50 shades of purple or blackberry mini cheesecakes, blackberry sauce, violet whipped cream and garnished with a fresh, juicy blackberry.
The blackberries add the perfect sweetness and tartness to the cheesecakes. Made with a home-made blackberry sauce and a thick graham cracker crust, these mini cheesecakes convince not only with their incredible taste but also with the lovely shades of violet in every layer.
How to achieve the shades of purple?
To create different shades of purple I used homemade blackberry sauce. Added to the cheesecake filling it tints its color pinkish. The blackberry sauce has a vivid purple color which is the showstopper of the mini cheesecakes after the fresh blackberry topping!
If you want you can dye the whipped cream also with a thickened blackberry sauce. I would recommend to double the blackberry sauce recipe and let 1/4 cup simmer until it has almost a paste like consistency. That step ensures that the whipped cream does not get too watery.
Pure blackberry puree gives these mini cheesecakes their bursting flavor and color!
Blackberry mini cheesecakes
For the graham cracker crust:
3/4 cup (75 g) graham cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
For the blackberry sauce:
8 oz (227 g) blackberries
6 tbsp sugar
3 tsp cornstarch
For the cheesecake filling:
1 1/2 cups (180 g) cream cheese
1/4 cup (60 g) sour cream
1/2 tsp. vanilla extract
1/2 cup (100g) sugar
2 large eggs
2 tbsp flour
3 tbsp blackberry sauce
For the whipped cream topping:
1/2 cup (125 ml) heavy cream
Violet gel icing color, optional
1/4 cup (30 g) powdered sugar
12- 15 fresh blackberries
Start with making the blackberry sauce. In a pot, mix cornstarch, sugar and blackberry and cook for about 3 minutes at medium heat. When the fruits are breaking apart, pour the sauce through a strainer to remove the seeds. Set aside and let cool down.
For the crust mix the graham cracker crumbs with sugar and melted butter. Line a muffin sheet with paper liners and spray with baking spray. Fill in the cookie crumb mix about 1/4 cup each and press it down. Bake it for 5 minutes at 350 °F, then reduce the temperature to 320 °F.
To make the filling, cream the cream cheese in a medium sized bowl until soft. Add the rest of the ingredients and mix until everything comes together. Pour it on top of the baked cookie crust and bake it in the oven for about 20 minutes. Let them set for 30 minutes at room temperature before refrigerating them for at least 2 hours.
Decorate the blackberry cupcakes with a tablespoon of blackberry sauce on each cupcake, top it with violet whipped cream and garnish with a blackberry.
This recipe is also great with other fruits like raspberries or blueberries!
To dye the whipping cream use violet or purple gel food coloring or cook 3 tbsp of the blackberry sauce to a thick paste and add that to the whipped cream once it has cooled to dye it with natural colors.