Quick Benefits
Mini Blackberry Lavender Cheesecakes are the perfect blend of elegance and indulgence. With creamy cheesecake filling, a fragrant hint of lavender, and a vibrant blackberry topping, these bite-sized desserts are ideal for special occasions, tea parties, or when you just want to impress. They’re make-ahead friendly, beautifully portioned, and surprisingly easy to pull off.
Essential Ingredients
Blackberry Topping:
- 6 oz blackberries, pureed and strained
- 5 tbsp granulated sugar
- 2½ tsp cornstarch
Crust:
- ¾ cup graham cracker crumbs
- 2 tbsp sugar
- 3 tbsp butter, melted
Cheesecake Filling:
- 12 oz cream cheese, room temperature
- ½ cup sugar
- 1½ tbsp flour
- ¼ cup sour cream
- 2 tsp lavender extract
- ½ tsp vanilla extract
- 2 large eggs, room temperature
- Violet gel icing color (optional)
Whipped Cream Topping:
- ½ cup heavy whipping cream, cold
- 4 tbsp powdered sugar
- ½ tsp vanilla extract
- Violet gel icing color (optional)
- 12–14 fresh blackberries for garnish
Preparation Steps
- Blackberry Topping:
Puree and strain the blackberries. In a saucepan, combine with sugar and cornstarch. Cook on medium-low heat until thickened. Refrigerate to cool. - Preheat oven to 325°F (162°C) and line a cupcake pan with liners. Spray lightly with non-stick spray.
- Crust:
Mix graham cracker crumbs, sugar, and melted butter. Press into liners and bake for 5 minutes. Cool. - Cheesecake Filling:
Lower oven to 300°F (148°C). Beat cream cheese, sugar, and flour until smooth. Add sour cream, lavender extract, and vanilla. Beat in eggs one at a time. Fold in violet coloring if desired. - Bake:
Divide filling among liners. Bake for 18–20 minutes. Turn off oven and leave cheesecakes inside for 10 minutes. Crack oven door and cool for another 15–20 minutes. Refrigerate until fully set. - Topping & Decor:
Spoon cooled blackberry topping onto each cheesecake. Beat whipped cream ingredients until stiff peaks form, then pipe on top. Garnish with fresh blackberries.
Health Benefits
While indulgent, these mini cheesecakes offer:
- Portion control, making it easier to enjoy dessert mindfully.
- Blackberries, packed with antioxidants, fiber, and vitamin C.
- Lavender, known for its calming aromatic properties.
You can lighten the recipe by using reduced-fat cream cheese and less sugar if needed.
Serving Suggestions
- Serve chilled on a decorative platter with a garnish of fresh lavender or extra berries.
- Pair with herbal tea, lavender lemonade, or a light sparkling beverage.
- Perfect for weddings, baby showers, brunches, or a fancy dessert table.
- Add edible flowers or gold leaf for a gourmet touch.
Creative Variations
- Swap blackberries for blueberries, raspberries, or cherries.
- Replace lavender extract with lemon zest or almond extract for a different flavor profile.
- Use chocolate graham crackers or vanilla wafers for the crust.
- Add a white chocolate drizzle or berry coulis on top for added elegance.
Storage Tips
- Store mini cheesecakes in an airtight container in the fridge for up to 4–5 days.
- Blackberry topping and whipped cream can be stored separately and added before serving.
- Freeze without toppings for up to 1 month; thaw overnight in the fridge.
Pro Tips
- Make sure cream cheese and eggs are at room temperature for the smoothest filling.
- Don’t overmix the batter once eggs are added — it can cause cracks.
- Use gel coloring sparingly for a pastel touch — a little goes a long way.
- Chill completely before adding toppings to keep everything neat and pretty.
Frequently Asked Questions
Q: Can I use frozen blackberries?
A: Yes! Just thaw and strain them before making the topping.
Q: Can I use dried lavender instead of extract?
A: Yes, but use sparingly (about ½ tsp of finely ground culinary lavender), and steep it in the sour cream before mixing.
Q: How do I know when the cheesecakes are done baking?
A: They should be mostly set with a slight jiggle in the center. They’ll firm up as they cool.
Q: Can I make them ahead of time?
A: Absolutely! They’re perfect for prepping a day in advance and storing in the fridge.
Q: Can I skip the whipped cream topping?
A: Sure — the cheesecakes are delicious even without it. But the cream adds an extra silky finish.
Nutrition Facts (Approx. per mini cheesecake):
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 120mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g
Mini Blackberry Lavender Cheesecakes
These Mini Blackberry Lavender Cheesecakes are elegant, floral-infused treats that combine creamy cheesecake with the delicate aroma of lavender and a vibrant blackberry topping. Perfectly portioned and beautifully topped with whipped cream and fresh berries, they’re ideal for spring gatherings, afternoon teas, or special celebrations. A unique and refreshing twist on classic cheesecake, these minis are as delightful to serve as they are to eat.
- Total Time: 3 hours (including chilling time)
Ingredients
6 oz blackberries, pureed and strained
5 tbsp sugar
2 1/2 tsp cornstarch
3/4 cup graham cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
12 oz cream cheese, room temperature
1/2 cup sugar
1 1/2 tbsp flour
1/4 cup sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color (optional)
1/2 cup heavy whipping cream, cold
4 tbsp powdered sugar
1/2 tsp vanilla extract
Violet gel icing color (optional)
12–14 blackberries
Instructions
To make the blackberry topping, begin by pureeing the blackberries in a food processor and straining them to remove the seeds. In a medium saucepan, mix the berry puree with sugar and cornstarch. Cook this delightful mixture over medium-low heat until it thickens. Once it’s achieved that lovely consistency, set it aside to cool in the refrigerator.
Preheat your oven to 325°F (162°C). Prepare a cupcake pan with liners and give them a quick spray of non-stick spray.
In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of each cupcake liner to form the crust and bake them for 5 minutes. Once done, take them out and allow them to cool.
Now, lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat together the cream cheese, sugar, and flour until smooth. Add in the sour cream, lavender extract, and vanilla extract, mixing until everything is well combined.
It’s time to add the eggs! Beat them in one by one, taking your time with each addition. If you fancy a touch of color, fold in the violet gel icing as well.
Divide this luscious cheesecake batter evenly among the cupcake liners. Bake them for 18-20 minutes. When they are ready, turn off the oven but keep the cheesecakes in there for an additional 10 minutes with the door closed.
Crack open the oven door and let the cheesecakes cool gradually for about 15-20 minutes. Then, transfer them to the refrigerator to chill completely.
Once cooled and firm, gently remove the cheesecakes from the pan. Spoon the delicious blackberry topping onto each one.
For the whipped cream, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. If desired, add a bit of violet gel icing color for that extra flair.
Finally, pipe the whipped cream onto each cheesecake and crown with a blackberry just before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American / Floral-Inspired
Nutrition
- Serving Size: 12–14
- Calories: ~210 per mini cheesecake
