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
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For the Crust
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1 ½ cups graham cracker crumbs
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2 tablespoons granulated sugar
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6 tablespoons melted butter
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For the Lavender Cheesecake Filling
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16 oz cream cheese (softened)
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½ cup granulated sugar
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2 tablespoons all-purpose flour
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¼ cup sour cream
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½ teaspoon lavender extract
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1 teaspoon vanilla extract
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2 large eggs
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1–2 drops violet gel icing color (optional)
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For the Blackberry Topping
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1 cup fresh blackberries
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¼ cup granulated sugar
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1 tablespoon cornstarch
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For the Whipped Cream Topping
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1 cup heavy whipping cream (chilled)
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2 tablespoons powdered sugar
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1 teaspoon vanilla extract
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1–2 drops violet gel icing color (optional)
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Fresh blackberries for garnish
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Instructions
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Prepare the Blackberry Topping
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Wash the blackberries, blend them into a smooth puree, and strain through a fine sieve.
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Combine the blackberry puree, sugar, and cornstarch in a saucepan. Cook over low heat until it thickens (about 1–2 minutes).
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Let it cool and refrigerate.
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Make the Graham Cracker Crust
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Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of muffin liners in a muffin tin.
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Bake at 325°F (160°C) for 5–6 minutes, then cool.
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Make the Lavender Cheesecake Filling
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Beat cream cheese and sugar until smooth. Add flour and mix.
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Stir in sour cream, vanilla, and lavender extract. Add a drop of violet gel icing color if desired.
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Add eggs one at a time and mix on low speed to avoid air bubbles.
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Assemble and Bake the Cheesecakes
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Spoon the cheesecake mixture onto the cooled crusts, filling about ¾ full.
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Bake at 325°F (160°C) for 16–18 minutes until the centers jiggle slightly.
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Cool for 30 minutes, then refrigerate for at least 2 hours.
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Prepare the Whipped Cream
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Whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. Add violet gel icing color if desired.
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Pipe onto each cheesecake in small swirls.
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Garnish and Serve
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Add a blackberry on top of each whipped cream swirl.
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Serve chilled.
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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