Mini Blackberry Lavender Cheesecakes
Deliciously creamy mini cheesecakes with a delightful fusion of blackberry and lavender flavors, perfect for any occasion.
Ingredients
For the Cheesecake
- 8 oz cream cheese, softened Make sure it's at room temperature for a smooth mix.
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp dried lavender Ensure it's food grade.
For the Topping
- 1 cup blackberries Fresh, for topping the cheesecakes.
- 1/4 cup blackberry jam For sauce.
- 1 cup Whipped cream For topping.
- Fresh blackberries For garnish.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease mini cheesecake pans.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream, heavy cream, vanilla extract, and dried lavender. Mix until fully combined.
- Pour the cheesecake batter into mini cheesecake pans, filling each cup about 3/4 full.
Baking
- Bake for 20-25 minutes until edges are set and center has a slight jiggle.
- Remove from the oven and allow cooling, then refrigerate for at least 3 hours to firm up.
Topping
- In a saucepan, heat blackberries and blackberry jam over medium heat until bubbling. Stir and let cool.
- Top each cheesecake with the blackberry mixture, a dollop of whipped cream, and a fresh blackberry just before serving.
Notes
For best results, let cream cheese come to room temperature. You can substitute blackberries with raspberries or strawberries for a different flavor. Store leftovers in an airtight container for up to 4 days or freeze for 2 months.