The Pastry

  • 70 grams (2.5 ounces) flour
  • 22 grams (0.78 ounces) powdered sugar
  • 20 grams (0.7 ounces) egg
  • 35 grams (1.23 ounces) butter #1
  • 40 grams (1.41 ounces) butter #2

Cheese Mass

  • 270 grams (9.52 ounces) cream cheese
  • 30 grams (1.06 ounces) sugar
  • 200 grams (7.05 ounces) blackberry puree
  • 1 egg
  • 10 grams (0.35 ounces) lemon juice
  • 120 grams (4.23 ounces) whipping cream


  • 150 grams (5.29 ounces) whipping cream
  • powdered sugar (to taste)
  • blackberries (to taste)
  • blueberries (to taste)


  • Mixing Bowls

    Use various sizes for different mixtures. Stainless steel or glass is preferred for better temperature control.

  • Electric Mixer

    A stand mixer or hand mixer will help you achieve a smooth and creamy consistency quickly and easily.

  • Rolling Pin

    Essential for rolling out the pastry dough to an even thickness. A non-stick rolling pin is a great choice.

  • Baking Weights

    Use to prevent the pastry crust from puffing up during blind baking.

  • Springform Pan

    Perfect for easy release of the cheesecake without damaging the crust.

  • Oven

    A convection oven is recommended for an even bake.


Step 1

Step 1: Cut the butter into cubes and beat with the powdered sugar. Add the egg and mix until smooth. Then, add the salt and flour, and knead quickly until the dough forms a lump. Roll out the dough to 3-4 mm thickness and place it in the fridge for an hour. Make sure to chill the dough properly to achieve a flakier crust.

Step 2

Step 2: Preheat your oven to 347°F (175°C) with convection on. Bake the pastry for 12-13 minutes. Using a rolling pin, crush the shortcrust pastry and combine it with the melted butter. Press this mixture tightly into a mold, spreading it along the bottom and sides. Ensure the crust is evenly pressed to avoid gaps.

Step 3

Step 3: Combine the cream cheese with the berry puree, lemon juice, and sugar. Mix everything until smooth, then add the egg and mix again. Finally, add the cream and mix until the mass is smooth and uniform. Pour the mixture over the prepared pastry base. Use a spatula to spread the cheese mass evenly.

Step 4

Step 4: Bake at 230°F (110°C) for 70-80 minutes. Avoid opening the oven door frequently to maintain an even temperature.

Step 5

Step 5: Cool the cheesecake to room temperature and let it stabilize overnight in the fridge. Decorate with whipped cream, berries, and powdered sugar (to taste). Refrigerating it overnight helps to enhance the flavors.


🥄 **Serve your berry cheesecake** chilled, right out of the fridge for the ultimate creamy texture. The light and tangy flavor pairs delightfully with a cup of hot tea or coffee.

🫐 **For a pop of color and flavor**, top each slice with a mix of fresh blackberries and blueberries. Drizzle with a bit of honey or a sprinkle of powdered sugar for a touch of sweetness.

🎉 **Hosting a party?** Place the cheesecake on a dessert table alongside a selection of other treats. Your guests will be drawn to it like bees to honey!

💭 **Feeling adventurous?** Add a scoop of vanilla ice cream on the side or a spoonful of homemade berry compote to elevate your dessert game to new heights.


**Gluten-Free Version 🍰:**

Replace the regular flour in the pastry with a gluten-free flour blend. Check labels to ensure all other ingredients are gluten-free as well.

**Vegan Version 🌱:**

Substitute the butter in the pastry with coconut oil or vegan margarine. Use a vegan cream cheese alternative for the cheese mass, and replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds + 3 tablespoons of water per egg). Swap the whipping cream with a plant-based whipped topping.


  • Why did my pastry base turn out too hard?

    Overworking the dough and adding too much flour can result in a hard crust. Make sure to mix just until combined and chill the dough properly.

  • How do I know if my cheesecake is done baking?

    The cheesecake should be slightly jiggly in the center when you gently shake the pan. It will set further as it cools and chills.

  • Can I use other berries instead of blackberries?

    Absolutely! Feel free to substitute with strawberries, raspberries, or blueberries. Just make sure to puree them for a smooth texture.

  • What’s the best way to achieve a uniform cream cheese mixture?

    Start with softened cream cheese and beat it thoroughly before adding other ingredients. This ensures a smooth, lump-free filling.

  • How can I prevent my cheesecake from cracking?

    A water bath can help maintain even heat, reducing the chance of cracks. Also, avoid over-mixing to limit air bubbles in the batter.

  • What’s the secret to a perfect shortcrust pastry?

    Keep your ingredients cold and handle the dough as little as possible to avoid developing gluten, which can make the pastry tough.

Nutrition facts

Blackberry mini cheesecake
Recipe Yield:1 cheesecake
Calories:450-500 kcal per serving
Calories (Min - Max):450 - 500
Total Fat:30
Saturated Fat:18
Total Carbohydrate:35
Total Sugars:20