Description
A delightful treat that combines the tartness of blackberries with the floral notes of lavender in mini cheesecakes.
Ingredients
Scale
- For the Blackberry Topping:
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
- For the Crust:
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
- For the Lavender 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)
- For the 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
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter, then press into cupcake liners and bake.
- Make the cheesecake filling by beating cream cheese, sugar, and flour until smooth, then add sour cream, lavender extract, and vanilla.
- Infuse the lavender by using lavender extract or steeping dried lavender in warm cream.
- Assemble the cheesecakes by dividing the batter among the prepared crusts.
- Bake at 300°F (148°C) for 18-20 minutes, then cool gradually in the oven before refrigerating for at least 2 hours.
Notes
- Use room temperature ingredients for a smooth filling.
- Don’t overmix the eggs to prevent cracks.
- Chill the cheesecakes for at least two hours before serving.
- Garnish with ripe blackberries and edible flowers for a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g