mini cheesecakes recipe

These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don't let these little treats fool you - they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!

Mini Blackberry Lavender Cheesecakes

oz (180 grams) blackberries, pureed and strained

tbsp (65 grams) sugar

cornstarch

(100 grams) graham cracker crumbs

tbsp (26 grams) sugar

tbsp (42 grams) butter, melted

oz (339 grams) cream cheese, room temperature

(104 grams) sugar

tbsp (12 grams) flour

(58 grams) sour cream

lavender extract

tsp vanilla extract

eggs, room temperature

Violet gel icing color, optional

(120 milliliters) heavy whipping cream, cold

tbsp (29 grams) powdered sugar

blackberries

To make the blackberry topping, add the berries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.

2. Combine the berry puree, sugar and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil, about 5 minutes.

3. Allow to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate and allow to cool completely.

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

. Combine the graham cracker crumbs, sugar and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 1/2 tablespoons per cup) and press into the bottoms.

. Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the cheesecake filling.

. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
8.

Add the sour cream, lavender extract and vanilla extract. Beat on low speed until well combined.
9.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
10

Add the gel icing color and gently fold to combine.
11

Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
12

Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
13

Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
14

When cheesecakes are cool and firm, remove them from the pan.
15

Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.
16

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer. Whip on high speed until stiff peaks form.
17

Add the gel icing color and gently fold to combine.
18

Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.

Beautifully delicious not to sweet yummyness! My daughter asked me to make these when she came to visit. We were not disappointed 💜

These are so yummy!! Went so fast will be keeping this one!

Mini Cheesecakes Recipe

graham crackers

Tbsp salted butter (melted)

Tbsp sugar

Filling:

8 oz blocks plain cream cheese

sour cream

tsp pure vanilla extract

sugar

tsp salt

eggs

strawberry

Preheat oven to 350°F. Line 15 cups of a standard size muffin-cupcake pan with liners. Spritz the bottom with cooking spray.

In a small bowl, toss together crushed vanilla wafers, melted butter and sugar. Divide evenly between the muffin cups. Use a pastry tamper, shot glass or spoon to press firmly onto the bottom. Set into the refrigerator to chill for 10 minutes.

Meanwhile, in a medium size mixing bowl, whip together cream cheese and sour cream until smooth. Beat in sugar, cornstarch and vanilla then add eggs one at a time beating well after each addition.

Divide mixture evenly between cups filling 3/4 full. Place into the oven and bake for 22-25 minutes or until the top is dry to the touch.

Cool in the pan for 15 minutes then remove and chill in the refrigerator until  completely cooled.

Top each cheesecake with your favorite flavor of pie filling and chill for 2-4 hours until serving.

This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake with just the right amount of tang sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!

Mini Cheesecake Recipe

graham cracker crumbs

light brown sugar (packed (granulated sugar can also be used))

butter

cream cheese (room temperature)

sugar sugar

sour cream (full fat, greek yogurt can be used instead)

vanilla extract

eggs (room temperature)

whipped cream

fresh fruit

hot fudge

caramel sauce

Preheat the oven to 325°F. Line two cupcake tins with liners. Set aside.

Combine the graham cracker crumbs, melted butter and sugar in a small bowl and stir to combine. (You can also add the graham crackers to a food processor and blend with the brown sugar until processed. Then add the melted butter and pulse to combine.)

Spoon 1 ½ tablespoons of the crust mixture into each liners. Use the bottom of a measuring cup or glass to press the crust firmly into each liner.

Bake the crusts for 9 to 12 minutes or until the crust just begins to turn golden brown.

Remove from the oven and allow the crusts to cool completely.

Prepare Graham Cracker Crusts:

Combine cream cheese and powdered sugar in the bowl of a stand mixer or large bowl and beat with the stand mixer or hand mixer until light and fluffy, scraping down the sides of the bowl as needed.

Add in the sour cream and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.

Add in the eggs, one a time, and mix just until combined. Do not overbeat.

Transfer about ¼ cup of the cheesecake filling into each of the prepared crusts, or until about ¾ full.

Bake mini cheesecakes for 15 to 20 minutes or until the edges are just set and the middle is very slightly jiggly. Check every minute or so to ensure the cheesecakes don't get overbaked.

Remove from the oven and set on a cooling rack and allow to cool to room temperature. Cover cheesecake lightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving.

Serve with whipped cream, fresh fruit, hot fudge or caramel sauce. Enjoy!

Make Cheesecakes

https://content.jwplatform.com/videos/hXG5mdH1.mp4

This easy Mini Cheesecakes recipe has all the flavor of a classic cheesecake in an easy to eat, personal size package. Wonderfully creamy and sweet cheesecake sits atop a mini homemade graham cracker crust. Customize with your favorite toppings for a ton of different flavors!

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Mini Cheesecakes Recipe

Mini Cheesecake Recipe

Top 3 mini cheesecakes recipe recipes from across the web

The most viewed mini cheesecakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Blackberry Lavender Cheesecake...

Mini Cheesecakes Recipe

Mini Cheesecake Recipe

The most viewed mini cheesecakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine