🍇 Mini Blackberry Lavender Cheesecakes – A Bite of Bliss!
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
- Blackberry Topping: Puree blackberries and strain to remove seeds. Cook puree with sugar and cornstarch until thickened. Refrigerate to cool.
- Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into lined cupcake pans and bake at 325°F (162°C) for 5 minutes.
- Cheesecake Filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, lavender extract, and vanilla. Beat in eggs one at a time. Optional: fold in icing color. Pour over crusts and bake at 300°F (148°C) for 18–20 minutes. Cool gradually and refrigerate.
- Assembly: Top cheesecakes with blackberry topping. Pipe whipped cream and garnish with a fresh blackberry.