Why You’ll Love This Recipe

• Unique Flavor Combination: The floral notes of lavender pair beautifully with the tartness of blackberries.
• Mini Portion Perfection: These individual servings are great for parties or portion control.
• Elegant Presentation: The vibrant blackberry topping and whipped cream garnish make these mini cheesecakes visually stunning.
• Easy to Make: Despite their sophisticated appearance, this recipe is straightforward to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Blackberry Topping:

• 6 oz blackberries, pureed and strained
• 5 tbsp sugar
• 2 1/2 tsp cornstarch

Crust:

• 3/4 cup graham cracker crumbs
• 2 tbsp sugar
• 3 tbsp butter, melted

Lavender Cheesecake Filling:

• 12 oz cream cheese, room temperature
• 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)

Whipped Cream Topping:

• 1/2 cup heavy whipping cream
• 4 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Violet gel icing color (optional)
• 12–14 blackberries for garnish

Directions

1. Make the Blackberry Topping:
   • Puree and strain the blackberries to remove seeds.
   • In a small saucepan, cook the blackberry puree with sugar and cornstarch over medium heat until thickened. Let it cool completely.
2. Prepare the Crust:
   • Combine graham cracker crumbs, sugar, and melted butter.
   • Press the mixture into the bottom of lined cupcake tins.
   • Bake at 325°F (163°C) for 5 minutes and let cool.
3. Prepare the Lavender Cheesecake Filling:
   • Beat cream cheese until smooth. Mix in sugar and flour, followed by sour cream, lavender extract, and vanilla extract.
   • Add eggs one at a time, mixing just until combined.
   • For a pop of color, stir in violet gel icing color.
4. Bake the Cheesecakes:
   • Divide the filling evenly among the crusts.
   • Bake at 300°F (149°C) for 18-20 minutes, or until centers are set.
   • Allow cheesecakes to cool to room temperature, then refrigerate until chilled.
5. Assemble:
   • Spoon the cooled blackberry topping over each cheesecake.
   • Pipe whipped cream on top and garnish with a fresh blackberry.

Servings and Timing

Servings: 12–14 mini cheesecakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours

Variations

• Berry Swap: Substitute raspberries, blueberries, or strawberries for blackberries.
• Herbal Twist: Replace lavender extract with vanilla or almond extract for a different flavor.
• Chocolate Crust: Use chocolate graham crackers or crushed Oreos for a richer base.
• Dye-Free Option: Skip the violet gel icing color for a natural look.

Storage/Reheating

• Refrigerator: Store cheesecakes in an airtight container for up to 4 days.
• Freezer: Freeze individual cheesecakes (without whipped cream) for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: These cheesecakes are best enjoyed cold; no reheating is required.

FAQs

1. Can I make these cheesecakes ahead of time?

Yes, you can prepare them up to two days in advance. Add the whipped cream and garnish just before serving.

2. What if I don’t have lavender extract?

You can use vanilla or almond extract for a delicious alternative.

3. Can I use frozen blackberries?

Absolutely! Just thaw them completely and strain out any excess liquid.

4. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and bake at a lower temperature as specified.

5. Can I make these without a crust?

Yes, simply bake the filling in the liners without the crust for a crustless option.

6. How do I pipe whipped cream neatly?

Use a piping bag fitted with a star tip for clean, decorative swirls.

7. Are these cheesecakes gluten-free?

Not as written, but you can use gluten-free graham crackers for the crust.

8. Can I double the recipe?

Yes, you can double the ingredients to make a larger batch.

9. How do I know when the cheesecakes are done baking?

The centers should be set but still slightly jiggly when you gently shake the pan.

10. Can I use a regular-sized cheesecake pan?

This recipe is designed for minis, but you can adapt it for a standard 9-inch pan. Increase the bake time to 50–60 minutes.

Conclusion

These mini blackberry lavender cheesecakes are a delightful and elegant dessert that’s sure to impress. Whether you’re hosting a special gathering or simply treating yourself, their combination of flavors and stunning presentation make them a standout choice. Try them today and enjoy the perfect bite-sized indulgence!

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