Description
These Mini Blackberry Lavender Cheesecakes are smooth, creamy, and delicately floral with a vibrant blackberry topping—perfectly portioned and ideal for any occasion.
Ingredients
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Blackberry Topping:
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1 1/2 cups fresh blackberries
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2 tbsp sugar
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1 tbsp cornstarch
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1 tbsp water
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Crust:
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1 cup graham cracker crumbs
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2 tbsp sugar
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3 tbsp unsalted butter, melted
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Cheesecake Filling:
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16 oz cream cheese (room temp)
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1/2 cup sugar
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2 tbsp all-purpose flour
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1/4 cup sour cream
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1 tsp vanilla extract
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1/2 tsp lavender extract
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2 large eggs
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(Optional) violet gel coloring
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Whipped Topping:
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1/2 cup heavy whipping cream
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2 tbsp powdered sugar
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1/4 tsp vanilla extract
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Fresh blackberries for garnish
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Instructions
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Make blackberry topping: Puree blackberries, strain, and cook with sugar, cornstarch, and water until thickened. Chill.
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Bake crust: Mix graham crumbs, sugar, and butter. Press into liners. Bake at 325°F for 5 mins.
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Make filling: Beat cream cheese, sugar, and flour. Add sour cream, vanilla, lavender, eggs, and food coloring.
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Bake cheesecakes: Fill liners, bake at 300°F for 18–20 mins. Cool slowly in oven, then refrigerate.
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Decorate: Add blackberry topping, pipe whipped cream, garnish with fresh berries.
Notes
- Don’t overmix the batter.
- Use fresh lavender extract, not oil.
- Blackberry topping can be made 2 days ahead.
- Optional: Add food coloring for a violet hue.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Spring-Inspired