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–+ servings

Mini Blackberry Lavender Cheesecakes

These mini cheesecakes combine the tartness of fresh blackberries with fragrant lavender for a delightful treat, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Blackberry Topping
  • 6 oz blackberries, pureed and strained Use fresh for best results
  • 5 tbsp sugar
  • 2 1/2 tsp cornstarch
For the Crust
  • 3/4 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp butter, melted
For the Cheesecake Filling
  • 12 oz cream cheese, room temperature Ensure it's at room temperature for smooth mixing
  • 1/2 cup sugar
  • 1 1/2 tbsp flour
  • 1/4 cup sour cream
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
For the Whipped Cream
  • 1/2 cup heavy whipping cream, cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract
Garnish
  • 12-14 blackberries For topping decorations
  • Violet gel icing color, optional For a colorful topping

Method
 

Prepare the Topping
  1. Puree the blackberries in a food processor until smooth, yielding just over 1/2 cup.
  2. In a medium saucepan, mix blackberry puree with sugar and cornstarch.
  3. Cook over medium-low heat, stirring consistently until thickened and it reaches a boil, about 5 minutes.
  4. Once boiling, let it cook for an additional 45 seconds to 1 minute before transferring to a bowl to cool in the refrigerator.
Prepare the Crust
  1. Preheat your oven to 325°F (162°C) and prepare a cupcake pan with liners, spraying lightly with non-stick spray.
  2. Mix graham cracker crumbs with sugar and melted butter until combined.
  3. Divide the mixture into cupcake liners and press down firmly to form the crust.
  4. Bake the crusts for 5 minutes and let cool.
Make the Cheesecake Filling
  1. Lower the oven temperature to 300°F (148°C).
  2. In a bowl, blend cream cheese, sugar, and flour on low speed, scraping down the sides as needed.
  3. Mix in sour cream, lavender extract, and vanilla extract thoroughly.
  4. Add the eggs one at a time, mixing slowly and scraping down after each addition. Gently fold in the gel icing color if using.
Bake the Cheesecakes
  1. Pour the cheesecake batter into the crusts, filling nearly to the top.
  2. Bake for 18-20 minutes. Turn off the oven, keeping the door closed for another 10 minutes.
  3. After this cooling period, slightly crack the oven door and let cool for an additional 15-20 minutes, then refrigerate until firm.
Assemble and Serve
  1. Once cool, remove cheesecakes from the pan and spoon cooled blackberry topping on each.
  2. For the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  3. If using, gently mix in the gel icing color and pipe the whipped cream onto the cheesecakes, finishing with a fresh blackberry on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 10g

Notes

Store in the refrigerator in an airtight container for up to 5 days. Avoid freezing to maintain texture, and re-chill before serving for the best flavor.

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