mini blackberry cheesecakes

How To Make mini blackberry cheesecakes

• 
  1

  Heat oven to 350. Line a 24 cup mini muffin pan with mini paper baking liners. In a mixing bowl, beat cream cheese and 1/4 c. sugar until fluffy.
• 
  2

  Add egg and 1/2 tsp. almond extract and beat until smooth. Fill lined muffin cups 3/4 full. Bake at 350 for 15 minutes or until set. Do not overbake.
• 
  3

  Meanwhile, in a small bowl combine with hand mixer all topping ingredients and blend until creamy. Top each cheesecake with 1 tsp. topping.
• 
  4

  Bake an additional 5 to 8 minutes or until set. Cool 15 to 20 minutes. Spoon about 1/2 to 1 tsp. of jam onto each cheesecake. Refrigerate until served. Store in refrigerator. Makes 24 Cheesecakes. *At this point, cheesecakes can be covered and frozen up to 1 month. Thaw in refrigerator and garnish just before serving with any of your favorite jam.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card