Ingredients

Blackberry Topping: 6 oz (180g) blackberries, pureed and strained

5 tbsp (65g) sugar

2 1/2 tsp cornstarch

Crust: 3/4 cup (100g) graham cracker crumbs

2 tbsp (26g) sugar

3 tbsp (42g) butter, melted

Lavender Cheesecake Filling: 12 oz (339g) cream cheese, room temperature

1/2 cup (104g) sugar

1 1/2 tbsp (12g) flour

1/4 cup (58g) sour cream

2 tsp lavender extract

1/2 tsp vanilla extract

2 large eggs, room temperature

Violet gel icing color (optional)

Whipped Cream Topping: 1/2 cup (120ml) heavy whipping cream, cold

4 tbsp (29g) powdered sugar

1/2 tsp vanilla extract

Violet gel icing color (optional)

12–14 fresh blackberries for topping

Instructions

Step 1: To make the blackberry topping, puree the blackberries in a food processor until smooth, yielding a little over 1/2 cup.

Step 2: In a medium saucepan, combine the berry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until thickened and boiling, about 5 minutes.

Step 3: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cool.

Step 4: Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray them with non-stick spray.

Step 5: Mix graham cracker crumbs, sugar, and melted butter until combined. Divide about 1 1/2 tablespoons into each liner and press firmly into the bottom.

Step 6: Bake crusts for 5 minutes, then remove from oven and let cool while preparing the filling.

Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until combined; scrape down the sides.

Step 8: Add sour cream, lavender extract, and vanilla extract, mixing gently on low speed until blended.

Step 9: Add eggs one at a time, beating slowly and scraping the bowl after each addition.

Step 10: If using, add violet gel icing color and gently fold into the batter.

Step 11: Divide the cheesecake batter evenly among the crust-lined cups, filling them mostly full.

Step 12: Bake for 18–20 minutes. Then turn off the oven, keep the door closed, and let the cheesecakes sit inside for 10 minutes.

Step 13: Crack the oven door open and let cheesecakes cool inside for 15–20 minutes before transferring to the refrigerator.

Step 14: Once cool and firm, remove cheesecakes from the pan.

Step 15: Spoon the chilled blackberry topping evenly over each cheesecake.

Step 16: For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Step 17: Add violet gel icing color if desired, folding gently to combine.

Step 18: Pipe or spoon whipped cream onto each cheesecake and garnish with a fresh blackberry.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother cheesecake batter and to avoid cracks.

For a stronger lavender flavor, add an extra 1/2 teaspoon of lavender extract, but use sparingly to avoid bitterness.

If violet gel icing color is unavailable, you can omit it or use a small amount of purple food coloring for a similar effect.

Swap blackberries with raspberries or blueberries for a different fruity twist.

Make the cheesecakes a day ahead to allow flavors to fully develop and ease serving.

FAQs

Can I make these cheesecakes without lavender extract?

Yes, you can omit the lavender extract if preferred. The cheesecakes will still be delicious with the blackberry topping and vanilla flavor.

How do I prevent cracks in my cheesecakes?

Use room temperature ingredients and mix on low speed to minimize air bubbles. After baking, allow the cheesecakes to cool gradually with the oven door closed to prevent temperature shocks that cause cracking.