Description
These Mini Blackberry Lavender Cheesecakes are a delightful and elegant dessert, perfect for any occasion. The creamy lavender-infused cheesecake filling, paired with a fresh blackberry topping and a graham cracker crust, creates a unique and unforgettable flavor combination. Easy to make and visually stunning, these mini cheesecakes are sure to impress your guests and satisfy your sweet tooth!
Ingredients
Scale
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
Instructions
- Prepare the Blackberry Topping: Puree the blackberries and strain them to remove seeds. 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.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. 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.
- Prepare the Cheesecake Filling: 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. If desired, add a few drops of violet gel icing color to the batter.
- Bake the Cheesecakes: 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. Turn off the oven and leave the cheesecakes inside with the door closed for 10 minutes. Slightly open the oven door and let the cheesecakes cool for another 15-20 minutes. Remove from the oven and cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- Assemble the Cheesecakes: Once the cheesecakes are chilled, top each one with the blackberry topping. 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. Pipe or spoon the whipped cream onto each cheesecake and garnish with a fresh blackberry.
Notes
- Ensure all ingredients are at room temperature for a smooth, creamy filling.
- Cooling the cheesecakes gradually in the oven helps prevent cracks on the surface.
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 30 minutes (includes marinating)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg