Description
These Mini Blackberry Cheesecakes with Lavender and Berry Glaze are a delightful, elegant dessert featuring a creamy cheesecake base on a graham cracker crust, topped with a smooth blackberry glaze and optional lavender-themed decorations. Perfectly portioned into 12 mini servings, they combine the richness of cream cheese with the tartness of fresh blackberries and a hint of floral lavender, ideal for special occasions or everyday indulgence.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Blackberry Glaze
- 1 cup fresh blackberries
- 2 tbsp sugar
- 2 tbsp water
- 1 tsp lemon juice
Decoration (Optional)
- Fresh blackberries
- Edible lavender sprigs
- Purple or lavender-colored frosting
Instructions
- Make the Crust: Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners to prepare for the mini cheesecakes.
- Combine Crust Ingredients: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand, ensuring the crust will hold together when baked.
- Form Crusts: Press about 1-2 tablespoons of the crumb mixture firmly into the bottom of each muffin cup, creating an even crust layer for each mini cheesecake.
- Bake Crust: Bake the crusts for 5-7 minutes in the preheated oven until slightly golden, then set them aside to cool before adding the filling.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, removing any lumps for texture.
- Add Flavor: Mix in the vanilla extract to infuse the filling with subtle sweetness and aroma.
- Incorporate Eggs: Add the eggs one at a time, beating after each addition to create a smooth, well-emulsified batter.
- Mix in Creams: Blend in the sour cream and heavy cream until the mixture is fully combined and silky smooth.
- Fill Muffin Cups: Pour the cheesecake filling over the cooled crusts, filling each muffin cup about three-quarters full to allow room for the filling to set without overflowing.
- Bake the Cheesecakes: Bake for 18-20 minutes or until the centers are just set but still slightly jiggly to ensure a creamy texture. Remove from oven and allow to cool in the pan for 10 minutes.
- Chill: Transfer cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours to set fully before glazing.
- Prepare Blackberry Glaze: In a small saucepan, combine fresh blackberries, sugar, water, and lemon juice. Simmer over medium heat for 5-7 minutes until the blackberries break down and the sauce thickens.
- Strain Glaze: Pour the cooked berry mixture through a fine mesh sieve to remove seeds, resulting in a smooth, glossy glaze. Allow the glaze to cool to room temperature.
- Assemble and Decorate: Carefully remove the set cheesecakes from the muffin tin. Drizzle each with the cooled blackberry glaze for a shiny topping.
- Optional Decoration: Pipe purple or lavender-colored frosting around the edges for a decorative finish, adding an elegant touch.
- Add Fresh Garnishes: Top each mini cheesecake with fresh blackberries and a sprig of edible lavender if desired, enhancing both flavor and presentation.
- Serve: Present these mini cheesecakes as a beautiful and creamy dessert perfect for parties, gatherings, or a sophisticated treat. Enjoy!
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecakes; centers should be slightly jiggly to maintain creaminess after cooling.
- The blackberry glaze can be prepared a day ahead and refrigerated; bring to room temperature before using.
- Use fresh blackberries for the best flavor and texture in both the filling and glaze.
- Edible lavender sprigs add a subtle floral aroma but can be omitted if unavailable.
- Make sure to press the crust firmly to prevent it from crumbling when served.
