Sweet blackberries are baked beneath the drop-biscuit topping of this cobbler dish. Half of the blackberries can be swapped out for raspberries.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 mini cheesecakes |
Ingredients
- 1 cup gingersnap cookie crumbs
- 2 tablespoons unsalted butter, melted
- 1 ½ (8 ounce) packages cream cheese, room temperature
- ½ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine cookie crumbs and melted butter in a bowl until evenly combined and mixture resembles coarse sand. Divide mixture evenly and sprinkle into the bottom of the prepared muffin cups; use the bottom of a cup to press crumbs firmly into a crust.
- Bake in the preheated oven for 5 minutes. Remove crusts to a wire rack. Reduce oven temperature to 300 degrees F (150 degrees C).
- While the crusts are cooling, combine cream cheese, sugar, and cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium to high speed, scraping down the sides and bottom as needed, until smooth and evenly combined. Blend in sour cream and vanilla. Add eggs, one at a time, blending after each addition until mixture is smooth and even and scraping the sides as necessary. Divide filling evenly between the crusts.
- Place in the oven and bake for 15 minutes. Turn the oven off, and leave cheesecakes in the oven without opening the door for 10 more minutes. Remove from the oven and let sit at room temperature for 30 minutes. Chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 135 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |