Mini Blackberry Lavender Cheesecakes
These Mini Blackberry Lavender Cheesecakes are blissfully creamy and aromatic, featuring sweet blackberries and delicate lavender - perfect for any occasion.
Ingredients
For the Blackberry Topping
- 6 oz blackberries, pureed and strained Fresh blackberries provide the best flavor, can substitute with frozen.
- 5 tbsp sugar
- 2 1/2 tsp cornstarch
For the Crust
- 3/4 cup graham cracker crumbs Can substitute with digestive biscuits or gluten-free cookies.
- 2 tbsp sugar
- 3 tbsp butter, melted
For the Cheesecake Filling
- 12 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 1/2 tbsp flour
- 1/4 cup sour cream
- 2 tsp lavender extract Can substitute with vanilla extract.
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- 1/2 cup heavy whipping cream, cold
- 4 tbsp powdered sugar
- 12-14 pieces blackberries For topping.
Instructions
Prepare the Blackberry Topping
- Add the blackberries to a food processor and puree until smooth.
- Combine purple puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat until thickened, about 5 minutes.
- Allow to boil for 45 seconds to 1 minute, then remove from heat and refrigerate to cool completely.
Prepare the Crust
- Preheat the oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray with non-stick spray.
- Combine graham cracker crumbs, sugar, and melted butter. Divide between the cupcake liners and press into the bottoms.
- Bake the crusts for 5 minutes, then remove from the oven and allow to cool.
Make the Cheesecake Filling
- Reduce oven to 300°F (148°C). Mix the cream cheese, sugar, and flour until combined, scraping down the sides.
- Add the sour cream, lavender extract, and vanilla extract. Beat on low until well combined.
- Add the eggs one at a time, beating slowly.
- Divide the cheesecake batter between the cups in the pan and bake for 18-20 minutes.
- Turn off the oven and leave doors closed for another 10 minutes, then cool.
- Refrigerate cheesecakes to cool fully.
Assemble the Cheesecakes
- Once cooled, divide blackberry topping between cheesecakes.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe whipped cream on top and garnish with a blackberry.
Notes
Store in an airtight container in the fridge for up to five days. For longer storage, freeze before adding toppings.