Delicious Mini Blackberry Lavender Cheesecakes (Print Version)
# Ingredients:
→ For the Blackberry Topping
01 -
6 oz (180g) blackberries, pureed and strained
02 -
5 tbsp (65g) sugar
03 -
2 ½ tsp cornstarch
→ For the Crust
04 -
¾ cup (100g) graham cracker crumbs
05 -
2 tbsp (26g) sugar
06 -
3 tbsp (42g) butter, melted
→ For the Lavender Cheesecake Filling
07 -
12 oz (339g) cream cheese, room temperature
08 -
½ cup (104g) sugar
09 -
1 ½ tbsp (12g) flour
10 -
¼ cup (58g) sour cream
11 -
2 tsp lavender extract
12 -
½ tsp vanilla extract
13 -
2 large eggs, room temperature
14 -
Violet gel icing color (optional)
→ For the Whipped Cream Topping
15 -
½ cup (120ml) heavy whipping cream, cold
16 -
4 tbsp (29g) powdered sugar
17 -
½ tsp vanilla extract
18 -
Violet gel icing color (optional)
19 -
12–14 blackberries
# Instructions:
01 -
Add the blackberries 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 the mixture thickens and comes to a boil, about 5 minutes. Allow it to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate to cool completely.
02 -
Preheat the oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray them with non-stick spray.
03 -
Combine the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 ½ tablespoons per cup) and press into the bottoms. Bake the crusts for 5 minutes, then remove from the oven and allow to cool.
04 -
Reduce the oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined. Scrape down the sides of the bowl. Add the sour cream, lavender extract, and vanilla extract. Beat on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Add the gel icing color and gently fold to combine.
05 -
Divide the cheesecake batter between the cups in the pan. Bake for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes. Crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put them in the fridge to finish cooling.
06 -
When the cheesecakes are cool and firm, remove them from the pan. Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.
07 -
Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer. Whip on high speed until stiff peaks form. Add the gel icing color and gently fold to combine.
08 -
Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.