Mini Blackberry Lavender Cheesecakes
Indulge in the exquisite flavors of Mini Blackberry Lavender Cheesecakes, a delightful dessert that beautifully marries the floral notes of lavender with the vibrant sweetness of blackberries. These bite-sized treats are perfect for any occasion, from elegant dinner parties to casual family gatherings. With a rich cream cheese filling nestled atop a buttery graham cracker crust and topped with a luscious blackberry sauce, each mini cheesecake is an experience that will tantalize your taste buds. Easy to prepare and visually stunning, this recipe invites both beginner and experienced bakers to create mouthwatering desserts that impress. Complete with fluffy whipped cream and fresh blackberries, these cheesecakes are sure to be a hit!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
- 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
- 1/2 cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 1/2 tsp vanilla extract
- 12–14 blackberries
Instructions
- Prepare the blackberry topping by pureeing fresh blackberries and cooking them with sugar and cornstarch until thickened. Cool completely.
- Preheat your oven to 325°F (162°C) and line a cupcake pan with liners.
- Make the crust by combining graham cracker crumbs, sugar, and melted butter; press into the bottom of each liner and bake for 5 minutes.
- Lower oven temperature to 300°F (148°C). Beat together cream cheese, sugar, flour, sour cream, lavender extract, vanilla extract, and eggs until smooth; add gel icing color if desired.
- Fill each cupcake liner with cheesecake batter and bake for 18-20 minutes. Let cool gradually in the oven before refrigerating.
- Top cooled cheesecakes with blackberry sauce and whipped cream before serving.
Nutrition
- Serving Size: 1 cheesecake (50g)
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Find it online: https://firstfoodie.com/mini-blackberry-lavender-cheesecakes/