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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

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