Mini Blackberry Lavender Cheesecakes are an enchanting dessert with layers of fragrant lavender cheesecake, luscious blackberry topping, fluffy whipped cream, and a fresh blackberry garnish. These delightful treats not only look stunning but also offer a sophisticated blend of floral and fruity flavors that will captivate any dessert lover.
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Mini Blackberry Lavender Cheesecakes
🫐🌟 A little cheesecake with a lot of charm! These Mini Blackberry Lavender Cheesecakes are a delightful twist on the classic dessert. 💜 Silky smooth cheesecake infused with floral lavender, topped with fresh blackberries—each bite is pure bliss! 🌸 Perfect for tea parties, celebrations, or a quiet moment of indulgence. 🍴✨
#BlackberryCheesecake #LavenderLove #MiniDesserts #CheesecakeMagic #FloralFlavors #ElegantEats #BiteSizedPerfection #DessertDelights #FoodieHeaven #SweetAndSophisticated 🫐🌸🍴
- Total Time: 45 minutes
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
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)
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
Instructions
- Prepare the Blackberry Topping
- Puree blackberries in a food processor until smooth. Strain to remove seeds.
- Combine the puree, sugar, and cornstarch in a saucepan. Cook over medium-low heat, stirring constantly until thickened and boiling (about 5 minutes).
- Allow it to boil for 45 seconds to 1 minute, then transfer to a bowl to cool completely in the refrigerator.
- Preheat the Oven and Prepare the Crust
- Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray.
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Divide the crust mixture evenly among the cupcake liners (about 1 1/2 tablespoons each) and press it firmly into the bottoms.
- Bake for 5 minutes, then remove from the oven and let cool.
- Make the Lavender Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl as needed.
- Mix in sour cream, lavender extract, and vanilla extract. Beat on low speed until combined.
- Add eggs one at a time, mixing on low speed after each addition. Scrape the bowl to ensure the batter is smooth.
- If desired, add violet gel icing color and fold gently.
- Bake the Cheesecakes
- Divide the cheesecake batter evenly among the cupcake liners, filling them almost to the top.
- Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes.
- Crack the oven door slightly and allow cheesecakes to cool for 15-20 minutes before transferring them to the refrigerator to cool completely.
- Assemble the Cheesecakes
- Once cooled and firm, remove cheesecakes from the pan.
- Spoon the prepared blackberry topping onto each cheesecake, spreading it evenly.
- Prepare the Whipped Cream Topping
- In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Add violet gel icing color if desired and gently fold to mix.
- Pipe whipped cream onto each cheesecake and garnish with a fresh blackberry.
Notes
- Using Fresh or Frozen Blackberries:
- Fresh blackberries work best for making the topping, but if they’re out of season, frozen blackberries can be used as well. Just be sure to thaw them before pureeing.
- Avoid Overmixing the Cheesecake Batter:
- When preparing the cheesecake filling, mix the ingredients on low speed to prevent incorporating too much air. Overmixing can cause the cheesecakes to crack during baking.
- Room Temperature Ingredients:
- Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth, lump-free batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients
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
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)
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
Instructions
- Prepare the Blackberry Topping
- Puree blackberries in a food processor until smooth. Strain to remove seeds.
- Combine the puree, sugar, and cornstarch in a saucepan. Cook over medium-low heat, stirring constantly until thickened and boiling (about 5 minutes).
- Allow it to boil for 45 seconds to 1 minute, then transfer to a bowl to cool completely in the refrigerator.
- Preheat the Oven and Prepare the Crust
- Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray.
- Mix graham cracker crumbs, sugar, and melted butter until well combined.
- Divide the crust mixture evenly among the cupcake liners (about 1 1/2 tablespoons each) and press it firmly into the bottoms.
- Bake for 5 minutes, then remove from the oven and let cool.
- Make the Lavender Cheesecake Filling
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Scrape down the sides of the bowl as needed.
- Mix in sour cream, lavender extract, and vanilla extract. Beat on low speed until combined.
- Add eggs one at a time, mixing on low speed after each addition. Scrape the bowl to ensure the batter is smooth.
- If desired, add violet gel icing color and fold gently.
- Bake the Cheesecakes
- Divide the cheesecake batter evenly among the cupcake liners, filling them almost to the top.
- Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes.
- Crack the oven door slightly and allow cheesecakes to cool for 15-20 minutes before transferring them to the refrigerator to cool completely.
- Assemble the Cheesecakes
- Once cooled and firm, remove cheesecakes from the pan.
- Spoon the prepared blackberry topping onto each cheesecake, spreading it evenly.
- Prepare the Whipped Cream Topping
- In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Add violet gel icing color if desired and gently fold to mix.
- Pipe whipped cream onto each cheesecake and garnish with a fresh blackberry.
These Mini Blackberry Lavender Cheesecakes are the perfect dessert for parties, showers, or any special occasion. Their elegant presentation and unique flavor profile are sure to leave everyone impressed! Enjoy each bite of creamy lavender goodness paired with tangy blackberry and light, fluffy whipped cream.