Description
Mini blackberry lavender cheesecakes are a delightful blend of rich creaminess, fruity sweetness, and floral elegance. These mini treats are easy to serve, bake quickly, and offer a unique flavor pairing of blackberry and lavender. Perfect for any occasion, these cheesecakes will impress with both their taste and appearance.
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons melted butter
For the Lavender Cheesecake Filling
16 oz cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
¼ cup sour cream
½ teaspoon lavender extract
1 teaspoon vanilla extract
2 large eggs
1–2 drops violet gel icing color (optional)
For the Blackberry Topping
1 cup fresh blackberries
¼ cup granulated sugar
1 tablespoon cornstarch
For the Whipped Cream Topping
1 cup heavy whipping cream (chilled)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1–2 drops violet gel icing color (optional)
Fresh blackberries for garnish
Instructions
Prepare the Blackberry Topping
Wash the blackberries, blend them into a smooth puree, and strain through a fine sieve.
Combine the blackberry puree, sugar, and cornstarch in a saucepan. Cook over low heat until it thickens (about 1–2 minutes).
Let it cool and refrigerate.
Make the Graham Cracker Crust
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of muffin liners in a muffin tin.
Bake at 325°F (160°C) for 5–6 minutes, then cool.
Make the Lavender Cheesecake Filling
Beat cream cheese and sugar until smooth. Add flour and mix.
Stir in sour cream, vanilla, and lavender extract. Add a drop of violet gel icing color if desired.
Add eggs one at a time and mix on low speed to avoid air bubbles.
Assemble and Bake the Cheesecakes
Spoon the cheesecake mixture onto the cooled crusts, filling about ¾ full.
Bake at 325°F (160°C) for 16–18 minutes until the centers jiggle slightly.
Cool for 30 minutes, then refrigerate for at least 2 hours.
Prepare the Whipped Cream
Whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. Add violet gel icing color if desired.
Pipe onto each cheesecake in small swirls.
Garnish and Serve
Add a blackberry on top of each whipped cream swirl.
Serve chilled.
Notes
Use room temperature cream cheese for a smoother filling.
You can substitute other berries, like raspberries or strawberries, for the topping.
If you don’t have violet icing color, the cheesecakes will still look beautiful without it.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American