Mini Blackberry Lavender Cheesecakes
Delightful mini cheesecakes with a creamy texture, infused with lavender and topped with a vibrant blackberry sauce, perfect for any occasion.
Ingredients
For the blackberry topping
- 6 oz 6 oz blackberries, pureed and strained
- 5 tbsp 5 tbsp sugar
- 2.5 tsp 2 1/2 tsp cornstarch
For the crust
- 3/4 cup 3/4 cup graham cracker crumbs
- 2 tbsp 2 tbsp sugar
- 3 tbsp 3 tbsp butter, melted
For the cheesecake filling
- 12 oz 12 oz cream cheese, room temperature
- 1/2 cup 1/2 cup sugar
- 1.5 tbsp 1 1/2 tbsp flour
- 1/4 cup 1/4 cup sour cream
- 2 tsp 2 tsp lavender extract
- 1/2 tsp 1/2 tsp vanilla extract
- 2 large 2 large eggs, room temperature
- to taste Violet gel icing color, optional For color enhancement
For the whipped cream topping
- 1/2 cup 1/2 cup heavy whipping cream, cold
- 4 tbsp 4 tbsp powdered sugar
- 1/2 tsp 1/2 tsp vanilla extract
- to taste Violet gel icing color, optional
Garnish
- 12-14 12-14 blackberries
Instructions
Making the blackberry topping
- Add the blackberries to a food processor and puree until smooth.
- Combine blackberry puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring until thickened.
- Allow to boil for 45 seconds, then remove from heat and refrigerate until cool.
Preparing the crust
- Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray.
- Combine graham cracker crumbs, sugar, and melted butter and divide among the cupcake liners, pressing into the base.
- Bake crusts for 5 minutes and allow to cool.
Making the cheesecake filling
- Lower the oven temperature to 300°F (148°C). In a bowl, beat cream cheese, sugar, and flour until smooth.
- Add sour cream, lavender extract, and vanilla extract, mixing well.
- Add eggs one at a time, mixing slowly to avoid incorporating air.
- Add gel icing color if desired.
- Divide the cheesecake batter into the cupcake liners, filling almost to the top.
Baking the cheesecakes
- Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes.
- Cool in the oven for 15-20 minutes before transferring to the fridge.
Finishing touches
- Spoon blackberry topping over each cheesecake.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form, then pipe onto cheesecakes.
- Top with a fresh blackberry.
Notes
Serve on a decorative platter. Garnish with mint or edible flowers. Best served with herbal tea or lemonade.