Blackberry Lavender Mini-Cheesecakes
Prep Time:
25 Minutes
Rest Time
3 hours at a minium.
Cook Time:
50 Minutes Total
Serves:
60 mini-cakes
Level:
Intermediate
About the Recipe
Escape the ordinary with these stunning Blackberry Lavender Mini Cheesecakes, a dessert that perfectly captures the essence of sophisticated simplicity. These individual bites begin with a creamy, rich cheesecake base, but their true magic lies in the infusion of delicate, floral notes from culinary lavender, which marries beautifully with the slight tartness of fresh blackberries. Presented on a gorgeous platter and topped with plump, dark berries, these cheesecakes are far more than just a sweet treat—they are a sensory experience. This recipe is surprisingly accessible, allowing you to create bakery-quality desserts right in your own kitchen that will impress guests and elevate any gathering, from a casual afternoon tea to an elegant holiday feast.
These miniature masterpieces are designed for effortless enjoyment and elegant presentation. Serving desserts in individual portions makes entertaining simple, ensuring every guest gets a perfectly sized, beautifully garnished piece. The combination of sweet, tart, and floral flavors offers a refreshing change from traditional desserts, culminating in a taste that is both comforting and unexpectedly bright. Consider serving these as a refined finish to a dinner party, or even as a light, non-traditional option for your holiday baking this season. They truly embody the phrase "great things come in small packages."
Ingredients
For the Cheesecake
1 cup of Fresh Blackberries
2 Bricks (8 oz ea. 16 oz total) of Cream Cheese (softened)
2 Large Eggs
2 egg yolks
1/2 Cup (120g) of Granulated Sugar
1 tsp Culinary Lavender (dry)
1 tsp Vanilla Paste (5g)
10g Lemon Juice
For the Crust/Crumble
1 1/2 cups of All-Purpose Flour
3/4 cup of Turbinado Sugar
1/2 tsp Salt
3/4 cup Unsalted Butter (cold and cubed)
For the Glaze
3 cups of Fresh Blackberries
3/4 cup of Turbinado Sugar
1 tbsp Cornstarch
1 tbsp Lemon Juice
The Recipe!
Step 1: Making the Crumbly Crust!
Preheat your oven to 325 degrees. While it's warming up, mix together the 1 and 1/2 cups of all-purpose flour, 3/4 cup of turbinado sugar, 1/2 tsp of salt and the 3/4 cup of cubed butter in a bowl. You are looking for it to take on a sandy texture. It might take a bit but once you have it well incorporated, and it has the correct texture and appearance you are going to scoop out a bit at a time and mush about 1/4 an inch into the bottom of your mini cupcake molds. Bake these at 325 for about 15 minutes to set them!
Step 2: Making the Cheesecake!
Using a food processor, blender or immersion blender (pick your favorite or whatever is available!) mix together the softened cream cheese, eggs, 2 extra yolks, granulated sugar, culinary lavender and vanilla paste until it is smooth and without any lumps. Here you are really looking to achieve an even consistency throughout so don't rush through this step.
Next you are going to want to pour the 10g of lemon juice onto a cup of blackberries and then mash them together. Anything works here but I like to use a potato masher. Just make sure you get them nice and smooshed up...we are looking to express their juice. After you have got them mashed, strain everything through a fine mesh sieve. We are just looking for the juice here, not the pulp and especially not the seeds! Now mix the juice into the rest of the cheesecake blend until well incorporated.
Pour your batter into each of the mini-muffin molds until they are even with, or slightly under the rims. Place your mold onto a baking tray and fill that tray about halfway up with water to create a water bath. The steam generated will help you develop that wonderful cheesecake texture. Bake these at 325 for 20 minutes.
After baking these must go into the refrigerator for a minimum of two hours. Preferably overnight to allow them to set.
Step 3: Making the Glaze
Once your cheesecakes are set, we can prepare the glaze. Put the 3 cups of blackberries and 3/4 cup of turbinado sugar into a skillet and set the heat to medium-low. Once again you are going to mash the blackberries up and stir in their juices with the sugar. Keep stirring until you see the blend start to bubble.
Mix the remaining lemon juice and cornstarch together. After blended, pour it into the blackberries and sugar and whisk consistently until it is well mixed in. Turn the heat to low to bring it to a simmer and leave it on the heat for 5-7 minutes, stirring occasionally.
After the 5-7 minutes have passed, once again strain the mixture into a clean bowl to eliminate the seeds and pulp. Place your strained glaze in the refrigerator to cool for a minimum of 1 hour.
Step 4: Assembly
Remove your set cheesecakes from their trays. On top of each, spoon 1x spoon's worth (really not a measurement...measure with your heart) of glaze onto each cheesecake. Then top with a blackberry and you are done!