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Mini Blackberry Lavender Cheesecakes Recipe

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★★★★★

4.6 from 94 reviews

Delight in these charming Mini Blackberry Lavender Cheesecakes, featuring a smooth cream cheese filling infused with delicate lavender and vanilla, nestled on a buttery graham cracker crust. Topped with luscious homemade blackberry compote and a dollop of violet-tinted whipped cream, these bite-sized treats are perfect for elegant gatherings or a special dessert.

Ingredients

Scale

Blackberry Topping

  • 6 oz (180g) blackberries, pureed and strained
  • 5 tbsp (65g) sugar
  • 2 1/2 tsp cornstarch

Crust

  • 3/4 cup (100g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 3 tbsp (42g) butter, melted

Cheesecake Filling

  • 12 oz (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/2 tbsp (12g) flour
  • 1/4 cup (58g) sour cream
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • Violet gel icing color, optional

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Violet gel icing color, optional
  • 12–14 blackberries for garnish

Instructions

  1. Make the blackberry topping: Add the blackberries to a food processor and puree until smooth, yielding just over 1/2 cup of puree.
  2. Cook the topping: In a medium saucepan, combine the berry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until thickened and it reaches a boil, about 5 minutes.
  3. Cool the topping: Boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cooled.
  4. Prepare oven and cupcake pan: Preheat the oven to 325°F (162°C). Place cupcake liners in the pan and spray with non-stick spray.
  5. Make the crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Divide about 1 1/2 tablespoons into each cupcake liner and press firmly to form the base.
  6. Bake crusts: Bake in the oven for 5 minutes. Remove and let cool while preparing the filling.
  7. Reduce oven temperature: Lower oven heat to 300°F (148°C).
  8. Prepare cheesecake filling base: In a large bowl, beat the cream cheese, sugar, and flour on low speed until combined, scraping the bowl sides to keep the batter smooth and minimize air.
  9. Add sour cream and extracts: Mix in sour cream, lavender extract, and vanilla extract on low speed until fully incorporated.
  10. Add eggs: Add eggs one at a time, beating slowly and scraping the bowl after each to ensure even mixing.
  11. Add coloring: Fold in violet gel icing color gently if using, to achieve a subtle purple hue.
  12. Fill cupcake liners: Divide the cheesecake batter evenly among the liners, filling them mostly full.
  13. Bake cheesecakes: Bake for 18-20 minutes. After baking, turn off oven and leave door closed for 10 minutes to prevent cracking.
  14. Cool cheesecakes: Crack the oven door open; let cheesecakes cool for 15-20 minutes, then refrigerate until firm.
  15. Remove from pan: Once chilled and set, carefully remove cheesecakes from the cupcake pan.
  16. Top with blackberry filling: Spoon the chilled blackberry topping onto each cheesecake.
  17. Make whipped cream: In a large mixer bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  18. Add coloring to whipped cream: Gently fold in violet gel icing color if desired.
  19. Decorate cheesecakes: Pipe the whipped cream on top of each cheesecake and garnish with a fresh blackberry.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter and to prevent lumps.
  • Beating ingredients on low speed reduces air bubbles and prevents cracks on cheesecake surfaces.
  • Keeping the oven door closed after baking helps cheesecakes cool gradually and maintain texture.
  • If violet gel icing color is unavailable, it can be omitted or replaced with a few drops of natural purple food coloring.
  • For best results, chill cheesecakes for at least 4 hours or overnight before serving.

Keywords: mini cheesecakes, blackberry cheesecake, lavender dessert, bite-sized cheesecakes, creamy cheesecake, berry topping, spring dessert

Find it online: https://nayabaker.com/mini-blackberry-lavender-cheesecakes-recipe/