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Mini Blackberry Lavender Cheesecakes Recipe

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3.9 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 25 minutes
  • Yield: 12-14 mini cheesecakes

Description

These Mini Blackberry Lavender Cheesecakes are delightful little treats featuring a creamy lavender-infused cheesecake filling, a crunchy graham cracker crust, luscious blackberry topping, and a dollop of whipped cream crowned with a fresh blackberry. Perfectly sized for parties or a sweet snack, these cheesecakes combine floral and fruity flavors for an unforgettable dessert experience.

Ingredients

Blackberry Topping

  • 6 oz (180g) blackberries (pureed and strained)
  • 5 tbsp (65g) granulated sugar
  • 2 1/2 tsp cornstarch

Crust

  • 3/4 cup (100g) graham cracker crumbs
  • 2 tbsp (26g) granulated sugar
  • 3 tbsp (42g) butter (melted)

Lavender Cheesecake Filling

  • 12 oz (339g) cream cheese (room temperature)
  • 1/2 cup (104g) granulated sugar
  • 1 1/2 tbsp (12g) all-purpose 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 (for garnish)

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 blackberry topping: Combine the berry puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring continuously until thickened and boiling, about 5 minutes. Boil for 45 seconds to 1 minute, then remove from heat and refrigerate to cool completely.
  3. Prepare crust: Preheat oven to 325°F (162°C). Line a cupcake pan with liners and lightly spray with non-stick spray. Mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 1/2 tablespoons of the crumb mixture into each cupcake liner bottom.
  4. Bake the crust: Bake crusts for 5 minutes then remove from oven and allow to cool while making filling.
  5. Make cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until combined to avoid air bubbles. Scrape the bowl sides.
  6. Add wet ingredients to filling: Beat in sour cream, lavender extract, and vanilla extract on low speed until well incorporated.
  7. Add eggs: Add eggs one at a time, beating slowly and scraping bowl sides after each addition.
  8. Add gel color: Gently fold in violet gel icing color if using.
  9. Fill cupcake liners: Divide cheesecake batter evenly among crust-lined cups, filling them mostly full.
  10. Bake cheesecakes: Bake for 18-20 minutes. Turn off oven, close door, and let cheesecakes sit inside for 10 minutes.
  11. Cool cheesecakes: Slightly crack oven door and cool cheesecakes for 15-20 minutes, then transfer to refrigerator until firm and fully cooled.
  12. Remove from pan: Once firm, carefully remove cheesecakes from cupcake liners and pan.
  13. Add blackberry topping: Spoon chilled blackberry topping onto each cheesecake.
  14. Make whipped cream: In a large bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold in violet gel color if desired.
  15. Decorate cheesecakes: Pipe whipped cream on each cheesecake and top with a fresh blackberry.

Notes

  • Room temperature eggs and cream cheese ensure smooth batter without lumps.
  • Low mixing speed helps prevent cracks in the cheesecake by reducing air incorporation.
  • Allow cheesecakes to cool completely and chill well for best texture and flavor.
  • Gel icing color is optional and adds a pretty lavender hue to filling and whipped cream.
  • Use fresh blackberries for garnish to enhance visual appeal and add freshness.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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