These Mini Blackberry Lavender Cheesecakes are the epitome of elegance and flavor, making them perfect for any special occasion. With a delightful combination of a graham cracker crust, a creamy lavender-infused cheesecake filling, and a vibrant blackberry topping, each bite-sized treat promises a burst of flavor and a touch of sophistication. Topped with a dollop of whipped cream and a fresh blackberry, these mini cheesecakes are not only delicious but also visually stunning.
Ingredients:
Blackberry Topping:
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 ½ tsp cornstarch
Crust:
- ¾ cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
Lavender Cheesecake Filling:
- 12 oz (339g) cream cheese, room temperature
- ½ cup (104g) sugar
- 1 ½ tbsp (12g) flour
- ¼ cup (58g) sour cream
- 2 tsp lavender extract
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- Violet gel icing color, optional
Whipped Cream Topping:
- ½ cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- ½ tsp vanilla extract
- Violet gel icing color, optional
- 12-14 blackberries
Directions:
Prepare Blackberry Topping:
- In a food processor, puree the blackberries until smooth. Strain the puree to remove seeds.
- In a medium saucepan, combine the berry puree, sugar, and cornstarch. Cook over medium-low heat, stirring consistently until thickened. Remove from heat and refrigerate until cooled.
Make Crust:
- Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottoms of cupcake liners. Bake for 5 minutes, then set aside to cool.
Prepare Cheesecake Filling:
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, sugar, and flour until combined. Add sour cream, lavender extract, and vanilla extract. Mix until smooth.
- Beat in eggs one at a time, scraping down the sides of the bowl as needed. Add gel icing color if desired.
Bake Cheesecakes:
- Divide cheesecake batter among cupcake liners. Bake for 18-20 minutes, then turn off oven and let cheesecakes sit for 10 minutes with the door closed.
- Crack oven door and let cheesecakes cool for 15-20 minutes, then refrigerate until firm.
Assemble Cheesecakes:
- Once cooled, remove cheesecakes from pan. Spoon blackberry filling onto each cheesecake.
Make Whipped Cream Topping:
- In a mixer, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add gel icing color if desired.
Finish and Serve:
- Pipe whipped cream onto cheesecakes and top each with a fresh blackberry.
Serving and Storage Tips
Serving:
- These Mini Blackberry Lavender Cheesecakes are best served chilled, allowing the flavors to meld together beautifully.
- Serve them as a sophisticated dessert at parties, brunches, or any special occasion to impress your guests with their elegant appearance and delicious taste.
- Garnish each cheesecake with a fresh blackberry and a dollop of whipped cream just before serving to add a final touch of elegance.
Storage:
- Store any leftover Mini Blackberry Lavender Cheesecakes in an airtight container in the refrigerator for up to 3-4 days.
- To maintain their freshness, cover the container with plastic wrap or aluminum foil before sealing it with the lid.
- Avoid freezing the cheesecakes as the texture may become compromised upon thawing.
- If you need to transport the cheesecakes, place them in a chilled cooler or insulated bag to keep them cold and prevent the whipped cream from melting.
By following these serving and storage tips, you can ensure that your Mini Blackberry Lavender Cheesecakes remain fresh, flavorful, and ready to delight your taste buds whenever you crave a decadent treat.
Variations:
- Mixed Berry Medley: Instead of using only blackberries, try a combination of different berries like raspberries, blueberries, and strawberries for a colorful and flavorful twist.
- Citrus Zest: Add a burst of citrus flavor by incorporating lemon or orange zest into the cheesecake filling or whipped cream topping.
- Chocolate Drizzle: Drizzle melted chocolate over the finished cheesecakes for a decadent touch that pairs beautifully with the blackberry and lavender flavors.
- Nutty Crust: Substitute the graham cracker crust with a crust made from crushed almonds, pecans, or hazelnuts for added crunch and nutty flavor.
- Herbal Infusion: Experiment with different herbs like mint or thyme infused into the blackberry topping or cheesecake filling for a unique flavor profile.
- Alcohol Infusion: Add a splash of liqueur such as Grand Marnier, Chambord, or Limoncello to the blackberry topping or cheesecake filling for a sophisticated twist.
- Mini Tartlets: Instead of using cupcake liners, press the crust into mini tartlet pans for individual-sized tart-style cheesecakes.
- Swirl Effect: Create a marbled effect by swirling some of the blackberry puree into the cheesecake batter before baking for a visually stunning presentation.
- Coconut Cream: Substitute some or all of the heavy whipping cream in the whipped cream topping with coconut cream for a tropical flavor variation.
- Savory Option: For a unique twist, omit the sugar from the crust and filling, then top each cheesecake with a dollop of herbed cream cheese and a sprinkle of cracked black pepper for a savory appetizer option.
- Honey Lavender Drizzle: Instead of a traditional blackberry topping, drizzle the cheesecakes with a mixture of warmed honey infused with dried lavender flowers for a delicate floral sweetness.
- Sour Cherry Compote: Swap out the blackberry topping for a tart and tangy sour cherry compote, adding a contrast of flavors and vibrant color to the cheesecakes.
- Mint Chocolate Chip: Incorporate finely chopped mint chocolate into the cheesecake batter for a refreshing minty flavor with bursts of chocolate throughout.
- Raspberry Lemonade: Infuse the cheesecake filling with lemon zest and juice, then top each cheesecake with fresh raspberries for a zesty and fruity twist on the classic dessert.
FAQs :
- Can I use frozen blackberries instead of fresh ones?
- Yes, you can use frozen blackberries for the topping. Thaw them before pureeing and straining.
- Can I make these cheesecakes ahead of time?
- Absolutely! These cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
- Can I use dried lavender instead of lavender extract?
- Yes, but use it sparingly as dried lavender can be quite potent. Infuse it into the cheesecake filling or blackberry topping for a subtle lavender flavor.
- Can I use a different type of cookie for the crust?
- Certainly! Experiment with cookies like chocolate wafers, shortbread, or vanilla wafers for a different flavor profile.
- Can I omit the gel icing color?
- Yes, the gel icing color is optional and can be omitted if you prefer not to use it.
- Can I use low-fat cream cheese or sour cream?
- While you can use low-fat options, keep in mind that they may affect the texture and richness of the cheesecakes.
- How can I prevent cracks in my cheesecakes?
- Avoid overmixing the batter and overbaking the cheesecakes. Additionally, baking them in a water bath can help prevent cracks.
- Can I use a different type of fruit for the topping?
- Certainly! Experiment with fruits like raspberries, strawberries, or even peaches for a variety of flavors.
- Can I make these cheesecakes gluten-free?
- Yes, simply use gluten-free graham crackers or cookies for the crust, and ensure that all other ingredients are gluten-free.
- How can I store leftovers if I don’t have an airtight container?
- You can store leftover cheesecakes in a sealed plastic bag or wrap them individually in plastic wrap before placing them in the refrigerator.
These Mini Blackberry Lavender Cheesecakes are sure to impress your guests with their delightful combination of flavors and elegant presentation. Enjoy them as a delightful treat for any occasion!