Description
Delight in these Mini Blackberry Lavender Cheesecakes, featuring a buttery graham cracker crust, a creamy lavender-infused cheesecake filling, and a luscious blackberry topping. Perfectly portioned for 12 servings, these elegant treats combine floral notes with fresh berry flavors, finished with a dollop of vanilla whipped cream and fresh blackberries for garnish.
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
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
Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 1/2 tsp vanilla extract
Garnish
- 12-14 blackberries
- Violet gel icing color, optional
Instructions
- Prepare the Blackberry Topping: Puree blackberries in a food processor until smooth, then strain the mixture through a fine mesh sieve to remove the seeds, ensuring a smooth topping for the cheesecakes.
- Cook the Blackberry Mixture: In a saucepan, combine the strained blackberry puree, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency. Remove from heat and allow to cool.
- Preheat the Oven: Set your oven to 325°F (162°C) to preheat while you prepare the crust and filling.
- Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into cupcake liners placed in muffin tins, forming the base and sides of each mini cheesecake. Bake the crusts for 5 minutes to set and slightly toast. Remove from oven.
- Prepare the Cheesecake Filling: Using a mixer, blend cream cheese, sugar, and flour on medium speed until smooth and combined. Add sour cream, lavender extract, and vanilla extract, continuing to mix until fully incorporated.
- Add Eggs: Beat in the eggs one at a time, mixing on low speed after each addition until just combined, to maintain a smooth texture without overmixing.
- Fill the Cups: Spoon the cheesecake batter evenly into the pre-baked crusts, filling about 3/4 full to allow space for rising during baking.
- Bake: Place the filled muffin tins in the oven and bake for 18-20 minutes or until the edges are set but the center still slightly jiggles. After baking, turn off the oven and let the cheesecakes cool inside for 10 minutes to avoid cracking.
- Cool Gradually: Open the oven door slightly and let the cheesecakes cool for an additional 15-20 minutes, then transfer to a wire rack to cool completely to room temperature.
- Top with Blackberry Sauce: Once cooled, spoon the prepared blackberry topping evenly over each cheesecake, creating a beautiful glossy layer.
- Make Whipped Cream: In a chilled bowl, whip heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form, creating a light and fluffy topping.
- Pipe Whipped Cream: Using a piping bag or a spoon, top each cheesecake with a swirl of the whipped cream. Garnish with fresh blackberries and, optionally, a touch of violet gel icing color for a decorative finish.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake batter and to prevent lumps.
- Straining the blackberry puree is essential for a seedless topping and a refined texture.
- Do not overbake the cheesecakes; slight jiggle in the center ensures a creamy finish.
- Allow cheesecakes to cool gradually in the oven to avoid cracking.
- Use fresh blackberries for garnish for the best flavor and appearance.
- Lavender extract can be adjusted to taste; too much may overpower the berry flavor.
- Optional violet gel icing color can be added to whipped cream for an aesthetic touch but does not affect flavor.
