Why Make This Recipe
Mini Blackberry Lavender Cheesecakes are a delightful treat that combines rich cream cheese with the subtle floral notes of lavender and the tartness of fresh blackberries. These mini desserts are not only beautiful to look at but also simple to make, making them perfect for gatherings, celebrations, or just a sweet indulgence at home. Their small size allows for easy serving and a perfect portion for everyone.
How to Make Mini Blackberry Lavender Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup lavender syrup
- 3 large eggs
- 1 cup fresh blackberries
Directions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of a cupcake tin lined with paper liners.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and continue to mix.
- Add vanilla extract and lavender syrup, mixing until well combined.
- Add eggs one at a time, mixing after each addition until just incorporated.
- Pour the cheesecake filling over the crust in each cupcake liner.
- Bake for 20-25 minutes until the center is set.
- Allow to cool, then top with fresh blackberries before serving.
How to Serve Mini Blackberry Lavender Cheesecakes
Serve these mini cheesecakes chilled with a garnish of fresh blackberries on top. They make a charming presentation on any dessert table. You can also add a drizzle of lavender syrup for extra flavor and decoration.
How to Store Mini Blackberry Lavender Cheesecakes
Store any leftover cheesecakes in the refrigerator. Place them in an airtight container, and they will stay fresh for up to five days. If you want to keep them longer, you can freeze them. Wrap each cheesecake tightly and place them in a freezer bag. They can be frozen for up to two months.
Tips to Make Mini Blackberry Lavender Cheesecakes
- Make sure to soften the cream cheese before mixing for a smoother texture.
- Press the graham cracker crust firmly to avoid it crumbling when you serve the cheesecakes.
- Experiment with the amount of lavender syrup for a stronger or milder lavender flavor.
- Let the cheesecakes cool completely before adding the blackberries to prevent them from wilting.
Variation
You can substitute blackberries with other berries, such as raspberries or blueberries, to create different flavors. You can also use honey or maple syrup in place of the lavender syrup for a different sweetness.
FAQs
Can I use store-bought crust instead of making my own?
Yes, store-bought graham cracker crust works well for these mini cheesecakes. Just make sure to follow the package instructions for filling the crust.
Can I make these cheesecakes ahead of time?
Absolutely! These cheesecakes can be made a day or two in advance and stored in the refrigerator until ready to serve.
What if I can’t find lavender syrup?
If you can’t find lavender syrup, you can make your own by simmering water, sugar, and dried lavender until sugar dissolves, then strain it. Alternatively, you can use lavender extract in a smaller amount.
Mini Blackberry Lavender Cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened Ensure it's softened for smoother texture.
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup lavender syrup Adjust quantity for flavor preference.
- 3 large eggs Add one at a time.
- 1 cup fresh blackberries For topping.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of a cupcake tin lined with paper liners.
Filling
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and continue to mix.
- Add vanilla extract and lavender syrup, mixing until well combined.
- Add eggs one at a time, mixing after each addition until just incorporated.
- Pour the cheesecake filling over the crust in each cupcake liner.
Baking
- Bake for 20-25 minutes until the center is set.
- Allow to cool, then top with fresh blackberries before serving.
