• 1 Tbsp. water
  • 1/3 Cup plus 1 tablespoon granulated sugar, divided
  • 1 Package (6 ounces) Driscoll’s Blackberries
  • 1 Tsp. cornstarch
  • 3/4 Cup graham cracker crumbs (about 5 crushed graham crackers)
  • 2 1/2 Tablespoons unsalted butter, melted
  • 1/8 Tsp. salt
  • 1 Package (8 ounces) cream cheese, at room temperature
  • 1/4 Tsp. vanilla extract
  • 1 large egg, at room temperature
  • 1 1/2 Ounces (about 5 tablespoons) white chocolate
  • 1 Package (6 ounces) Driscoll’s Blackberries for garnish, optional
  • Fresh mint for garnish, optional
  1. POUR 1 tablespoon water into a small saucepan.
  2. ADD 1 tablespoon sugar and ADD 1 package blackberries.
  3. SIMMER 10-15 minutes and BREAK APART blackberries as they cook.
  4. REMOVE from heat.
  5. WHISK IN 1 teaspoon cornstarch and RETURN to heat.
  6. SIMMER 1 additional minute or until somewhat thickened.
  7. SET ASIDE blackberry sauce to cool.
  8. PREHEAT oven to 300°F.
  9. PLACE 3/4 cup graham cracker crumbs into a small bowl.
  10. ADD 2 ½ tablespoons melted butter and ADD 1/8 teaspoon salt.
  11. STIR to combine ingredients.
  12. DIVIDE crust mixture between 12 cups of a mini cheesecake pan or between 18 cups of a mini muffin tin.
  13. PRESS crusts firmly into bottom of cups using a tart tamper or back of a small spoon.
  14. FIT a stand mixer with paddle attachment.
  15. PLACE cream cheese into bowl of stand mixer.
  16. ADD remaining 1/3 cup sugar and ADD 1/4 teaspoon vanilla extract.
  17. BEAT cream cheese mixture until smooth and SCRAPE DOWN sides of bowl and paddle as needed to incorporate all ingredients.
  18. ADD 1 egg.
  19. BEAT again just until combined. Do not overmix.
  20. SET ASIDE cream cheese mixture.
  21. MELT 1 ½ ounces white chocolate gradually in a double boiler or in microwave in 15 second increments and STIR FREQUENTLY. Do not overcook.
  22. STIR 3 tablespoons blackberry sauce into melted white chocolate until combined.
  23. FOLD white chocolate mixture gently into cream cheese mixture.
  24. DIVIDE cheesecake batter between muffin tin cups, and FILL cups almost to the top.
  25. SPOON about 1 teaspoon blackberry sauce over each cheesecake.
  26. SWIRL blackberry sauce decoratively into surface of cheesecakes using a toothpick. Do not over mix.
  27. BAKE for 16-21 minutes or until edges are set and middles are still be a bit jiggly.
  28. ALLOW cheesecakes to cool in pan on a cooling rack for 1 hour.
  29. TRANSFER pan to refrigerator to CHILL for at least 2 hours.
  30. CAREFULLY remove cheesecakes from tin using tip of a paring knife.
  31. GARNISH cheesecakes with additional blackberries as desired.
  32. GARNISH cheesecakes with fresh mint if desired and SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g