Let’s face it—life’s a whirlwind. Whether you’re juggling Zoom calls, managing toddler tantrums, or just trying to catch your breath between errands, finding time to bake something delightful often feels like a luxury. That’s where blackberry cheesecake cupcakes come in—your little moments of sweetness, wrapped in a perfectly portioned, freezer-friendly bite.
I first whipped up these dreamy blackberry cheesecake cupcakes after a weekend berry-picking adventure with my kids. (Let’s be honest, more berries made it into their mouths than the basket.) The idea was simple: create something luscious enough to feel indulgent but easy enough that you could pull it off while answering emails or refereeing a sibling standoff.
These blackberry cheesecake cupcakes are plant-based, gluten-free, and packed with flavor—but the best part? There’s no oven involved. That’s right. No preheating. No watching the timer like a hawk. Just blend, chill, and enjoy.
They’re not just a treat—they’re a tiny, creamy escape from the chaos. Whether you’re entertaining friends or simply treating yourself after a long day, blackberry cheesecake cupcakes are a win. And yes, they’re as good as they sound—creamy cashew filling, sweet-tart blackberry swirl, and a walnut-oat crust that tastes like a cookie hug.
You deserve dessert that doesn’t ask for a culinary degree or your entire afternoon. Ready to make something both wholesome and heavenly?
Let’s dive in.
Contents
- 1 Why You’ll Love These Blackberry Cheesecake Cupcakes
- 2 Ingredients You’ll Need for Blackberry Cheesecake Cupcakes
- 3 Let’s Make Blackberry Cheesecake Cupcakes – Step-by-Step
- 4 Cooking Tips for Cupcake Success
- 5 The Story Behind the Swirl
- 6 Storage Tips to Keep Your Blackberry Cheesecake Cupcakes Fresh
- 7 Nutrition Breakdown: What’s Inside These Little Gems
- 8 Timing is Everything: How Long These Blackberry Cheesecake Cupcakes Take
- 9 Frequently Asked Questions About Blackberry Cheesecake Cupcakes
Why You’ll Love These Blackberry Cheesecake Cupcakes
Before we dive into making these blackberry cheesecake cupcakes, let’s do a quick kitchen check. You don’t need a full-on pastry setup—just a few basics to bring this creamy dream to life:
- Food processor (for blitzing the crust and cashews)
- High-speed blender (a must for ultra-smooth filling)
- Muffin tin (standard size, preferably with a silicone or non-stick tray)
- Cupcake liners (parchment or silicone—makes life easier)
- Spatula (to scrape down every last bit of deliciousness)
- Small saucepan (if using frozen berries for the filling)
- Measuring cups and spoons (precision = perfection)
- Freezer space (you’ll need this instead of an oven—score!)
Ingredients You’ll Need for Blackberry Cheesecake Cupcakes
Let’s keep it simple and pantry-friendly. No fancy store runs here—just wholesome goodness you likely have on hand or can grab during your regular grocery haul.
For the Creamy Cheesecake Filling:
- 2 cups cashews (soaked, then rinsed and drained—these give the filling that velvety, cheesecake-like texture)
- ¾ cup full-fat coconut milk
- ⅓ cup + 1 tbsp agave syrup or maple syrup (pick your favorite—both work like a charm)
- 2 tablespoons lemon juice (adds a bright tang that balances the sweetness)
- 1 teaspoon vanilla extract (optional)
For the Cookie-Like Crust:
- Take one full cup of walnuts and get ready to use them, or if you feel like changing things up a bit, feel free to swap them out for other nuts like pecans, almonds, or even hazelnuts—whichever you like best
- ¾ cup gluten-free oats (regular oats work too if gluten isn’t a concern)
- ½ cup soft pitted dates (these little gems hold everything together with natural sweetness)
For the Fruity Swirl:
- 1 cup blackberries (fresh or frozen—no judgment! And yes, other berries can be swapped in if needed)
Let’s Make Blackberry Cheesecake Cupcakes – Step-by-Step
Step 1: Soak the Cashews
Start this party by soaking your cashews in warm water for at least 2 hours. If you’re short on time (who isn’t?), soak them in hot water for 20–30 minutes. Then rinse and drain them. This little step? It’s the secret to that ultra-creamy, melt-in-your-mouth filling.
Step 2: Make the Walnut Oat Crust
Carefully place the walnuts, rolled oats, and soft, pitted dates into the bowl of your food processor, making sure they’re evenly distributed before you blend them together. Pulse until the mix turns crumbly but sticky—think “cookie dough meets granola bar.” You should be able to pinch it between your fingers and have it hold its shape.
Spoon roughly a tablespoon of the blend into each cupcake liner, pressing it down tightly with your fingertips or a small glass to create a solid base. Once done, slide the tray into the freezer to firm up while you move on to preparing the next part
Step 3: Whip Up the Cheesecake Filling
Now for the magic. In a high-speed blender, combine the soaked cashews, coconut milk, agave syrup (or maple), lemon juice, and vanilla extract. Blend until silky smooth—no lumps, no bumps. This is where your blender earns its keep.
Scrape down the sides a couple of times to make sure everything’s well mixed. The texture should be creamy, dreamy, and spoon-licking good.
Step 4: Prep the Blackberry Swirl
If your berries are fresh, simply mash them slightly with a fork. Want them a bit saucy? Warm them gently in a small saucepan over low heat for a few minutes until they break down a bit. This gives you a sweet-tart swirl that looks as gorgeous as it tastes.
Frozen berries? No problem. Let them thaw and then mash or warm them gently. You can strain if you want a smoother texture, but I love those juicy bursts in every bite.
Step 5: Assemble the blackberry cheesecake cupcakes
Take your crust-lined muffin tin out of the freezer. Spoon the cheesecake mixture on top, filling each liner about ¾ of the way. Then, gently spoon about a teaspoon of the mashed blackberries on top of each one.
Now for the fun part—swirl it. Use a toothpick or a skewer to swirl the berry into the cheesecake layer. Go artistic or keep it simple. There’s no wrong way to swirl.
Step 6: Freeze to Set
Place the tray in the freezer and let the blackberry cheesecake cupcakes set for at least 4–6 hours. Overnight is even better if you have the patience (or a hidden stash of chocolate to tide you over).
Step 7: Serve and Savor
Once set, take the blackberry cheesecake cupcakes out and let them sit at room temp for 10–15 minutes before serving. This softens them just enough for that perfect bite.
Top with extra fresh berries, a sprig of mint, or even a dollop of coconut whipped cream if you’re feeling fancy. Now take a bite… that’s what satisfaction tastes like.
Cooking Tips for Cupcake Success
- Forgot to soak the cashews? A quick soak in hot water for 20 minutes works wonders.
- Need nut-free? Try sunflower seeds for the crust and silken tofu for the filling—it’s not quite the same, but still delicious.
- Can’t find blackberries? Blueberries or raspberries are fabulous stand-ins.
- Texture tip: If your filling isn’t smooth, blend longer. You want velvet, not gritty paste.
- Serving suggestion: Keep these in the freezer and just pull one out when that 3 p.m. craving hits. Better than a candy bar and way more satisfying.
The Story Behind the Swirl
I still remember the first time I tested these blackberry cheesecake cupcakes—my daughter walked into the kitchen, spoon in hand, before I could even finish swirling the berries. “It smells like cake and ice cream had a baby!” she said. That’s how these became a weekend staple at our house.
They’re now my go-to for potlucks, brunches, and yes—even those “just because” days when I need a little edible joy.
Storage Tips to Keep Your Blackberry Cheesecake Cupcakes Fresh
So you’ve made a batch (or two) of these delightful blackberry cheesecake cupcakes—now what? The good news is, they store like a dream and are perfect for those moments when your sweet tooth calls but your energy says “no thanks.”
Freezer Storage (Best Option):
Pop the blackberry cheesecake cupcakes (still in their liners) into an airtight container. Stack them carefully, using parchment paper between layers to prevent sticking. They’ll stay fabulous in the freezer for up to 1 month. When you’re ready to indulge, just let one sit out at room temperature for 10–15 minutes or place in the fridge for a softer bite.
Fridge Storage (Short Term):
If you plan to enjoy them within a few days, store the blackberry cheesecake cupcakes in the fridge. Keep them in an airtight container and they’ll be happy for up to 5 days. The texture remains creamy, but just a tad firmer than freshly made.
Quick Tip:
Avoid leaving them out at room temperature for long stretches—they’ll start to soften too much and lose that lovely cheesecake consistency. These little guys are best served chilled!
Nutrition Breakdown: What’s Inside These Little Gems
These blackberry cheesecake cupcakes aren’t just delicious—they’re packed with wholesome ingredients that make dessert a little more guilt-free. Thanks to the use of cashews, oats, and natural sweeteners, they offer healthy fats, plant-based protein, and even some fiber.
The coconut milk adds that rich, indulgent texture, while blackberries bring antioxidants to the party. And no refined sugar, no dairy, and no mystery ingredients—just pure, nourishing flavor.
So yes, they’re a treat. But they’re a smart one.
Here’s the full nutrition scoop based on one cupcake (makes 12 servings):
| Nutrient | Amount (Per Serving) |
|---|---|
| Serving Size | 1 cupcake |
| Calories | ~215 kcal |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Unsaturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 10 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugars | 12 g (natural sugars only) |
| Protein | 4 g |
| Calcium | 25 mg |
| Iron | 1.6 mg |
| Potassium | 180 mg |
| Vitamin C | 3% DV |
| Magnesium | 8% DV |
| Vitamin B6 | 4% DV |
| Vitamin E | 5% DV |
Note: Nutritional values may vary slightly depending on exact ingredients and portions used.
Timing is Everything: How Long These Blackberry Cheesecake Cupcakes Take
We all know that when it comes to recipes, time is of the essence—especially if you’re squeezing dessert-making between dinner and the bedtime routine. The beauty of these blackberry cheesecake cupcakes is that they don’t take much hands-on effort, and they mostly chill while you get on with your life.
Here’s how it all breaks down:
- Prep Time: 25 minutes
(Soaking the cashews ahead of time makes blending a breeze, and putting everything together is quick once you’re prepped.) - Cook Time: 0 minutes
(No baking involved—your oven can rest today!) - Chilling Time: 4–6 hours
(That’s freezer time—your cue to kick back, run errands, or binge a favorite show.) - Total Time: About 6.5 hours
(But remember, most of that time, you’re hands-off!)
Yield:
- Makes 12 blackberry cheesecake cupcakes
(Perfect for sharing… or stashing for yourself. No judgment here.) - Optional: Make mini versions using a mini muffin tin—this recipe can yield about 24 mini cupcakes if you go bite-sized.
Cuisine:
- American
(With a fresh, modern twist on classic cheesecake flavor—no oven, all comfort.)
And just like that, you’ve got a tray of blackberry cheesecake cupcakes chilling in the freezer, waiting to make your day a little sweeter. Whether you’re prepping for a gathering, packing lunchbox surprises, or simply sneaking a treat for yourself after the kids are asleep—these beauties are always a good idea.
They’re rich without being heavy, sweet without the sugar crash, and just fancy enough to impress guests without making you break a sweat. Plus, that blackberry swirl? It’s like a little ribbon of summer running through each bite.
So go ahead, grab one with your afternoon coffee or serve them at your next brunch. Either way, these blackberry cheesecake cupcakes are sure to become a regular in your dessert rotation—effortless, elegant, and made for the kind of joy you can taste.
Frequently Asked Questions About Blackberry Cheesecake Cupcakes
Can I substitute the blackberries in these blackberry cheesecake cupcakes?
Absolutely! If blackberries aren’t in season or you just want to mix it up, try raspberries, blueberries, or even chopped strawberries. The recipe works well with any berry that has a tart-sweet punch.
Can I make these blackberry cheesecake cupcakes nut-free?
Yes, though you’ll need a few swaps. For the crust, use sunflower seeds or even toasted oats. For the filling, silken tofu can work in place of cashews, though the flavor and texture will be a little different—still tasty, just not quite as rich.
Do I have to soak the cashews?
That’s right! Letting the cashews soak helps them become tender, which is key for creating a creamy, smooth texture in the filling. If you’re short on time, just soak them in hot water for around 20 minutes—it works perfectly to speed things up.
How long can I store these blackberry cheesecake cupcakes?
In the freezer, they’ll last up to a month—just store them in an airtight container. In the fridge, enjoy them within 5 days. Always serve slightly chilled for the best texture and flavor.
Can I make these ahead for a party?
Definitely! These blackberry cheesecake cupcakes were practically made for make-ahead magic. Keep them frozen and take them out about 15 minutes before you plan to serve. They’ll hold their shape and wow your guests with minimal effort.
