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Mini Blackberry Cheesecakes with Lavender and Berry Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes plus 2 hours chilling
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these elegant Mini Blackberry Cheesecakes with a delicate lavender and berry glaze. Featuring a buttery graham cracker crust topped with a smooth, creamy cheesecake filling, each bite is finished with a luscious blackberry glaze and optional lavender frosting and edible lavender sprigs. Perfect for special occasions or a sophisticated dessert treat.

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

Garnish (Optional)

  • Fresh blackberries
  • Edible lavender sprigs
  • Purple or lavender-colored frosting

Instructions

  1. Make the Crust: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 1-2 tablespoons of this mixture into the bottom of each muffin cup to form an even crust. Bake for 5-7 minutes until set, then remove and let cool.
  2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and mix well. Add eggs one at a time, beating well after each addition to ensure a smooth texture. Incorporate sour cream and heavy cream, mixing until fully combined and silky.
  3. Pour and Bake the Cheesecakes: Pour the cheesecake filling over the prepared crusts, filling each muffin cup about three-quarters full. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let cool in the pan for about 10 minutes. Transfer to a wire rack and refrigerate for at least 2 hours to allow the cheesecakes to set completely.
  4. Make the 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 glaze thickens. Strain through a fine-mesh sieve to remove seeds, resulting in a smooth glaze. Allow the glaze to cool to room temperature.
  5. Assemble and Decorate: After the cheesecakes are fully set, carefully remove them from the muffin tin. Drizzle each mini cheesecake with the cooled blackberry glaze. Optionally, pipe purple or lavender-colored frosting around the top edges for an extra touch of elegance. Garnish with fresh blackberries and a sprig of edible lavender if desired.
  6. Serve: Present these mini cheesecakes as a beautiful, creamy, and fruity dessert perfect for any special occasion. Enjoy their smooth texture and bright berry flavors!

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake the cheesecakes to avoid cracking; they should be slightly jiggly in the center when done.
  • The blackberry glaze can be prepared a day ahead and refrigerated.
  • Use fresh blackberries for the best flavor and presentation.
  • Edible lavender sprigs can be found at specialty markets or online for a beautiful garnish.

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Find it online: https://scratchymama.com/mini-blackberry-cheesecakes-with-lavender-and-berry-glaze-recipe/