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- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined and crumbly.
- Press the mixture evenly into the bottom of mini cheesecake pans or muffin tins lined with cupcake liners.
- Chill the crusts in the refrigerator for about 20-30 minutes to set.
- Make the Blackberry Compote:
- In a small saucepan, combine the blackberries, sugar, lemon juice, and vanilla extract.
- Cook over medium heat, stirring occasionally, until the blackberries release their juices and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and allow it to cool to room temperature. Once cooled, blend it lightly with a hand blender or mash with a fork for a smoother texture.
- Prepare the Lavender Mousse:
- In a small saucepan, heat 1/4 cup of heavy cream over low heat, adding the lavender. Let it steep for 3-5 minutes, then strain out the lavender and let the cream cool.
- In a mixing bowl, beat the remaining heavy cream until soft peaks form.
- In another bowl, mix the mascarpone cheese, powdered sugar, vanilla extract, and cooled lavender-infused cream until smooth.
- Gently fold the whipped cream into the mascarpone mixture to create a light mousse.
- Make the Cheesecake Filling:
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Add the sour cream and mix until incorporated.
- Assemble the Mini Cheesecakes:
- Once the crust has set, spoon a layer of the cheesecake filling over the crust in each mini pan.
- Top with a layer of the lavender mousse, smoothing it out with a spatula.
- Spoon a dollop of the blackberry compote on top of each mini cheesecake.
- Return the cheesecakes to the refrigerator and chill for at least 4 hours, or until they are firm.
- Garnish and Serve:
- Before serving, garnish with additional blackberries, a sprinkle of lavender buds, and a drizzle of the blackberry compote.
- Serve chilled for a light, elegant treat!
Optional Variations:
- For extra texture, you can add a layer of lemon curd between the cheesecake filling and lavender mousse for an added tangy layer.
- Try using honey or agave syrup in place of sugar for a lighter, floral sweetness.
These No-Bake Mini Blackberry Cheesecakes are the epitome of an elegant, indulgent dessert that combines the floral notes of lavender, the rich creaminess of cheesecake, and the tart sweetness of blackberries. Perfect for a special occasion or dinner party! Would you like to explore any other flavor combinations or adjustments?
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