Mini Blackberry Lavender Cheesecakes Recipe
Let me introduce you to the kind of show-stopping treat that gets everyone talking: Mini Blackberry Lavender Cheesecakes. This recipe elevates a classic creamy cheesecake with dreamy floral notes from culinary lavender and a swirl of sweet blackberry purée that not only tastes incredible but creates the most gorgeous pops of color. Each bite-sized cheesecake has a buttery graham cracker crust, a luxuriously smooth filling, and is crowned with a fresh blackberry — making these little desserts both elegant and irresistible. They’re an absolute go-to for spring gatherings, bridal showers, or anytime you want to impress with minimal fuss.
Ingredients You’ll Need
Every ingredient in these Mini Blackberry Lavender Cheesecakes plays an important role — from the humble graham cracker crumbs that anchor each bite, to the fragrant lavender and vibrant blackberries that give the cheesecakes their memorable twist. Simple ingredients, when paired just right, can create something truly magical.
- Graham cracker crumbs: These give the mini cheesecakes a nostalgic, buttery crust that holds everything together beautifully.
- Unsalted butter: Melted butter binds the crumbs and gives richness to the base.
- Granulated sugar: Adds a subtle sweetness to both the crust and the filling, brightening up every mouthful.
- Cream cheese: The star of the show! Make sure it’s softened for that ultra-smooth, creamy texture.
- Eggs: Bind the filling and help set the irresistible texture.
- Sour cream: Brings a gentle tang and creamy silkiness to the cheesecakes.
- Vanilla extract: A touch of vanilla enhances all the other flavors in the filling.
- Dried culinary lavender: Use only food-grade lavender for a delicate, floral aroma that’s never overpowering.
- Blackberry purée: Deep, fruity, and beautifully colorful, swirl this into your filling for both flavor and flair.
- Fresh blackberries: These little gems top each mini cheesecake with an extra burst of juicy sweetness.
- Optional whipped cream and edible flowers: For those finishing touches that make dessert feel extra special!
How to Make Mini Blackberry Lavender Cheesecakes
Step 1: Prepare Your Muffin Tin and Preheat the Oven
Start by preheating your oven to 325°F (163°C). Line a standard muffin tin with 12 paper liners. This step not only makes cleanup effortless, but also ensures that each cheesecake pops out picture-perfect and ready for decorating.
Step 2: Mix and Bake the Graham Cracker Crust
In a small bowl, combine your graham cracker crumbs, melted butter, and sugar. Stir until all of the crumbs are evenly coated with buttery goodness. Press about a tablespoon of mixture into the bottom of each muffin liner and pack it down firmly so your crust holds together after baking. Bake the crusts for 5 minutes, just until they’re set. Remove from the oven and set aside while you whip up the filling.
Step 3: Make That Silky Lavender-Infused Cheesecake Filling
In a large mixing bowl, beat your softened cream cheese and sugar together until the mixture is super smooth and free of lumps. This step is crucial for that dreamy texture. Add the eggs one at a time, blending well after each addition, then mix in your sour cream, vanilla, and ground dried lavender. The floral aroma will begin to fill your kitchen at this stage, promising something special.
Step 4: Swirl in the Blackberry Purée
Pour in your blackberry purée and gently swirl it into the cheesecake batter, being careful not to completely mix — you want a lovely marbled effect running through each mini cheesecake. This step not only adds beautiful color but brings a tart, fruity kick to balance out the creamy filling and floral notes.
Step 5: Fill and Bake the Mini Blackberry Lavender Cheesecakes
Divide the finished batter evenly among the muffin cups, filling each almost to the top. Pop your tin into the oven and bake for 18 to 20 minutes, or until the centers are just barely set and look slightly wobbly. Overbaking can lead to cracks, so keep a close eye at the end. Let them cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Step 6: Chill and Decorate
For the ultimate texture, chill your Mini Blackberry Lavender Cheesecakes for at least two hours in the fridge. When you’re ready to serve, top each one with a fresh blackberry and, if you’d like, a dollop of fluffy whipped cream or a few edible flowers for an extra show-stopping finish.
How to Serve Mini Blackberry Lavender Cheesecakes
Garnishes
These mini cheesecakes are naturally eye-catching, but a little extra flourish goes a long way. Each one looks stunning crowned with a fresh blackberry, a rosette of whipped cream, or a few delicate edible flowers. If you want to play up the floral notes, a tiny sprinkle of extra culinary lavender (just a few buds) makes for a whimsical touch — just don’t overdo it!
Side Dishes
Pair your Mini Blackberry Lavender Cheesecakes with a platter of fresh berries, a fruity iced tea or lemonade, or even a crisp glass of sparkling wine. Light appetizers like lemony shortbread cookies or fresh fruit salad round out dessert spreads for parties and gatherings, keeping everything bright, fun, and festive.
Creative Ways to Present
You’ll have so much fun serving these! Try arranging your cheesecakes on a tiered dessert tray for showers or elegant teas. For backyard parties, place each mini on a vintage saucer or tuck them into individual jars for a whimsical picnic vibe. Petite cupcake stands or pretty cake pedestals really let the vibrant marbled tops shine.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Blackberry Lavender Cheesecakes store beautifully. Simply cover them tightly in an airtight container and keep chilled in the refrigerator for up to three days. The flavor often gets even better as the floral and berry notes have more time to mingle.
Freezing
If you love having a sweet treat waiting in the wings, these cheesecakes freeze like a dream. Once completely cooled, wrap each mini cheesecake individually in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep fresh for up to two months — just thaw overnight in the fridge before serving.
Reheating
While these cheesecakes are best served chilled, if you prefer them closer to room temperature, simply set out the desired number about 20 minutes before serving. Avoid microwaving as this can affect their delicate, creamy texture and risk melting your beautiful garnish.
FAQs
Can I substitute another berry for the blackberry?
Absolutely! Raspberries, blueberries, or even strawberries work beautifully as a purée and topping. Just keep in mind that each berry has its own level of tartness and sweetness, so you may want to adjust sugar slightly to taste.
Do I need to use a water bath for these cheesecakes?
No water bath needed! Because these are mini cheesecakes baked in muffin tins, they bake evenly and gently enough to avoid cracking without any special steps.
Where do I find culinary-grade lavender?
You can find dried culinary lavender at most specialty spice stores, some grocery stores in the spice aisle, or online. Make sure the lavender is specifically labeled as culinary or food-grade to ensure the best taste and safety.
How do I make blackberry purée?
Simply blend your fresh blackberries until smooth, then strain the mixture through a fine-mesh sieve to remove seeds. A quarter cup of purée is all you need for that gorgeous flavor and color swirl in the cheesecakes!
Can I make Mini Blackberry Lavender Cheesecakes gluten-free?
Definitely! Just substitute your favorite gluten-free graham crackers (or even almond flour crumbs) in the crust. All other ingredients in the recipe are naturally gluten-free.
Final Thoughts
If you’re searching for a dessert that truly wows — both for the eyes and the taste buds — these Mini Blackberry Lavender Cheesecakes will steal the show every time. The playful hint of lavender blended with lush cheesecake and vibrant berries is simply unforgettable. So why not treat yourself and your loved ones? You’ll be surprised how easy these beauties are to whip up and how quickly they disappear!
Print
Mini Blackberry Lavender Cheesecakes Recipe
- Total Time: 40 minutes plus chilling
- Yield: 12 mini cheesecakes 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicate flavors of summer with these luscious Mini Blackberry Lavender Cheesecakes. Each bite offers a perfect balance of creamy sweetness and a hint of floral notes, making it a delightful treat for any occasion.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon dried culinary lavender (ground or crushed)
- 1/4 cup blackberry purée (strained)
For the Topping:
- 1/2 cup fresh blackberries
- Optional whipped cream and edible flowers for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, vanilla, and lavender. Swirl in blackberry purée. Fill muffin cups and bake for 18–20 minutes.
- Cool and chill: Let the cheesecakes cool in the pan, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours.
- Finish and serve: Top each cheesecake with a fresh blackberry and optional whipped cream or flowers.
Notes
- Use only culinary-grade dried lavender to avoid bitterness.
- You can make blackberry purée by blending fresh blackberries and straining out the seeds.
- These mini cheesecakes can be made 1–2 days ahead and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
