introduction

This recipe makes small, sweet cheesecakes with blackberries and a mild hint of lavender. You can make them for a small dinner or a snack. Try a small twist from an apple crisp mini cheesecakes idea to plan a small dessert party.

why make this recipe

You can make these cakes fast. They taste fresh and pretty. The lavender adds a soft, new taste. If you like light fruit cakes, you will like this one. For a floral cake idea, see a simple lemon lavender cake.

how to make Mini Blackberry Lavender Cheesecakes

You make the fruit topping first, then the cream cheese filling. Use a prebaked crust to save time. Mix and bake, then cool and chill. Use small pans or one small crust for a neat look. You can read a quick note on small cheesecakes at apple crisp mini cheesecakes.

Ingredients :

6 oz blackberries, pureed and strained
5 tbsp sugar (for topping)
2 1/2 tsp cornstarch
8 oz cream cheese, softened
1/2 cup sugar (for filling)
1 tsp vanilla extract
1 tbsp lavender flowers, dried
1/2 cup sour cream
1/2 tsp lemon juice
1 prebaked cheesecake crust

Directions :

Preheat your oven to 325°F (163°C).
For the blackberry topping, combine the blackberry puree, 5 tbsp sugar, and cornstarch in a saucepan over medium heat. Stir continuously until thickened. Set aside to cool.
In a mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar, vanilla extract, dried lavender, sour cream, and lemon juice. Mix until well combined.
Pour the cheesecake mixture into the prebaked cheesecake crust.
Bake in the preheated oven for about 25-30 minutes or until the center is set.
Allow to cool to room temperature, then chill in the fridge for at least 2 hours.
Once chilled, top with the cooled blackberry topping before serving.

how to serve Mini Blackberry Lavender Cheesecakes

Cut the cake into small slices or serve whole if you used small pans. Add a few fresh blackberries on top for a fresh look. You can serve with a small cookie or a hot cup of tea. Try a soft lemon note from lemon lavender cake for a matching plate.

how to store Mini Blackberry Lavender Cheesecakes

Cover the cake with wrap or put it in a closed container. Keep it in the fridge for up to 4 days. Do not leave it out at room heat for more than two hours. You can freeze slices for up to one month; thaw in the fridge.

tips to make Mini Blackberry Lavender Cheesecakes

Use room temperature cream cheese for a smooth mix.
Do not over mix the batter; stop when it looks smooth.
Let the topping cool fully before you add it to the cake.
Use the right amount of lavender. A little goes far. See a small cake idea like apple crisp mini cheesecakes for more mini dessert tips.

variation (if any)

Swap blackberries for raspberries or blueberries.
Omit lavender for a plain berry cheesecake.
Add a thin lemon glaze for a bright sweet note.
Make mini cups instead of a single crust for party bites.

FAQs

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them, then blend and strain.

Q: How do I know the cake is done?
A: The cake is done when the center moves very little. It will set as it cools.

Q: Can I skip the lavender?
A: Yes. The cake will still taste great with just berries.

Q: Can I use a different crust?
A: Yes. Use a graham or cookie crust you like.

Conclusion

For a full photo guide and another view of this recipe, see Mini Blackberry Lavender Cheesecakes | Best Mini Cheesecakes ….

Mini Blackberry Lavender Cheesecakes