Description
These Mini Blackberry Lavender Cheesecakes are an elegant yet easy dessert featuring a smooth lavender-infused cheesecake filling, a rich blackberry topping, and a buttery graham cracker crust. Perfect for beginners, these mini treats are light, floral, and bursting with fruity flavor.
Ingredients
Scale
Blackberry Topping
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 ½ tsp cornstarch
Crust
- ¾ cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
Lavender Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature
- ½ cup (104g) sugar
- 1 ½ tbsp (12g) flour
- ¼ cup (58g) sour cream
- 2 tsp lavender extract
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- Violet gel icing color (optional)
Whipped Cream Topping
- ½ cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- ½ tsp vanilla extract
- Violet gel icing color (optional)
- 12–14 blackberries for garnish
Instructions
- Prepare the blackberry topping: Puree the blackberries and strain out the seeds to achieve a smooth texture. In a medium saucepan, combine the berry puree, sugar, and cornstarch over medium-low heat, stirring consistently. Once the mixture thickens and reaches a boil, let it simmer for another minute before removing it from the heat. Transfer to a bowl and refrigerate until completely cool.
- Preheat and prepare the crust: Preheat the oven to 325°F (162°C). Line a muffin tin with cupcake liners and lightly spray them with non-stick spray. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture evenly among the cupcake liners and press it down firmly to form the crust. Bake for 5 minutes, then remove from the oven and let cool.
- Make the cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and creamy. Scrape down the sides to ensure even mixing. Add the sour cream, lavender extract, and vanilla extract, mixing just until combined. Beat in the eggs one at a time, mixing gently after each addition to prevent over-aerating the batter. If using, fold in a small amount of violet gel food coloring to achieve a light purple hue.
- Fill and bake the cheesecakes: Evenly divide the cheesecake batter among the prepared crusts, filling each cup nearly to the top. Bake for 18–20 minutes, then turn off the oven and leave the cheesecakes inside with the door closed for an additional 10 minutes. Crack the oven door slightly and let them cool for another 15–20 minutes before transferring them to the fridge. Chill for at least 4 hours or overnight.
- Assemble the cheesecakes: Once fully chilled, spoon the cooled blackberry topping over each cheesecake, spreading it evenly. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. If desired, fold in a bit of violet gel food coloring for a soft lavender hue. Pipe or spoon the whipped cream onto each cheesecake and finish with a fresh blackberry on top.
Notes
- If you prefer a stronger lavender flavor, steep dried culinary lavender in warm milk, strain, and use it in place of lavender extract.
- For a gluten-free version, substitute the graham crackers with gluten-free cookies.
- If the cheesecakes sink slightly after baking, this is normal! The whipped cream and blackberry topping will cover any imperfections.
- Prep Time: 1 hour 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 187
- Sugar: 18.4g
- Sodium: 138.4mg
- Fat: 9.4g
- Saturated Fat: 5.6g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 22.1g
- Fiber: 1.1g
- Protein: 3.7g
- Cholesterol: 50.7mg