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Mini Blackberry Cheesecakes with Lavender and Berry Glaze Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes plus at least 2 hours chilling
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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 luscious blackberry glaze and optional lavender accents. Perfectly portioned for serving, they combine fresh blackberries and subtle floral notes for a unique treat that’s both visually stunning and delicious.

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

Optional Garnish

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

Instructions

  1. Make the Crust: Preheat the oven to 325°F (160°C). 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 the crumb mixture into the bottom of each muffin cup to form a crust. Bake for 5-7 minutes, then set aside to cool.
  2. Make 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 after each addition. Mix in sour cream and heavy cream until fully incorporated.
  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. Allow to cool in the pan for about 10 minutes before transferring to a wire rack. Refrigerate for at least 2 hours to set completely.
  4. Make the Blackberry Glaze: In a small saucepan, combine blackberries, sugar, water, and lemon juice. Simmer over medium heat until the blackberries break down and the sauce thickens, about 5-7 minutes. Strain the mixture through a fine mesh sieve to remove seeds, leaving you with a smooth glaze. Let cool.
  5. Assemble and Decorate: Once the mini cheesecakes are fully set, carefully remove them from the muffin tin. Drizzle the top of each cheesecake with the cooled blackberry glaze. If desired, pipe purple or lavender-colored frosting around the top edge for decoration. Garnish with fresh blackberries and a sprig of edible lavender.
  6. Serve: These mini cheesecakes are perfect for a beautiful and elegant dessert, full of creamy texture and fruity flavors. Serve chilled and enjoy!

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake the cheesecakes to prevent cracking; the centers should be just set.
  • Chilling the cheesecakes for at least 2 hours helps them firm up perfectly for serving.
  • The lavender garnish is optional but adds a lovely floral aroma and aesthetic appeal.
  • The blackberry glaze can be made ahead and refrigerated; reheat slightly before drizzling if desired.

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