Mini Blackberry Lavender Cheesecakes Recipe

ByElara Stone
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Introduction

These Mini Blackberry Lavender Cheesecakes are a delightful blend of creamy, tangy, and floral flavors, perfect for impressing guests or treating yourself. Little bites bursting with fresh blackberry topping and a touch of lavender offer a unique twist on a classic dessert.

The image shows a small cupcake with three clear layers sitting on brown parchment paper over a white marbled surface. The bottom layer is a crumbly golden crust. The middle layer is thick and light purple with a smooth texture. The top layer is a dark purple jelly spread evenly over the middle. On top of the jelly is a swirl of light purple whipped cream, topped with a shiny black blackberry. Around the cupcake, there are some loose blackberries and small lavender flowers scattered. In the background, there are more cupcakes and a white bowl filled with blackberries, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

  1. Step 1: To make the blackberry topping, add the blackberries to a food processor and puree until smooth. Strain to remove seeds, yielding just over 1/2 cup of puree.
  2. Step 2: In a medium saucepan, combine the berry puree, 5 tbsp sugar, and cornstarch. Cook over medium-low heat, stirring constantly until thickened and boiling, about 5 minutes.
  3. Step 3: Let boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cooled.
  4. Step 4: Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray lightly with non-stick spray.
  5. Step 5: Mix graham cracker crumbs, 2 tbsp sugar, and melted butter until combined. Divide about 1 1/2 tablespoons of the mixture into each liner and press firmly to form the crust.
  6. Step 6: Bake crusts for 5 minutes, then remove from oven and let cool while preparing the filling.
  7. Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1/2 cup sugar, and flour on low speed until combined. Scrape sides of the bowl.
  8. Step 8: Add sour cream, lavender extract, and 1/2 tsp vanilla extract. Beat on low until smooth.
  9. Step 9: Add eggs one at a time, beating slowly and scraping down the bowl after each addition.
  10. Step 10: If desired, add violet gel icing color and fold gently to combine.
  11. Step 11: Divide the batter evenly among the cupcake liners, filling nearly full.
  12. Step 12: Bake for 18-20 minutes. Then turn off the oven, leave the oven door closed, and let the cheesecakes rest inside for 10 minutes.
  13. Step 13: Crack the oven door open and cool for 15-20 minutes before transferring to the fridge to chill completely.
  14. Step 14: Once chilled and firm, remove cheesecakes from the pan.
  15. Step 15: Spoon the cooled blackberry topping over each cheesecake.
  16. Step 16: To make whipped cream, beat cold heavy cream, powdered sugar, and 1/2 tsp vanilla on high speed until stiff peaks form.
  17. Step 17: Add violet gel icing color if using, and fold gently to color the whipped cream.
  18. Step 18: Pipe whipped cream onto each cheesecake and garnish with a fresh blackberry.

Tips & Variations

  • Use fresh blackberries for a brighter flavor but frozen can work in a pinch—just thaw and drain well.
  • For a subtler lavender note, start with 1 tsp of lavender extract and adjust to taste.
  • Swap graham cracker crumbs with digestive biscuits or vanilla wafer crumbs for a different crust flavor.
  • If violet gel icing color is unavailable, a small amount of natural blueberry juice can slightly tint the cream.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best texture, add the whipped cream topping just before serving. Reheat is not recommended as it will affect the texture of the cheesecake.

How to Serve

The image shows four small cupcakes on a white marbled surface with square pieces of light brown paper under each one. Each cupcake has three visible layers: a crumbly golden brown base, a thick purple middle layer with a smooth texture, and a glossy dark purple topping that looks like jelly or sauce. On top of this dark layer is a swirl of light purple whipped cream, and each cupcake is crowned with a single shiny black blackberry. There are a few loose blackberries scattered around the cupcakes, adding contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare them a day in advance. Keep them refrigerated and add the whipped cream topping right before serving for a fresh look and taste.

What can I substitute for lavender extract?

If you don’t have lavender extract, you can omit it or substitute with a small amount of vanilla extract or lemon zest for a different but complementary flavor.

Print
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Mini Blackberry Lavender Cheesecakes Recipe

★★★★★

4.5 from 54 reviews
  • Author: Elara
  • Total Time: 2 hours 30 minutes
  • Yield: 12–14 mini cheesecakes 1x
Print Recipe

Description

These Mini Blackberry Lavender Cheesecakes offer a delightful blend of creamy, floral, and fruity flavors packed into perfectly portioned treats. The crust combines graham cracker crumbs and butter for a crisp base, topped with a lavender-infused cream cheese filling. The luscious blackberry topping adds a burst of fresh berry goodness, and the light whipped cream with a hint of violet gel icing color crowns these charming desserts. Ideal for special occasions or anytime you want a fancy yet easy-to-make cheesecake.

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
  • 12–14 blackberries for garnish

Instructions

  1. Make the Blackberry Topping: Place the blackberries in a food processor and puree until smooth, yielding slightly more than 1/2 cup of puree.
  2. Cook the Blackberry Mixture: 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: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer to another bowl and refrigerate until completely cooled.
  4. Prepare Oven and Pan: Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray.
  5. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide about 1 1/2 tablespoons of this mixture into each cupcake liner and press firmly into the bottom.
  6. Bake the Crusts: Bake the crusts for 5 minutes. Remove from oven and allow to cool while preparing the filling.
  7. Lower Oven Temperature: Reduce oven temperature to 300°F (148°C) for baking the cheesecakes.
  8. Mix Cream Cheese Base: In a large bowl, beat cream cheese, sugar, and flour on low speed until combined to minimize air incorporation, scraping down the bowl sides.
  9. Add Flavorings: Beat in sour cream, lavender extract, and vanilla extract on low speed until well combined.
  10. Add Eggs: Add eggs one at a time, beating slowly and scraping the bowl after each addition.
  11. Add Color: Add violet gel icing color if using, and gently fold to combine without overmixing.
  12. Fill the Liners: Spoon the cheesecake batter evenly into the prepared cupcake liners, filling most of the way full.
  13. Bake Cheesecakes: Bake for 18-20 minutes, then turn the oven off and keep the door closed for 10 minutes to gently finish baking.
  14. Cool Gradually: Crack the oven door open and allow cheesecakes to cool for 15-20 minutes before transferring to the refrigerator to chill completely until firm.
  15. Remove from Pan: Once chilled and firm, gently remove the cheesecakes from the pan.
  16. Top with Blackberry Filling: Spoon the cooled blackberry topping evenly over each cheesecake.
  17. Make Whipped Cream: In a large mixer bowl, whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  18. Add Color to Cream: Fold in violet gel icing color gently if using.
  19. Decorate Cheesecakes: Pipe the whipped cream onto the tops of each cheesecake and garnish with one fresh blackberry each.

Notes

  • Use room temperature ingredients for a smooth batter and to avoid cracks.
  • Be careful not to overbeat the cream cheese mixture to prevent too much air incorporation.
  • Keep the oven door closed during the resting period to avoid sudden temperature changes that can crack cheesecakes.
  • Gel icing color is optional but adds a pretty violet hue matching the lavender flavor theme.
  • Chill cheesecakes thoroughly before serving for best texture.
  • Substitute lavender extract with vanilla if you prefer a more classic cheesecake flavor.
  • The blackberry topping can be made ahead and stored in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini cheesecakes, blackberry cheesecake, lavender cheesecake, berry desserts, individual cheesecakes, holiday desserts, creamy cheesecake

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