Dive into a purple dream with these no-bake mini cheesecakes 🧁! Infused with the calming essence of lavender, topped with a luscious blackberry kiss 💜, and set to perfection with a hint of gelatin magic 🪄
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
1 1/4 cups heavy cream
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons lavender extract
Violet gel icing color (use according to desired color intensity)
1 tablespoon powdered gelatin
1/4 cup cold water
Blackberry Topping:
2 cups blackberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
Instructions:
Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of lined muffin tins to form the crust and chill.
Filling: Bloom the gelatin in cold water. Whip heavy cream to soft peaks. In a separate bowl, beat the cream cheese with sugar until smooth, then add lavender extract and violet gel color. Dissolve the gelatin and blend into the cream cheese mixture. Fold in the whipped cream. Spoon over the crusts and chill until set.
Blackberry Topping: Cook blackberries with sugar until they release their juices. Strain to remove seeds if desired. Mix cornstarch with water to create a slurry, add to the berry mixture, and heat until it thickens. Cool before spooning over the set cheesecakes.
Remember to adjust the amount of gelatin if needed based on the firmness you desire and the serving size of your cheesecakes. The gelatin helps stabilize the cheesecake filling, and the lavender extract provides a floral hint that complements the blackberry topping. For the blackberry topping, cooking with sugar enhances the berries’ natural sweetness, while cornstarch thickens the mixture to create a lush topping for the cheesecakes.
Please adjust the sweetness to your taste, and ensure to chill the cheesecakes enough so that the filling sets properly before adding the topping. Enjoy your mini lavender blackberry cheesecakes
