aside.
Preheat oven to 325° F and place rack in the center of the oven. Cut an 8x12-inch parchment paper rectangle and place inside baking dish so that two sides of the baking dish have parchment paper with an overhang. This will ensure an easy release! Set aside.
Place graham crackers in food processor and process until fine crumbs. Add sugar and kosher salt and pulse a few times. With mixer on low stream in melted butter until combined. Dump onto baking dish lined with parchment paper and spread evenly ensuring to get into the corners. Press down firmly to ensure the crust is packed.
Bake crust until set, about 8-10 minutes. Remove, cool, set aside and leave oven on to bake cheesecake.
Zest and juice lemon. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, blend cream cheese until light and creamy. Add sugar, lemon zest, lemon juice and vanilla extract and beat until combined. Add eggs one at a time, beating until well blended after each addition. Add ¼ cup of smooth blackberry purée to mixture and use a rubber spatula to either fully incorporate for a solid color or partially for a more swirled color.
Pour cheesecake over cooled crust and use spatula to spread evenly.
Bake cheesecake for 20 minutes. Rotate baking dish to ensure an even bake and bake for an additional 15-20 minutes, until center is firm and set. Let cool completely. Cover top of baking dish in plastic wrap or foil and refrigerate overnight or at least for 3 hours before serving.
For toppings, start off by placing white chocolate in a heat-proof bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir white chocolate frequently until melted. Remove bowl from pot and let slightly cool.
When ready to decorate, cut cheesecake into squares. Wash and dry blackberries and slice in half. Add cooled white chocolate to baggie, create small opening and add squeeze a dollop on the center of each cheesecake bite or create a drizzle pattern. Top each bite with a blackberry half.
Serve immediately and store leftovers in wrapped plastic or airtight container in fridge.
Flour & Fame
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  • Mary Mary on Feb 24, 2023

    I don’t see a pan size in the directions for this recipe

  • Jean Doran Jean Doran on Feb 27, 2024

    Figured if you cut a paper 8x12 the pan is 8x8 would have a hang over of 2 inches on pan sides