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Mini Blackberry Lavender Cheesecakes are the perfect combination of creamy cheesecake and bright berry flavor, with a hint of floral lavender to make each bite special. This recipe is my go-to for celebrations and always brings surprise and delight to the dessert table. Even the skeptics become instant fans after a single taste.
I first created these for a bridal shower, expecting them to be a quiet hit, but they were the first thing gone and everyone wanted the recipe. They have become my signature dessert ever since.
Ingredients
- Blackberries: Provide a fresh tartness and create a beautiful purple color for the topping. Look for plump berries with deep color for the best flavor
- Granulated sugar: Sweetens the cheesecake and the topping. Choose pure cane sugar for best results
- Cornstarch: Thickens the berry topping so it holds its shape on the cheesecake
- Graham cracker crumbs: Form the classic base. Check for crispy crackers that are not stale for better crust
- Melted butter: Holds the crust together and adds richness. Use real butter for the best flavor
- Cream cheese: Is the star of the filling and should be full fat and at room temperature for smooth blending
- Flour: Gives the filling a tender structure and helps prevent cracking. Spoon and level the flour when measuring
- Sour cream: Balances the sweetness and keeps the cheesecake extra creamy
- Lavender extract: Contributes a unique floral flavor. Use a high-quality pure extract for the right balance
- Vanilla extract: Rounds out all the flavors. Opt for pure vanilla if possible
- Eggs: Are essential for binding the filling. Room temperature eggs blend in more evenly
- Violet gel icing color (optional): For a hint of color. Choose a gel formula as liquid can water down your filling
- Heavy whipping cream: Creates a luscious whipped topping. Use well-chilled cream for the highest peaks
- Powdered sugar: Lightly sweetens the whipped cream without grittiness
- Fresh blackberries for garnish: Add a fresh finish and make the minis extra eye-catching
Step-by-Step Instructions
- Prepare the Blackberry Topping:
- Blend fresh blackberries into a smooth puree using a food processor. Pour into a saucepan with sugar and cornstarch and cook over medium low heat while stirring constantly. Wait until the mixture thickens and begins to bubble about five minutes then let it boil for just under a minute. Pour into a bowl refrigerate and let the topping cool completely
- Make the Crust:
- Mix graham cracker crumbs with sugar and melted butter until evenly coated. Divide among cupcake liners in a cupcake pan pressing the mixture firmly into each cup to create solid bases. Bake briefly at three hundred twenty five degrees Fahrenheit for five minutes and let cool in the pan
- Mix the Lavender Cheesecake Filling:
- Lower oven temperature to three hundred degrees Fahrenheit. In a large bowl blend room temperature cream cheese with sugar and flour until smooth but not fluffy. Scrape down the bowl. Add sour cream lavender extract and vanilla extract and mix on low speed. Add eggs one at a time beating gently after each addition and scraping the bowl as needed. Fold in the violet gel icing color if using
- Fill and Bake the Cheesecakes:
- Spoon the batter into the cooled crusts filling nearly to the top. Bake for eighteen to twenty minutes until the centers are nearly set. Turn the oven off and let the cheesecakes sit inside with the door closed for ten minutes. Crack the oven door and allow them to cool for another fifteen to twenty minutes to minimize cracks. Transfer to the fridge until fully chilled and firm
- Finish and Garnish:
- Once cool gently remove the cheesecakes from the pan. Top each one with a spoonful of the cold blackberry topping. Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. Add violet gel icing color if desired. Pipe swirls onto each cheesecake and top with a fresh blackberry for the final touch
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Storage Tips
Store the finished cheesecakes in an airtight container in the refrigerator for up to four days. If stacking use parchment paper between layers to keep toppings intact. For longer storage you can freeze the unadorned cheesecakes then thaw and add toppings just before serving.
Ingredient Substitutions
If you cannot find lavender extract try infusing the cream cheese with culinary dried lavender buds by letting them sit together overnight then removing the buds before mixing. You can also swap graham crackers for vanilla wafers or use raspberries in place of blackberries for a flavor twist.
Serving Suggestions
Serve on a platter topped with edible flowers or fresh mint leaves for extra color. These minis pair well with hot tea or a glass of sparkling wine. For a special touch drizzle with a bit of berry sauce just before serving.
Cultural and Historical Context
Cheesecake has roots in Ancient Greece but mini cheesecakes gained popularity in the United States for their ease and pretty presentation at parties and bake sales. Lavender brings a European flair to this American favorite and the combination with blackberries celebrates summer flavors.
Frequently Asked Questions
- → What gives these cheesecakes their lavender flavor?
The floral notes come from lavender extract, which infuses the creamy filling with a light, fragrant taste.
- → How is the blackberry topping prepared?
Fresh blackberries are pureed, strained, then cooked with sugar and cornstarch until thickened and glossy.
- → Is special food coloring necessary?
Violet gel icing color is optional; it enhances appearance but doesn't affect the flavor.
- → Can I use a different crust base?
Yes, you can substitute graham crackers with vanilla wafers or digestive biscuits for varied flavor.
- → How should the cheesecakes be stored?
Keep them refrigerated in an airtight container to maintain freshness and texture.