By daily 
Mini Blackberry Lavender Cheesecakes π
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For the Blackberry Topping:
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 Β½ tsp cornstarch
For the Crust:
ΒΎ cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted
For the Lavender Cheesecake Filling:
12 oz (339g) cream cheese, room temperature
Β½ cup (104g) sugar
1 Β½ tbsp (12g) flour
ΒΌ cup (58g) sour cream
2 tsp lavender extract
Β½ tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color (optional)
For the Whipped Cream Topping:
Β½ cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
Β½ tsp vanilla extract
Violet gel icing color (optional)
For Garnish:
12β14 blackberries
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Prepare the Blackberry Topping:
Puree Berries:
Place blackberries in a food processor and blend until smooth. You should get a little more than Β½ cup of puree.
Cook Topping:
In a medium saucepan, combine berry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the mixture thickens and begins to boil, about 5 minutes.
Cool:
Allow the mixture to boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cooled.
Prepare the Crust:
Preheat Oven:
Preheat your oven to 325Β°F (162Β°C). Line a cupcake pan with liners and spray them with non-stick spray.
Mix Crust Ingredients:
Combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press Crust:
Divide the mixture among the cupcake liners (about 1 Β½ tablespoons per cup). Press the mixture into the bottom of each liner.
Bake Crust:
Bake the crusts for 5 minutes. Remove from the oven and allow to cool.
Prepare the Lavender Cheesecake Filling:
Mix Ingredients:
In a large bowl, beat cream cheese, sugar, and flour until smooth, using low speed to minimize air bubbles.
Add Flavorings:
Add sour cream, lavender extract, and vanilla extract. Beat on low speed until well combined.
Add Eggs:
Beat in eggs one at a time, mixing slowly and scraping down the sides of the bowl after each addition.
Optional Color:
If desired, add a few drops of violet gel icing color and gently fold into the batter.
Fill Cups:
Divide the cheesecake batter evenly among the cupcake liners, filling each almost to the top.
Bake Cheesecakes:
Bake for 18-20 minutes. Turn off the oven and leave the door closed for 10 minutes.
Cool:
Crack the oven door and let the cheesecakes cool for 15-20 minutes. Then, transfer to the refrigerator to cool completely.
Assemble the Mini Cheesecakes:
Top with Blackberry Filling:
Once the cheesecakes are firm, spoon the blackberry topping onto each one.
Make Whipped Cream:
In a large mixer, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Optional Color:
If desired, add a few drops of violet gel icing color to the whipped cream and gently fold to combine.
Pipe Whipped Cream:
Pipe the whipped cream onto the tops of the cheesecakes.
Garnish:
Top each with a fresh blackberry.
Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes
Yield: 12-14 mini cheesecakes
These Mini Blackberry Lavender Cheesecakes are a showstopper with their elegant flavor and beautiful presentation. Perfect for special occasions or as a delightful treat to impress guests! πππ