Mini Blackberry Lavender Cheesecakes
Delightful mini cheesecakes infused with blackberry and lavender flavors, perfect for any occasion.
Ingredients
For the blackberry topping
- 6 oz blackberries Juicy and tart, infusing cheesecakes with aromatic essence.
- 5 tbsp sugar Enhances sweetness.
- 2.5 tsp cornstarch Helps thicken the topping.
For the crust
- 3/4 cup graham cracker crumbs Serves as the base.
- 2 tbsp sugar Additional sweetness for the crust.
- 3 tbsp butter, melted Binds the crust.
For the filling
- 12 oz cream cheese Base of the cheesecake.
- 1/2 cup sugar Sweetens the filling.
- 1.5 tbsp flour Ensures stability.
- 1/4 cup sour cream Adds tanginess.
- 2 tsp lavender extract Lends a floral touch.
- 1/2 tsp vanilla extract Provides a warm background note.
- 2 large eggs, room temperature Helps create a smooth filling.
For the whipped cream topping
- 1/2 cup heavy whipping cream, cold Essential for topping.
- 4 tbsp powdered sugar Sweetens the whipped cream.
- 1/2 tsp vanilla extract Enhances flavor.
For garnish
- 12-14 pieces blackberries For garnishing.
- violet gel icing color (optional) For decorative touch.
Instructions
Preparation of the topping
- Puree the blackberries in a blender and strain to remove seeds.
- Combine the puree with sugar and cornstarch in a saucepan; cook over medium heat until thickened. Allow to cool.
Making the crust
- Mix the graham cracker crumbs with sugar and melted butter until combined.
- Press the mixture firmly into cupcake liners, then bake at 325°F for 5 minutes. Remove from oven and set aside.
Preparing the filling
- Beat the cream cheese with sugar and flour until smooth.
- Incorporate sour cream, lavender extract, vanilla extract, and eggs gradually, mixing until well-combined.
- Fill prepared crusts approximately 3/4 full with the cream cheese mixture.
- Bake at 300°F for 18-20 minutes or until centers are just set.
Cooling and assembly
- Cool cheesecakes in the oven for about 10 minutes, then gradually open the oven door to cool for an additional 15-20 minutes.
- Transfer to the fridge to chill completely.
- Top each cheesecake with the cooled blackberry mixture.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Add a dollop of whipped cream on top of each cheesecake and garnish with fresh blackberries.
Notes
Ensure cream cheese is at room temperature for easier mixing. Don’t skip the chilling step for better flavor integration. Experiment with lavender extract to suit your taste.