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Mini Bumbleberry Swirl Cheesecakes

May 30, 2011

Mini Bumble Berry Swirl Cheesecakes

Mini Bumbleberry Swirl Cheesecakes

I’m not sure if you have taken notice, I have been putting up a few summer friendly recipes well in advance so that you have a well equipped arsenal for the upcoming season.  This is yet another wonderful dessert that is perfect for the summer months.  Cheesecakes are perfect anytime of year and in fact you could modify this recipe and use cranberries and it would be ideal for Thanksgiving or Christmas when cranberries are in season.  If you don’t like bumble berries you could also swap them for any other berry that suits your taste.  I used the bumbleberries as I really love the deep purple color that they have.

Although, this cheesecake is not quick it is definitely worth the time it takes to make it.  It is beautiful.  I love the swirls in cheesecakes.  When I made the mini peanut butter cup cheesecakes I had a difficult time with the swirls.  I do confess, I have been practicing quite a lot.  Who knew swirls could be an art?

Ingredients and Directions for Mini Bumble Berry Swirl Cheesecakes

Ingredients and Directions for Mini Bumble Berry Swirl Cheesecakes

1.  Ingredients

For the Bumbleberry Filling

1 cup fresh or frozen bumbleberries

1/4 cup white sugar

1 cups water

zest of one lime

Graham Cracker Crust

1 cup of graham wafer crumbs

1 tablespoons white sugar

1/4 cup butter, melted

For the Cheesecake Filling

1 1/2 – 8 ounces packages cream cheese, room temperature

1/2 cup white sugar

1/2 tablespoon flour

2 large eggs, room temperature

1/2 tablespoon heavy whipping cream

1/2 teaspoon vanilla

To Prepare the Bumble Berry Filling

2.  In a medium sized saucepan, place the berries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 1 cup. This takes about 20-30 minutes. Remove from heat, stir in the zest, and let cool completely before using.

Grease, or spray with a non stick vegetable spray, two mini 4 inch spring form pans. Preheat oven to 350 F and place the oven rack in the center of the oven.

3.  In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter.

4.  Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. Cover and refrigerate while you make the filling.

5.  In the bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.  Add the eggs  beating well about 30 seconds. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated.

6.  Remove the crust from the refrigerator and pour half the cheesecake filling into the pan.

7.  Take one-half cup of the bumble berry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter.

8.  Spoon another one-half cup of the bumble berry filling over the cheesecake batter and swirl gently with a knife. (Note: You will have leftover  bumble berry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a baking sheet and place in the oven.

Bake for 10 minutes and then lower the oven temperature to 250 F  and continue to bake for another 30 to 40 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating.  This cheesecake tastes best after being refrigerated at least eight hours or overnight.

Makes 2 – 4 inch spring form pans

Adapted from

Mini Bumble Berry Swirl Cheesecakes
Mini Bumble Berry Swirl Cheesecakes

Cheesecakes are a class all on their own.  They are rich, dense, and creamy smooth.  If you prefer you could make a shortbread crust  for the base instead of the graham cracker crumb, it really adds a different melt in your mouth texture.

From our kitchen to yours,
Sydney Jones

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