Description
Delicate mini blackberry lavender cheesecakes bring French countryside elegance to dessert tables with sophisticated lavender-infused cream cheese and fresh blackberry swirls. Sweet, creamy bites offer garden-fresh flavor combinations that transport palates to provence’s delightful culinary landscapes.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 1/4 cup 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
- 2 tsp dried lavender
- 1 tsp vanilla extract
Blackberry Topping:
- 1 cup fresh blackberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of each cupcake liner, creating a compact base.
- In a large mixing bowl, whip cream cheese and sugar until smooth and creamy, ensuring no lumps remain.
- Incorporate eggs one at a time, mixing thoroughly after each addition.
- Fold in sour cream, dried lavender, and vanilla extract, stirring until the mixture is fully 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 slightly jiggly but set around the edges.
- Remove from the oven and allow to cool completely at room temperature.
- For the blackberry topping, combine blackberries, sugar, lemon juice, cornstarch, and water in a small saucepan.
- Simmer the mixture over medium heat for 5-7 minutes, gently mashing the berries to create a thick compote.
- Strain the sauce to remove seeds, then let it cool to room temperature.
- Once cheesecakes are completely cooled, spoon the blackberry lavender topping over each mini cheesecake.
- Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set.
Notes
- Customize graham cracker base by swapping traditional crackers with gluten-free alternatives like almond or coconut flour cookies for dietary restrictions.
- Adjust lavender quantity carefully to prevent overwhelming floral notes; start with 1/2 teaspoon and taste before adding more to maintain delicate flavor balance.
- Use room temperature ingredients, especially cream cheese and eggs, to ensure smooth, lump-free cheesecake batter and consistent texture throughout mini desserts.
- Create a water bath by placing the muffin tin inside a larger pan filled with hot water during baking to prevent cracking and promote even, gentle cooking of cheesecake centers.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 275
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg