Description
These Luscious Blackberry Lavender Cheesecakes are delightful mini desserts featuring a creamy lavender-infused filling atop a buttery graham cracker crust, topped with a fresh homemade blackberry compote. Perfect for elegant gatherings or a special treat, their subtle floral notes and vibrant berry topping create a harmonious blend of flavors.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon culinary lavender, finely ground
- 1 teaspoon vanilla extract
Blackberry Topping
- 1 cup blackberries
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon lemon zest
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix thoroughly until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased mini cheesecake pan. Place the pan in the refrigerator to chill and set the crust while you prepare the filling.
- Make the cheesecake filling: Using a mixer, beat the softened cream cheese and 1/2 cup granulated sugar until completely smooth and creamy. Add in the sour cream, eggs, finely ground culinary lavender, and vanilla extract, blending well after each addition to create a uniform batter. Pour this mixture evenly over the chilled crust in the pan.
- Bake the cheesecakes: Preheat your oven to 325°F (163°C). Bake the cheesecakes for 20 minutes or until the filling is set but still slightly jiggly in the center. Remove from oven and allow to cool to room temperature, then transfer to the refrigerator to chill thoroughly before topping.
- Prepare the blackberry topping: In a small saucepan, combine the blackberries, 1/4 cup sugar, water, and lemon zest. Cook over medium heat, stirring occasionally, until the berries break down and form a syrupy compote, about 5-7 minutes. Remove from heat and let cool completely.
- Assemble and serve: Once both the cheesecakes and blackberry compote are chilled, spoon the compote evenly over each mini cheesecake. Serve cold and enjoy the luscious flavors and textures.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use culinary lavender specifically meant for cooking to avoid bitterness.
- If you don’t have a mini cheesecake pan, standard muffin tins lined with cupcake liners can be used as an alternative.
- The blackberry topping can be made a day ahead and stored in the refrigerator for enhanced flavor.
- Allow cheesecakes to chill for at least 2 hours, preferably overnight, for the best texture.
