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Mini Blackberry Lavender Cheesecakes Recipe

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★★★★★

4.5 from 112 reviews

These Mini Blackberry Lavender Cheesecakes are a delightful blend of creamy cheesecake with a fragrant touch of lavender and a fresh blackberry topping. Perfect as individual desserts, they feature a buttery graham cracker crust, a smooth and subtly floral cheesecake filling, topped with a luscious blackberry sauce and fresh blackberries. Ideal for special occasions or an elegant treat any day.

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

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

Garnish

  • 12–14 blackberries

Instructions

  1. Make the blackberry topping: Add the blackberries to a food processor and puree until smooth, yielding just over 1/2 cup of puree.
  2. Cook the topping: In a medium saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the mixture thickens and reaches a boil, about 5 minutes. Let it boil for 45 seconds to 1 minute, then remove from heat and transfer to a bowl. Refrigerate until completely cooled.
  3. Prepare the oven and pans: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them with non-stick spray to prevent sticking.
  4. Make the crust: Mix graham cracker crumbs, sugar, and melted butter together until well combined. Divide the crust mixture evenly among the lined cupcake cups (about 1 1/2 tablespoons per cup) and press firmly into the bottom.
  5. Bake the crust: Bake the crusts for 5 minutes at 325°F (162°C), then remove from the oven and allow to cool while preparing the filling.
  6. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake.
  7. Make the cheesecake filling: In a large bowl, using a mixer on low speed to minimize air incorporation, blend the cream cheese, sugar, and flour until smooth and combined. Scrape down the sides of the bowl to ensure even mixing.
  8. Add remaining filling ingredients: Mix in sour cream, lavender extract, vanilla extract, and then beat in the eggs one at a time until the batter is smooth and silky. Optionally, add violet gel icing color to tint the batter lightly.
  9. Fill the crusts: Evenly distribute the cheesecake filling over the prepared crusts in the cupcake liners, filling them about 3/4 full.
  10. Bake the cheesecakes: Bake at 300°F (148°C) for approximately 25-30 minutes or until the centers are just set and slightly jiggly.
  11. Cool the cheesecakes: Remove from oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
  12. Make the whipped cream topping: In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Optionally add violet gel icing color to tint the whipped cream gently.
  13. Assemble and garnish: Once the cheesecakes are chilled, top each with a spoonful of the chilled blackberry topping, a dollop of violet-tinted whipped cream if desired, and garnish with fresh blackberries.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake batter.
  • Be careful not to overmix the cheesecake batter to prevent cracks during baking.
  • The lavender extract adds a subtle floral flavor; adjust amount to taste or omit if preferred.
  • Chilling the cheesecakes thoroughly before adding the toppings helps the flavors meld and improve texture.
  • Use cupcake liners for easy removal and individual serving portions, making these perfect for parties or gifts.
  • The violet gel icing color is optional and mainly for aesthetic appeal.

Keywords: mini cheesecakes, blackberry, lavender, dessert, individual cheesecakes, graham cracker crust, whipped cream, berry topping

Find it online: https://tastewithamy.com/mini-blackberry-lavender-cheesecakes-recipe/