Description
A delightful dessert combining the floral notes of lavender with the fruity freshness of blackberries, these mini cheesecakes are elegantly portioned and perfect for any occasion.
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
Lavender 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)
- 12–14 blackberries (for garnish)
Instructions
- Prepare the Blackberry Topping:
Puree the blackberries and strain to remove seeds. In a small saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and let cool completely. - Make the Crust:
Preheat the oven to 325°F (162°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Line a cupcake pan with liners and distribute the crust mixture evenly into each liner. Press down to create a firm layer. Bake for 5 minutes, then set aside to cool. - Prepare the Cheesecake Filling:
Beat cream cheese, sugar, and flour in a large bowl until smooth and creamy. Add sour cream, lavender extract, and vanilla extract, mixing well. Beat in eggs one at a time. If desired, add violet gel icing color for a lavender hue. - Bake the Cheesecakes:
Preheat the oven to 300°F (148°C). Pour the cheesecake filling evenly over the crust in each cupcake liner. Bake for 18-20 minutes, until centers are set but slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door closed for 10 minutes. Slightly open the oven door and let cheesecakes cool for 15-20 minutes before removing them from the oven. Cool completely, then refrigerate for at least 2 hours. - Assemble the Cheesecakes:
Once chilled, top each cheesecake with the blackberry topping. Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of violet gel icing color if using. Pipe or spoon the whipped cream onto each cheesecake and garnish with a fresh blackberry.
Notes
- Use room temperature ingredients for a smooth filling.
- Cool cheesecakes gradually to avoid cracks.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Use room temperature ingredients for a smooth filling.
- Cool cheesecakes gradually to avoid cracks.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 50 mg