Description
Mini Blackberry Lavender Cheesecakes are an elegant dessert featuring a creamy lavender-infused filling, a buttery graham cracker crust, and a luscious blackberry sauce topping. Perfect for spring and summer gatherings, these mini cheesecakes balance floral, fruity, and rich flavors in each delightful bite.
Ingredients
- Mini Blackberry Lavender Cheesecakes are an elegant dessert featuring a creamy lavender-infused filling, a buttery graham cracker crust, and a luscious blackberry sauce topping. Perfect for spring and summer gatherings, these mini cheesecakes balance floral, fruity, and rich flavors in each delightful bite.
- Ingredients:
- For the Crust:
- Graham cracker crumbs
- Sugar
- Salt
- Unsalted butter, melted
- For the Filling:
- Cream cheese, room temperature
- Sugar
- Sour cream
- All-purpose flour
- Vanilla extract
- Dried culinary lavender
- Heavy whipping cream
- Eggs
- For the Blackberry Sauce:
- Blackberries
- Sugar
- Cornstarch
- Water
Instructions
- Preheat oven to 325°F (163°C) and line a cupcake pan with cupcake liners.
- Combine graham cracker crumbs, sugar, salt, and melted butter. Press into liners. Bake for 5 minutes; set aside.
- Beat cream cheese until smooth. Add sugar, then sour cream, flour, and vanilla extract; mix well.
- In a small bowl, steep dried lavender in hot heavy cream. Strain and add the infused cream to the cheesecake mixture.
- Add eggs one at a time, mixing gently after each.
- Fill cupcake liners almost to the top with the filling. Bake for 15–18 minutes. Leave cheesecakes in the turned-off oven for 10 minutes.
- Cool completely, then refrigerate for at least 3–4 hours.
- For the sauce: In a saucepan, cook blackberries, sugar, and a cornstarch-water mixture until thickened. Let cool.
- Top chilled mini cheesecakes with blackberry sauce before serving.
Notes
- You can swap blackberries for raspberries or blueberries for a flavor twist.
- Adjust the lavender amount for a stronger floral note if desired.
- White chocolate drizzle can be added for extra richness.
- Store in an airtight container in the fridge for 4–5 days or freeze (without topping) for up to 2 months.
