Description
These Mini Blackberry Lavender Cheesecakes are a delightful fusion of fruity and floral flavors, perfect for a sophisticated dessert. Featuring a buttery graham cracker crust, a smooth cream cheese filling infused with lavender and vanilla extracts, and a vibrant blackberry topping, each mini cheesecake is a creamy, refreshing treat garnished with fresh blackberries and a delicate whipped cream topping colored with violet gel icing for an elegant presentation.
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. Heat over medium heat, stirring constantly until the mixture thickens slightly. Remove from heat and let cool completely.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Divide evenly among 12 muffin cups lined with paper liners or sprayed with nonstick spray. Press firmly into the bottom to form the crust. Chill in the fridge while preparing the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese until smooth. Add sugar and flour and continue mixing until incorporated. Add sour cream, lavender extract, and vanilla extract, mixing well. Beat in eggs one at a time, ensuring each is fully incorporated. Optionally, add a few drops of violet gel icing color for a subtle purple hue.
- Assemble and Bake: Preheat the oven to 325°F (163°C). Pour filling over the chilled crusts, filling cups about three-quarters full. Add a small spoonful of the cooled blackberry topping on each and swirl gently with a toothpick or skewer to create a marbled effect. Bake for approximately 25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the Cheesecakes: Remove from oven and allow cheesecakes to cool in the pan for 10-15 minutes. Then transfer to the fridge and chill for at least 4 hours, preferably overnight, to set completely.
- Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip cold heavy cream with powdered sugar, vanilla extract, and optionally violet gel icing color, until stiff peaks form.
- Finish and Garnish: Once cheesecakes are fully chilled, pipe or dollop whipped cream on top of each mini cheesecake. Garnish each with a fresh blackberry. Serve chilled.
Notes
- Ensure cream cheese is at room temperature to prevent lumps in the filling.
- Pureeing and straining blackberries removes seeds for a smooth topping.
- Chilling the crust before filling helps it hold together during baking.
- Lavender extract is potent; adjust quantity according to your taste preference.
- Allow cheesecakes to chill thoroughly to achieve the best texture.
- Optional violet gel icing color adds a lovely pastel tint but can be omitted.
- Use fresh blackberries for garnish for best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
