Mini Blackberry Lavender Cheesecakes

I can’t begin to express how excited I am to share this recipe with you! These Mini Blackberry Lavender Cheesecakes are not just delightful to look at, but they also offer a unique and enchanting flavor combination. I’m always looking for ways to elevate traditional recipes, and this one hits all the right notes. The blend of blackberry and lavender is a match made in heaven, bringing a touch of elegance to any occasion. Whether you’re hosting a party or simply indulging in a treat for yourself, these cheesecakes are sure to impress!

Ingredients

Blackberry Topping:

• 6 oz (180g) blackberries, pureed and strained
• 5 tbsp (65g) sugar
• 2 1/2 tsp cornstarch

Crust:

• 3/4 cup (100g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 3 tbsp (42g) butter, melted

Lavender Cheesecake Filling:

• 12 oz (339g) cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/2 tbsp (12g) flour
• 1/4 cup (58g) sour cream
• 2 tsp lavender extract
• 1/2 tsp vanilla extract
• 2 large eggs, room temperature
• Violet gel icing color (optional)

Whipped Cream Topping:

• 1/2 cup (120ml) heavy whipping cream, cold
• 4 tbsp (29g) powdered sugar
• 1/2 tsp vanilla extract
• Violet gel icing color (optional)
• 12–14 blackberries

How to Make Mini Blackberry Lavender Cheesecakes

Blackberry Topping

1. Prepare the Blackberries: Puree the blackberries and strain them to remove seeds.
2. Cook the Mixture: In a small saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and let it cool completely.

Crust

1. Mix Ingredients: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
2. Press and Bake: Line a cupcake pan with liners and evenly distribute the crust mixture into each liner. Press down firmly to create an even layer. Bake at 325°F (162°C) for about 5 minutes, then set aside to cool.

Lavender Cheesecake Filling

1. Prepare the Batter: In a large bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add the sour cream, lavender extract, and vanilla extract, mixing until combined. Add the eggs one at a time, beating well after each addition.
2. Add Color (Optional): If desired, add a few drops of violet gel icing color to the batter for a beautiful lavender hue.
3. Fill and Bake: Evenly divide the cheesecake batter among the prepared crusts. Bake at 300°F (148°C) for 18-20 minutes, or until the centers are set but still slightly jiggly.

Cooling

1. Gradual Cooling: Turn off the oven and leave the cheesecakes inside with the door closed for 10 minutes.
2. Slowly Open: Slightly open the oven door and let the cheesecakes cool for another 15-20 minutes.
3. Chill: Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Assemble

1. Add Topping: Once the cheesecakes are chilled, top each one with the blackberry topping.
2. Whipped Cream: In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of violet gel icing color, if using, and gently mix until the color is even.
3. Decorate: Pipe or spoon the whipped cream onto each cheesecake and garnish with a fresh blackberry.

Helpful Tips

• Room Temperature Ingredients: Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth, creamy filling.
• Avoid Overbaking: The cheesecakes should still have a slight jiggle in the center when you turn off the oven. They will continue to set as they cool.
• Cool Gradually: Cooling the cheesecakes gradually in the oven helps prevent cracks on the surface.

Substitutions/Variations

• Fruit Swaps: Try using raspberries or blueberries instead of blackberries for a different flavor profile.
• Flavor Extracts: If you can’t find lavender extract, you can use a combination of vanilla and a tiny amount of culinary lavender flowers (finely ground).
• Crust Options: Substitute graham cracker crumbs with crushed digestive biscuits or even a chocolate cookie crust for a different twist.

Frequently Asked Questions

Can I use frozen blackberries?

Yes, frozen blackberries can be used. Just make sure to thaw and drain them before pureeing.

How long do these cheesecakes last?

Stored in an airtight container in the refrigerator, these mini cheesecakes will last for up to 5 days.

Can I freeze these cheesecakes?

Absolutely! Wrap each cheesecake tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Storage Instructions

• Refrigeration: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individually in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.

More Relevant Recipes

• Honey Bun Brownies
• Chocolate Mousse Cake
• Chewy Vegan Chocolate Chip Cookies

I hope you enjoy making (and eating!) these Mini Blackberry Lavender Cheesecakes as much as I do. The combination of flavors is sure to make them a standout dessert at any gathering. Happy baking!

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