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–+ servings

Mini Blackberry Lavender Cheesecakes

Delicate, floral, and fruit-forward, these bite-sized mini cheesecakes feature a crisp graham cracker base topped with silky lavender-scented filling and glossy blackberry topping.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 minis
Course: Dessert, Party
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Blackberry Topping
  • 6 oz blackberries, pureed and strained Fresh blackberries give the brightest topping; frozen can work if fully thawed.
  • 5 tbsp sugar
  • 2.5 tsp cornstarch
For the Graham Cracker Crust
  • 3/4 cup graham cracker crumbs For a gluten-free option, use gluten-free graham crumbs.
  • 2 tbsp sugar
  • 3 tbsp butter, melted Use full-fat for best texture.
For the Cheesecake Filling
  • 12 oz cream cheese, room temperature Full-fat for best texture.
  • 1/2 cup sugar
  • 1.5 tbsp flour
  • 1/4 cup sour cream
  • 2 tsp lavender extract Can omit for plain berry cheesecake.
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • violet gel icing color optional
For the Whipped Cream
  • 1/2 cup heavy whipping cream, cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • violet gel icing color optional

Method
 

Make the Blackberry Topping
  1. Place the blackberries in a food processor and puree until smooth.
  2. Combine sugar and cornstarch with the puree in a saucepan and cook over medium-low heat, stirring until thick and boiling.
  3. Boil for 45–60 seconds, then remove from heat and cool completely in the refrigerator.
Prepare the Graham Cracker Crust
  1. Preheat the oven to 325°F (162°C). Line a cupcake pan with liners.
  2. Mix graham crumbs, sugar, and melted butter until combined. Press into the bottom of each liner.
  3. Bake for 5 minutes and allow to cool.
Make the Cheesecake Filling
  1. In a bowl, beat cream cheese, sugar, and flour until smooth.
  2. Beat in sour cream, lavender extract, and vanilla until combined.
  3. Add eggs one at a time, mixing gently after each addition.
  4. If using, fold in violet gel icing color.
  5. Divide batter among crusts and bake for 18–20 minutes.
  6. Let cheesecake cool in the oven for 10 minutes with the door closed.
  7. Cool completely in the refrigerator until set.
Top and Serve
  1. Remove cheesecakes from the pan and spoon the blackberry topping over each.
  2. Whip heavy cream with powdered sugar and vanilla until stiff peaks form; pipe onto each cheesecake.
  3. Top with a fresh blackberry and serve chilled.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 15g

Notes

Store covered in the refrigerator for up to 3 days. Keep the whipped cream separate until serving for maximum freshness.

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