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
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 (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.
