Mini Blackberry Lavender Cheesecakes (Print Version)
# Ingredients:
→ Blackberry Topping
01 -
6 oz (180g) blackberries, pureed and strained
02 -
5 tbsp (65g) sugar
03 -
2 1/2 tsp cornstarch
→ Crust
04 -
3/4 cup (100g) graham cracker crumbs
05 -
2 tbsp (26g) sugar
06 -
3 tbsp (42g) butter, melted
→ Lavender Cheesecake Filling
07 -
12 oz (339g) cream cheese, room temperature
08 -
1/2 cup (104g) sugar
09 -
1 1/2 tbsp (12g) flour
10 -
1/4 cup (58g) sour cream
11 -
2 tsp lavender extract
12 -
1/2 tsp vanilla extract
13 -
2 large eggs, room temperature
14 -
Violet gel icing color, optional
→ Whipped Cream Topping
15 -
1/2 cup (120ml) heavy whipping cream, cold
16 -
4 tbsp (29g) powdered sugar
17 -
1/2 tsp vanilla extract
18 -
Violet gel icing color, optional
19 -
12–14 blackberries
# Instructions:
01 -
Add blackberries to a food processor and puree until smooth. Combine the puree, sugar, and cornstarch in a saucepan. Cook over medium-low heat, stirring until thickened and boiling. Let boil for 45 seconds to 1 minute, then transfer to a bowl and refrigerate until completely cool.
02 -
Preheat oven to 325°F (162°C). Add cupcake liners to a pan and spray with non-stick spray. Combine graham cracker crumbs, sugar, and melted butter. Divide mixture evenly (about 1 1/2 tablespoons per liner) and press into bottoms. Bake crusts for 5 minutes, then cool.
03 -
Reduce oven to 300°F (148°C). Mix cream cheese, sugar, and flour in a bowl on low speed until smooth. Scrape down the sides. Add sour cream, lavender extract, and vanilla extract, beating until combined. Add eggs one at a time, mixing slowly and scraping between additions. Fold in gel icing color, if using.
04 -
Divide cheesecake batter evenly among liners in the pan, filling each mostly full. Bake for 18-20 minutes, then turn off the oven and leave the door closed for 10 minutes. Crack the oven door and let cool for 15-20 minutes, then refrigerate until firm.
05 -
Once cooled and firm, remove cheesecakes from pan. Spoon reserved blackberry topping onto each cheesecake.
06 -
Whip heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Fold in gel icing color, if using. Pipe whipped cream onto cheesecakes and top each with a fresh blackberry.