Description
Delight in these Mini Blackberry Lavender Cheesecakes, combining a buttery graham cracker crust with a creamy lavender-scented filling topped with a luscious blackberry sauce and whipped cream. Perfectly sized for individual servings, these elegant cheesecakes bring a floral twist to a classic dessert, ideal for special occasions or a sophisticated treat.
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 Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 1/2 tsp vanilla extract
- 12-14 blackberries (for garnishing)
- Violet gel icing color, optional
Instructions
- Prepare the Blackberry Topping: Puree the blackberries in a food processor until smooth and strain them through a fine sieve to remove seeds, ensuring a smooth sauce.
- 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, then set aside to cool.
- Preheat the Oven: Set your oven to 325°F (162°C) to prepare for baking the crust and cheesecakes.
- Prepare the Crust: Mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of cupcake liners placed in a cupcake pan. Bake for 5 minutes to set the crust, then remove from oven.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, sugar, and flour together until smooth and creamy. Blend in the sour cream, lavender extract, and vanilla extract thoroughly.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to create a smooth batter.
- Fill the Cups: Pour the cheesecake batter evenly over the prepared crusts in the cupcake liners.
- Bake: Bake the mini cheesecakes for 18-20 minutes, or until the centers are just set but still slightly jiggly. Then leave them to cool in the turned-off oven for 10 minutes to prevent cracking.
- Cool Gradually: Open the oven door slightly and allow the cheesecakes to cool gradually to room temperature for best texture.
- Top with Blackberry Sauce: Spoon the cooled, thickened blackberry mixture generously over each cooled cheesecake.
- Make Whipped Cream: In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Optionally, add violet gel icing color to tint the whipped cream for a pretty presentation.
- Pipe Whipped Cream: Using a piping bag, decorate the cheesecakes with the whipped cream topping and garnish each with fresh blackberries.
Notes
- Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
- Straining the blackberry puree removes seeds for a silky texture in the topping.
- Baking the crust ahead prevents it from becoming soggy.
- Gradual cooling minimizes cracks in the cheesecake surface.
- Optional violet gel icing color adds a lovely aesthetic touch to the whipped cream.
- Store leftover cheesecakes in the refrigerator, covered, for up to 3 days.
