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Mini Blackberry Lavender Cheesecakes Recipe

★★★★★

5 from 53 reviews
  • Author: anna
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

These Mini Blackberry Lavender Cheesecakes are a delightful and elegant dessert featuring a creamy lavender and cream cheese filling on a graham cracker crust, topped with a sweet and tangy homemade blackberry topping and whipped cream. Perfectly portioned for sharing, these cheesecakes offer a unique floral twist balanced by the fresh berry flavor and light whipped cream, making them an impressive treat for any occasion.

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
  • Violet gel icing color, optional

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Violet gel icing color, optional

Garnish

  • 12–14 blackberries

Instructions

  1. Make the blackberry topping: Add the blackberries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.
  2. Cook the topping: Combine the berry puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens and reaches a boil, about 5 minutes.
  3. Boil and cool: Allow to boil for 45 seconds to 1 minute, then remove from the heat. Pour into another bowl and refrigerate until completely cooled.
  4. Preheat oven and prepare pan: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray.
  5. Make the crust: Combine graham cracker crumbs, sugar, and melted butter until well mixed. Divide the mixture evenly among the cupcake liners (about 1 1/2 tablespoons each) and press firmly into the bottoms.
  6. Bake crusts: Bake the crusts for 5 minutes, then remove from the oven and let cool while preparing the filling.
  7. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecakes.
  8. Mix cream cheese base: In a large bowl, beat the cream cheese, sugar, and flour together on low speed until combined to avoid incorporating air, which helps prevent cracks. Scrape down the bowl sides as needed.
  9. Add sour cream and extracts: Mix in the sour cream, lavender extract, and vanilla extract on low speed until smooth and well combined.
  10. Incorporate eggs: Add the eggs one at a time, beating slowly and scraping the bowl after each addition to fully incorporate while maintaining a smooth batter.
  11. Add food coloring: Add the violet gel icing color, if using, and gently fold it into the batter to evenly distribute color.
  12. Fill cupcake liners: Evenly divide the cheesecake batter among the lined cups, filling each mostly full.
  13. Bake the cheesecakes: Bake for 18-20 minutes, then turn off the oven and leave the door closed to let them set for an additional 10 minutes.
  14. Cool the cheesecakes: Slightly open the oven door and allow cheesecakes to cool for 15-20 minutes before transferring them to the refrigerator to chill until firm.
  15. Remove from pan: Once cooled and firm, carefully remove the cheesecakes from the pan and liners.
  16. Add blackberry topping: Spoon the chilled blackberry topping evenly over each cheesecake.
  17. Prepare whipped cream: In a large mixer bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  18. Add coloration: Add violet gel icing color, if desired, and gently fold to evenly color the whipped cream.
  19. Pipe whipped cream and garnish: Pipe the whipped cream onto the tops of the cheesecakes and garnish each with a fresh blackberry.

Notes

  • Use room temperature eggs and cream cheese for smoother, lump-free batter.
  • Beating the filling on low speed reduces air incorporation, helping prevent cracking during baking.
  • Chilling the cheesecakes completely before adding toppings ensures clean, neat presentation.
  • Violet gel icing color is optional and adds a visually appealing lavender hue to the batter and whipped cream.
  • Press the graham crust firmly into the liners for a firm base that holds during baking and serving.
  • Letting the cheesecakes sit in the oven after baking allows gradual temperature reduction to prevent cracking.
  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini cheesecakes, blackberry dessert, lavender cheesecake, individual cheesecakes, creamy dessert, berry topping

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Find it online: https://recipiana.com/mini-blackberry-lavender-cheesecakes-recipe/