Description

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

Instructions

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.

Notes

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.