Why Make This Recipe
Mini Blackberry Lavender Cheesecakes are a delightful treat that combines the sweet and slightly tart flavor of blackberries with the fragrant notes of lavender. They are perfect for any occasion, whether it’s a family gathering, a picnic, or just a sweet indulgence at home. The individual size makes them easy to serve and enjoy, while the combination of ingredients creates a rich yet refreshing dessert that everyone will love.
How to Make Mini Blackberry Lavender Cheesecakes
Ingredients:
- 2 tsp lavender extract
- 6 oz blackberries, pureed and strained
- 12-14 blackberries (for topping)
- 3/4 cup graham cracker crumbs
- 12 oz cream cheese, room temperature
- 3 tbsp butter, melted
- 1/4 cup sour cream
- 2 large eggs, room temperature
- 1/2 cup heavy whipping cream, cold
- 2 1/2 tsp cornstarch
- 1 1/2 tbsp flour
- 1/2 tsp vanilla extract
- 4 tbsp powdered sugar
- 5 tbsp sugar
- Violet gel icing color (optional)
Directions:
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the crumbs into the bottom of mini cheesecake pans.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add in the lavender extract, sour cream, and vanilla extract. Mix until well combined.
- Incorporate the eggs, one at a time, mixing well after each addition.
- Add the pureed blackberries, cornstarch, and flour. Mix until smooth.
- Finally, fold in the cold heavy whipping cream until just combined.
- Pour the mixture over the crusts in each mini cheesecake pan.
- Bake for about 20-25 minutes or until the edges are set and the center is slightly jiggly.
- Let the cheesecakes cool, then refrigerate for at least 4 hours.
- Once set, top with fresh blackberries and, if desired, a touch of violet gel icing color.
How to Serve Mini Blackberry Lavender Cheesecakes
Serve these mini cheesecakes chilled for a refreshing dessert. You can place them on a serving platter, topped with fresh blackberries for an attractive presentation. They can also be accompanied by a dollop of whipped cream or a drizzle of lavender-infused syrup for added flavor.
How to Store Mini Blackberry Lavender Cheesecakes
To keep your mini cheesecakes fresh, store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Just make sure to wrap them well to prevent freezer burn. When ready to enjoy, simply thaw them in the refrigerator overnight.
Tips to Make Mini Blackberry Lavender Cheesecakes
- Ensure your cream cheese is at room temperature for easy mixing and a smooth texture.
- Strain the blackberry puree to remove seeds for a silky cheesecake filling.
- Be careful not to overmix the filling when adding the heavy cream to keep the texture light.
- If you want to enhance the color, you can add a few drops of violet gel icing color to the cheesecake batter.
Variation
You can experiment with different fruits such as raspberries or strawberries instead of blackberries. You can also adjust the flavor of the cheesecake by using other extracts, like almond or lemon, for a unique twist.
FAQs
1. Can I make these cheesecakes ahead of time?
Yes! These mini cheesecakes can be made a day or two in advance. Just keep them stored in the refrigerator until you’re ready to serve.
2. Is it okay to use frozen blackberries?
Yes, you can use frozen blackberries. Just make sure to thaw and drain them before pureeing.
3. What can I use instead of lavender extract?
If you don’t have lavender extract, feel free to leave it out or substitute it with a different flavor, like vanilla or almond extract, though the flavor will not be the same.