Description
Delightful mini cheesecakes featuring a creamy filling topped with a refreshing blackberry sauce and a hint of lavender, perfect for any gathering.
Ingredients
Scale
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
- 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
- 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
- To make the blackberry topping, add the berries to a food processor and puree until smooth.
- Combine the berry puree, sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until thickened.
- Allow to boil for 45 seconds, then remove from heat and refrigerate until cool.
- Preheat the oven to 325°F (162°C) and prepare a cupcake pan with liners and non-stick spray.
- Combine the graham cracker crumbs, sugar, and melted butter until well combined. Divide between cupcake liners and press into bottoms.
- Bake the crusts for 5 minutes, then allow to cool.
- To make the filling, reduce oven to 300°F (148°C). Mix cream cheese, sugar, and flour until combined.
- Add the sour cream, lavender extract, and vanilla extract and beat on low until well combined.
- Add the eggs one at a time, beating slowly.
- Add gel icing color gently to combine.
- Divide the cheesecake batter between the cups and bake for 18-20 minutes.
- Turn off the oven, leave the door closed for 10 minutes, then cool the cheesecakes in the fridge.
- Once cool, divide the blackberry topping over each cheesecake.
- To make the whipped cream, whip together heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe whipped cream on top of cheesecakes and garnish with a blackberry.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Use Greek yogurt for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg