Description
These mini cheesecakes combine tart blackberries, delicate lavender, and rich cream cheese on a buttery graham cracker crust. Topped with a homemade blackberry sauce and whipped cream, they are perfectly portioned, easy to make, and beautifully elegant.
Ingredients
- Crust: Graham cracker crumbs, sugar, melted butter
- Filling: Cream cheese, sugar, flour, sour cream, eggs, lavender extract, vanilla extract, violet gel food coloring (optional)
- Topping: Blackberries, sugar, cornstarch
- Whipped Cream (optional): Heavy whipping cream, powdered sugar, vanilla extract
Instructions
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into lined muffin tins and bake.
- Prepare the filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, lavender extract, vanilla, and eggs, mixing gently.
- Bake: Pour the batter over the crusts and bake at 300°F (148°C) for 18-20 minutes. Let cool gradually, then refrigerate for at least 2 hours.
- Prepare the topping: Cook blackberries, sugar, and cornstarch until thickened. Let cool.
- Assemble: Spoon the topping onto chilled cheesecakes, then garnish with whipped cream and a fresh blackberry.
Notes
- Use culinary lavender or lavender extract for the best flavor.
- Let cheesecakes chill overnight for enhanced flavor.
- Store in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American