Ingredients

6 oz (180g) blackberries, pureed and strained

5 tbsp (65g) sugar

2 1/2 tsp cornstarch

3/4 cup (100g) graham cracker crumbs

2 tbsp (26g) sugar

3 tbsp (42g) butter, melted

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

Violet gel icing color, optional

1/2 cup (120ml) heavy whipping cream, cold

4 tbsp (29g) powdered sugar

1/2 tsp vanilla extract

Violet gel icing color, optional

12-14 blackberries for garnish

Instructions

Step 1: To make the blackberry topping, puree the blackberries in a food processor until smooth. Strain if desired to remove seeds, aiming for a little more than 1/2 cup of puree.

Step 2: In a medium saucepan, combine the berry puree, 5 tbsp sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the mixture thickens and comes to a boil, about 5 minutes.

Step 3: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Pour into a bowl and refrigerate until completely cool.

Step 4: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and lightly spray with non-stick spray.

Step 5: Combine graham cracker crumbs, 2 tbsp sugar, and melted butter until mixed well. Divide the mixture evenly among the cupcake liners (about 1 1/2 tablespoons per cup) and press firmly into the bottoms.

Step 6: Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.

Step 7: Lower the oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1/2 cup sugar, and flour on low speed until just combined; scrape down the sides of the bowl.

Step 8: Add sour cream, lavender extract, and vanilla extract, then beat on low speed until well combined.

Step 9: Add eggs one at a time, beating slowly and scraping the bowl sides after each addition.

Step 10: Add violet gel icing color if using, and gently fold to combine.

Step 11: Divide the cheesecake batter evenly among the cupcake liners, filling each nearly full.

Step 12: Bake for 18–20 minutes, then turn off the oven and leave the door closed for 10 minutes.

Step 13: Crack the oven door open and let the cheesecakes cool for 15–20 minutes before transferring to the fridge to chill completely.

Step 14: Once firm and cooled, remove cheesecakes from the pan and spoon the chilled blackberry topping over each.

Step 15: To make whipped cream, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high until stiff peaks form.

Step 16: Add violet gel icing color if desired, folding gently to mix.

Step 17: Pipe or spoon the whipped cream onto the cheesecakes and garnish each with a whole blackberry.

Tips & Variations

Use fresh blackberries for the best flavor, but frozen can work if thawed and drained well.

Substitute lavender extract with vanilla extract if preferred for a milder floral note.

For a gluten-free version, use gluten-free graham cracker crumbs or crushed nuts for the crust.

Chilling the cheesecake overnight improves flavor and texture.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare the cheesecakes and toppings in advance. Keep them refrigerated and assemble with whipped cream and blackberries just before serving for the freshest look and taste.

What if I don’t have lavender extract?

If you don’t have lavender extract, you can omit it or substitute with an equal amount of vanilla extract. The flavor will be less floral but still delicious.