If you have a soft spot for elegant desserts that are as delightful to look at as they are to eat, then you are going to adore this Mini Blackberry Lavender Cheesecakes Recipe. Imagine creamy, luscious cheesecake with the subtle floral hint of lavender intertwined with the tart brightness of fresh blackberries, all nestled on a perfectly crumbly graham cracker crust. These petite treats are charming, bursting with flavor, and perfect for sharing—or sneaking a few just for yourself!
Ingredients You’ll Need
Every single ingredient in this Mini Blackberry Lavender Cheesecakes Recipe plays a crucial role, blending together to create the perfect balance of flavor, texture, and color. From the buttery graham cracker base to the fragrant lavender and juicy blackberries, each component is simple but indispensable.
- Blackberries (6 oz, pureed and strained): Provides vibrant berry flavor and beautiful color to the filling.
- Sugar (5 tbsp): Sweetens the blackberry puree for a balanced tartness.
- Cornstarch (2 1/2 tsp): Helps thicken the blackberry layer for a smooth finish.
- Graham cracker crumbs (3/4 cup): Forms the crunchy, buttery base that holds the cheesecake together.
- Butter, melted (3 tbsp): Binds the graham cracker crumbs and adds richness.
- Cream cheese (12 oz, room temperature): The star of the cheesecake filling, providing creamy texture and tang.
- Sugar (1/2 cup): Sweetens the cheesecake filling for lusciousness.
- Flour (1 1/2 tbsp): Adds structure and prevents cracking in the cheesecake.
- Sour cream (1/4 cup): Adds moisture and a gentle tang to the filling.
- Lavender extract (2 tsp): Infuses the cheesecake with a delicate floral note, making these minis truly unique.
- Vanilla extract (1/2 tsp): Enhances the overall flavor depth.
- Eggs (2 large, room temperature): Essential for binding and creating that perfect cheesecake texture.
- Violet gel icing color (optional): Adds a gorgeous purple hue to your whipped topping if desired.
- Heavy whipping cream (1/2 cup, cold): Whipped into a fluffy topping for a light finish.
- Powdered sugar (4 tbsp): Sweetens the whipped cream topping perfectly.
- Blackberries (12-14, for garnish): Fresh berries add visual appeal and a natural burst of flavor.
How to Make Mini Blackberry Lavender Cheesecakes Recipe
Step 1: Prepare the Blackberry Layer
Start by pureeing the 6 ounces of blackberries and straining the puree to remove seeds, achieving a smooth texture. Stir in 5 tablespoons of sugar and 2 1/2 teaspoons of cornstarch, then cook this mixture gently until thickened. This layer will create a vibrant and fruity base inside each cheesecake.
Step 2: Make the Graham Cracker Crust
Mix 3/4 cup graham cracker crumbs with 2 tablespoons sugar and the melted 3 tablespoons of butter. Press this mixture firmly into the bottoms of a mini muffin tin lined with paper liners or greased generously. This buttery crust will offer the perfect crunch to contrast the creamy filling.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat 12 ounces of room temperature cream cheese until smooth and creamy. Add 1/2 cup sugar and 1 1/2 tablespoons flour, blending well. Next, incorporate 1/4 cup sour cream, 2 teaspoons lavender extract, and 1/2 teaspoon vanilla extract for a wonderfully infused flavor. Finally, beat in the eggs one at a time, making sure everything is fully combined but not overmixed.
Step 4: Assemble and Bake
Evenly spoon the cream cheese filling over the graham cracker crusts in your muffin tin. Add a teaspoon of the thickened blackberry puree on top of each cheesecake, gently swirling with a toothpick for a marbled effect. Bake at 325°F (163°C) for about 25 minutes until the edges are set but the centers still have a slight jiggle.
Step 5: Chill and Add Whipped Topping
Once baked and cooled, chill the mini cheesecakes in the fridge for at least 4 hours or overnight. Just before serving, whip the cold heavy cream with powdered sugar, vanilla extract, and optional violet gel icing color until soft peaks form. Pipe or dollop this luscious topping onto each mini cheesecake for that dreamy finishing touch.
How to Serve Mini Blackberry Lavender Cheesecakes Recipe
Garnishes
Fresh blackberries are the obvious, stunning choice to crown these cheesecakes. Their natural tartness pairs seamlessly with the creamy filling. You can also add a light dusting of powdered sugar or a tiny sprig of lavender to enhance the visual appeal and hint at the floral flavor inside.
Side Dishes
These mini cheesecakes make a perfect dessert on their own, but if you want to elevate your serving, they pair beautifully with a simple berry compote or even a scoop of vanilla bean ice cream. The creamy, fruity elements complement each other magnificently, creating a truly memorable experience.
Creative Ways to Present
Consider serving these mini treats on a tiered dessert stand for a charming tea-party vibe, or arrange them on a rustic wooden board alongside fresh flowers for a boho-chic presentation. Wrapping each in a delicate doily or placing them in colorful mini cupcake holders can also add a playful and personalized touch.
Make Ahead and Storage
Storing Leftovers
Leftover mini cheesecakes keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. This allows their flavors to meld even further, so don’t be afraid to make them ahead of time!
Freezing
If you want to prepare these ahead of a special occasion, freeze the baked and cooled cheesecakes without the whipped topping. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before adding fresh whipped topping.
Reheating
Since these are best enjoyed cold, reheating isn’t typically necessary. If you prefer a slightly softer texture, just let them sit at room temperature for 15-20 minutes after removing from the fridge. Avoid microwaving, as this could alter the texture and presentation.
FAQs
Can I substitute fresh blackberries with frozen?
Absolutely! Frozen blackberries work well, but be sure to thaw and drain them thoroughly to avoid excess moisture, which could affect the texture of the puree layer.
Where can I find lavender extract?
Lavender extract is available in most specialty baking stores or online. Make sure to use culinary grade for the best flavor and safety.
Do I need to use paper liners for the mini cheesecakes?
Liners are helpful for easy removal and presentation, but you can also grease the mini muffin tin generously if you prefer not to use them.
Can I make these cheesecakes dairy-free?
With some ingredient swaps like dairy-free cream cheese and vegan butter, it’s possible to create a similar dessert, though the classic texture might vary slightly.
Why did my cheesecakes crack?
Cracking usually happens from overbaking or rapid temperature changes. To prevent it, bake until just set and allow the cheesecakes to cool gradually in the oven with the door slightly open before chilling.
Final Thoughts
Trying out this Mini Blackberry Lavender Cheesecakes Recipe is truly a joyful adventure into a dessert that’s both sophisticated and approachable. Whether you’re treating yourself or impressing guests, these delightful little cheesecakes will charm everyone at the table. Dive in, savor every bite, and don’t forget to share your newfound favorite!
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Mini Blackberry Lavender Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Blackberry Lavender Cheesecakes are a delightful blend of creamy, floral, and fruity flavors perfect for an elegant dessert. Featuring a graham cracker crust, a smooth cream cheese filling infused with lavender extract, and a luscious blackberry topping, these bite-sized cheesecakes offer a sophisticated twist on a classic favorite. Garnished with fresh blackberries and optional violet gel icing color, they are as beautiful as they are delicious.
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
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 (for garnish)
Instructions
- Prepare the Blackberry Topping: In a small saucepan, combine the pureed and strained blackberries with sugar and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and allow to cool while preparing the crust and filling.
- Make the Crust: In a bowl, mix graham cracker crumbs with sugar, then stir in melted butter until the mixture holds together. Divide the crust mixture evenly among a 12-cup mini muffin pan, pressing firmly to form the base for each cheesecake.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth. Add sugar and flour, mixing until well combined. Blend in sour cream, lavender extract, and vanilla extract. Beat in eggs one at a time until the mixture is creamy and smooth. If desired, add violet gel icing color to tint the batter a soft purple shade.
- Assemble Cheesecakes: Spoon the cheesecake filling over the crust bases in the muffin pan, filling each about three-quarters full. Then, gently spoon a small amount of the cooled blackberry topping on top of each filling portion.
- Bake the Cheesecakes: Preheat the oven to 325°F (163°C). Bake the cheesecakes for about 25 minutes or until the edges are set and the centers slightly jiggle when gently shaken. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and firm.
- Make the Whipped Cream Topping: In a chilled bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. If desired, tint the whipped cream with violet gel icing color for an elegant touch.
- Garnish and Serve: Once cheesecakes are chilled, top each with a dollop of whipped cream and garnish with fresh blackberries. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps in the filling.
- Straining the blackberry puree removes seeds for a smoother topping texture.
- Lavender extract is potent; do not exceed the recommended amount to avoid a bitter taste.
- Mini muffin pans work best for uniform size and baking.
- Chilling time can be extended overnight for firmer cheesecakes.
- Optional violet gel icing color enhances aesthetics but can be omitted without affecting flavor.
