Blackberry Lavender Cheesecakes
Creamy mini cheesecakes infused with lavender essence and topped with a rich blackberry glaze. Perfect for elegant desserts or special occasions.
Ingredients
- Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp melted butter
- Lavender Cheesecake Filling
- 12 oz cream cheese softened
- 1/2 cup sugar
- 1 1/2 tbsp flour
- 1/4 cup sour cream
- 2 tsp lavender extract
- 1/2 tsp vanilla extract
- 2 large eggs
- Violet gel icing color optional
- Blackberry Topping
- 6 oz blackberries pureed
- 5 tbsp sugar
- 2 1/2 tsp cornstarch
- Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 4 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Fresh blackberries for garnish
Instructions
- Preheat Oven: Heat oven to 325°F (162°C) and line a cupcake pan with liners.
- Prepare Crust: Mix graham cracker crumbs, sugar, and butter. Press into cupcake liners and bake for 5 minutes. Cool.
- Make Cheesecake Filling: Beat cream cheese, sugar, and flour. Add sour cream, lavender extract, and vanilla. Beat in eggs one at a time. Add violet gel color if desired.
- Fill & Bake: Spoon the filling into liners. Bake at 300°F (148°C) for 18-20 minutes. Let cool in the oven with the door cracked before refrigerating for 3+ hours.
- Prepare Blackberry Topping: Puree blackberries and cook with sugar and cornstarch until thickened. Cool before spreading on cheesecakes.
- Whip Cream & Decorate: Whip cream, powdered sugar, and vanilla until peaks form. Pipe onto cheesecakes and garnish with fresh blackberries.
Notes
- For a vegan option, use cashew cream cheese and coconut yogurt.
- To make these cheesecakes gluten-free, substitute the crust with gluten-free graham crackers.
- For best results, refrigerate overnight before serving.