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Mini Blackberry Lavender Cheesecakes Recipe

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★★★★★

4.6 from 61 reviews

These Mini Blackberry Lavender Cheesecakes are a delightful combination of creamy, floral-infused cheesecake topped with a luscious homemade blackberry compote and a swirl of violet-hued whipped cream. Perfectly portioned as individual servings, they feature a crunchy graham cracker crust and subtle notes of lavender extract that elevate the classic cheesecake flavor. Ideal for elegant gatherings or a fancy dessert treat, these cheesecakes offer a beautiful balance of tart berries and smooth sweetness.

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. Prepare Blackberry Topping: Add blackberries to a food processor and puree until smooth, yielding just over 1/2 cup of puree.
  2. Cook Blackberry Mixture: In a medium saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the mixture thickens and comes to a boil, about 5 minutes.
  3. Cool Topping: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer it to another bowl and refrigerate until completely cooled.
  4. Preheat Oven and Prepare Pan: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
  5. Make Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Divide about 1 1/2 tablespoons of crust mixture into each cupcake liner and press firmly to form the crust base.
  6. Bake Crusts: Bake crusts for 5 minutes, then remove from oven and let cool while preparing the filling.
  7. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) to prepare for cheesecake baking.
  8. Mix Cheesecake Filling: In a large bowl, blend cream cheese, sugar, and flour on low speed until smooth, scraping down bowl sides to avoid overmixing.
  9. Add Additional Filling Ingredients: Beat in sour cream, lavender extract, and vanilla extract on low speed until well combined.
  10. Incorporate Eggs: Add eggs one at a time, beating slowly and scraping sides after each addition for uniform consistency.
  11. Add Coloring (Optional): Gently fold in violet gel icing color if using, to achieve desired hue.
  12. Fill Cupcake Liners: Divide cheesecake batter evenly into the cupcake liners, filling them mostly full.
  13. Bake Cheesecakes: Bake for 18-20 minutes, then turn off the oven and leave the door closed to let cheesecakes rest inside for 10 minutes.
  14. Cool Cheesecakes: Crack the oven door open and allow cheesecakes to cool for 15-20 minutes at room temperature before refrigerating to chill completely and firm up.
  15. Remove from Pan: Once cooled and set, carefully remove cheesecakes from the pan.
  16. Top with Blackberry Filling: Spoon the chilled blackberry topping over each cheesecake portion.
  17. Prepare Whipped Cream: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  18. Add Coloring to Whipped Cream (Optional): Gently fold in violet gel icing color to the whipped cream if desired.
  19. Decorate Cheesecakes: Pipe the colored whipped cream onto each cheesecake and garnish with whole blackberries on top.

Notes

  • Using room temperature cream cheese and eggs helps achieve a smooth cheesecake batter without lumps.
  • Press the crust firmly in the cupcake liners to prevent it from crumbling after baking.
  • Be careful not to overmix the batter to avoid cracks in the finished cheesecakes.
  • Cool cheesecakes gradually by leaving them in the oven with the door slightly ajar before refrigerating to reduce cracking and sinking.
  • The violet gel icing color is optional but adds a beautiful visual appeal and is safe to omit if preferred.
  • Ensure the blackberry puree is strained well to remove seeds for a smooth topping texture.
  • Store finished mini cheesecakes in the refrigerator and consume within 3-4 days for best taste and freshness.

Keywords: mini cheesecakes, blackberry cheesecake, lavender cheesecake, individual desserts, graham cracker crust

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