Description
Indulgent mini blackberry lavender cheesecakes elevate dessert with elegant French-inspired flavors that dance between creamy richness and delicate floral notes. Silky smooth cheesecake layers paired with lavender-infused berry compote invite pure culinary bliss for anyone craving sophisticated sweet moments.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp dried lavender flowers
- 1/4 tsp salt
Blackberry Topping:
- 1 cup fresh blackberries
- 3 tbsp blackberry jam
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
Instructions
- Preheat the oven to 325°F and line a muffin tin with cupcake liners, ensuring even spacing for uniform mini cheesecakes.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl, stirring until the mixture resembles wet sand with a consistent texture.
- Press the crumb mixture firmly into the bottom of each cupcake liner, creating a compact and even base using the back of a spoon or your fingertips.
- Whip softened cream cheese and sugar in a large bowl until smooth and creamy, using an electric mixer at medium speed.
- Incorporate eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Fold in sour cream, vanilla extract, dried lavender flowers, and salt, gently blending until all ingredients are well integrated.
- Distribute the cheesecake filling evenly among the prepared cupcake liners, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the centers are almost set but still slightly jiggly when gently shaken.
- Remove from the oven and allow cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- For the blackberry topping, combine blackberries, jam, water, lemon juice, and sugar in a small saucepan over medium heat.
- Simmer the mixture for 5-7 minutes, occasionally mashing berries to create a vibrant, slightly chunky compote.
- Cool the topping to room temperature, then carefully spoon over the chilled cheesecakes before serving.
- Garnish with fresh blackberries and a sprinkle of dried lavender for an elegant presentation.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter that blends perfectly without overmixing.
- Crush graham crackers finely for a consistent base that holds together well and provides a delicate crunch beneath the creamy filling.
- Avoid overbaking by checking cheesecakes early; they should have a slight wobble in the center, as they’ll continue setting while cooling.
- Create a gluten-free version by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for a similar texture and taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg