Food & Drink

How to Make Bite-Sized Blackberry Gingersnap Cheesecakes

These treats are also a great way to get kids involved in the kitchen! My 7-year-old daughter helped me by crushing the cookies in a sealed zip-top bag, mixing and measuring the cream cheese filling, and spooning in the cheesecake layers. Since the cheesecake bites are small, they’re easy to work with — perfect for tiny hands.

Makes: 12 (1/4-cup) cheesecake bites


Gingersnap Crust: 

1 cup crushed gingersnap cookies

2 tablespoons unsalted butter, room temperature

Easy Blackberry Jam:

6 ounces blackberries

2 tablespoons freshly squeezed lemon juice

2 tablespoons honey

Cream Cheese Filling:

5 ounces cream cheese or neufchatel

1/2 cup Greek yogurt

2 tablespoons freshly squeezed lemon juice

2 tablespoons honey


1. Preheat oven to 325 F. Line a 12 (1/4-cup cup size) muffin tin with parchment liners using this technique or your favorite cupcake liners.

2. To crush the gingersnaps, place cookies in a zip-top bag and roll with rolling pin or use a food processor. Place crumbs in a bowl. Chop the butter, scatter over crumbs, and use fingertips to work.

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