Description
Delightful mini cheesecakes topped with blackberry lavender sauce for a charming dessert experience.
Ingredients
Scale
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar (for the berry topping)
- 2 1/2 tsp cornstarch
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar (for the crust)
- 3 tbsp (42g) butter, melted
- 12 oz (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar (for filling)
- 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 (for whipped cream)
- 12–14 blackberries (for topping)
Instructions
- Make the Blackberry Topping: Puree the blackberries in a food processor, strain, and refrigerate until cool.
- Cook the Berry Mixture: Combine berry puree, sugar, and cornstarch in a saucepan, simmer until thickened.
- Preheat the Oven: Set to 325°F (162°C) and prepare a cupcake pan with liners.
- Prepare the Crust: Mix graham cracker crumbs, sugar, and butter, then press into cupcake liners. Bake for 5 minutes.
- Make the Filling: Mix cream cheese, sugar, and flour. Add sour cream, lavender, and vanilla, then mix in the eggs individually.
- Fill the Cups: Distribute filling into crusts and bake at 300°F (148°C) for 18-20 minutes. Cool in oven for 10 minutes.
- Cool Down: Refrigerate cheesecakes until firm.
- Top with Berry Goodness: Spoon the blackberry mixture over each cheesecake.
- Whip Up Some Cream: Whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe onto cheesecakes.
Notes
Maintain room temperature ingredients for a smoother filling. Customize toppings as desired.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg