Mini Blackberry Lavender Cheesecakes
Delightful mini cheesecakes featuring a luscious blackberry topping and a subtle hint of lavender, perfect for any occasion.
Ingredients
For the Blackberry Topping
- 6 oz blackberries Fresh, plump blackberries that burst with flavor.
- 5 tbsp sugar Enhances the fruit's natural sweetness.
- 2.5 tsp cornstarch Thickens the blackberry mixture.
For the Crust
- 3/4 cup graham cracker crumbs Forms the base of your cheesecake.
- 2 tbsp sugar Elevates the flavor of the crust.
- 3 tbsp butter, melted Binds the crust together.
For the Cheesecake Filling
- 12 oz cream cheese Softened, provides the velvety filling.
- 1/2 cup sugar Additional sweetness for the filling.
- 1.5 tbsp flour Adds structure to the filling.
- 1/4 cup sour cream Balances the sweetness.
- 2 tsp lavender extract Adds an elegant twist.
- 1/2 tsp vanilla extract Enhances the flavor.
- 2 large eggs, room temperature Helps set the filling as it bakes.
- 1/2 cup heavy whipping cream, cold Whipped for topping.
- 4 tbsp powdered sugar Sweetness for the whipped cream.
- 1/2 tsp vanilla extract Enhances the flavor of the whipped cream.
- 12-14 pieces blackberries, for garnish Additional fresh blackberries.
Instructions
Blackberry Topping
- Puree the blackberries in a blender, then strain to remove seeds.
- Combine blackberry puree with sugar and cornstarch in a saucepan.
- Cook over medium heat, stirring until mixture thickens and bubbles.
- Remove from heat and cool completely.
Crust
- Mix graham cracker crumbs with sugar and melted butter.
- Press mixture into cupcake liners to form the crust.
- Bake at 325°F (162°C) for about 5 minutes until golden.
Cheesecake Filling
- Beat cream cheese with sugar and flour until smooth.
- Gradually add sour cream, lavender extract, and vanilla extract.
- Add the eggs one at a time, mixing until just blended.
- Fill each crust about three-quarters full with cheesecake mixture.
- Bake at 300°F (148°C) for 18-20 minutes until edges are set.
Cool
- Turn off the oven and leave cheesecakes inside for 10 minutes.
- Open the door slightly and cool for 15-20 minutes.
- Chill in the fridge for a few hours or overnight.
Assemble
- Top each mini cheesecake with blackberry filling.
- Whip cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Dollop whipped cream on cheesecakes and garnish with a blackberry.
Notes
Ensure cream cheese is softened to room temperature before mixing. Avoid overbaking the cheesecakes; they should have a jiggle in the center when done. Experiment with different fruit toppings for variety.