Description
These Mini Blackberry Cheesecakes with Lavender and Berry Glaze are the perfect bite-sized desserts, combining rich and creamy cheesecake with a fruity blackberry glaze and a hint of floral lavender. Ideal for any occasion, they are as beautiful as they are delicious.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Blackberry Glaze:
- 1 cup fresh blackberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp lemon juice
For Garnish:
- Fresh blackberries
- Edible lavender sprigs (optional)
- Purple or lavender-colored frosting (optional)
Instructions
- Make the Crust:
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press about 1-2 tbsp of the crumb mixture into the bottom of each muffin cup to form a crust.
- Bake for 5-7 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add vanilla extract and mix well.
- Add eggs one at a time, beating after each addition.
- Mix in sour cream and heavy cream until fully incorporated.
- Pour and Bake the Cheesecakes:
- Pour the cheesecake filling over the prepared crusts, filling each muffin cup about 3/4 full.
- Bake for 18-20 minutes, or until the centers are set. Allow to cool in the pan for about 10 minutes before transferring to a wire rack. Refrigerate for at least 2 hours to set completely.
- Make the Blackberry Glaze:
- In a small saucepan, combine blackberries, sugar, water, and lemon juice.
- Simmer over medium heat until the blackberries break down and the sauce thickens (about 5-7 minutes).
- Strain the mixture through a fine mesh sieve to remove seeds, leaving you with a smooth glaze. Let cool.
- Assemble and Decorate:
- Once the mini cheesecakes are fully set, carefully remove them from the muffin tin.
- Drizzle the top of each cheesecake with the cooled blackberry glaze.
- If desired, pipe purple or lavender-colored frosting around the top edge for decoration.
- Garnish with fresh blackberries and a sprig of edible lavender.
- Serve:
- These mini cheesecakes are perfect for a beautiful and elegant dessert, full of creamy texture and fruity flavors. Enjoy!
Notes
- Make sure to allow the cheesecakes to chill completely for the best texture.
- You can prepare the blackberry glaze in advance and store it in the refrigerator until ready to use.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg