If you’re on the hunt for a dessert that’s as charming as it is delicious, the Mini Blackberry Lavender Cheesecakes Recipe is your new best friend. These petite treats combine a buttery graham cracker crust, a smooth, aromatic cream cheese filling kissed with hints of floral lavender and tangy blackberry, all baked to perfect, individual portions. Whether you’re indulging yourself or delighting guests, the subtle lavender notes make these cheesecakes uniquely memorable, offering a fresh twist on a classic dessert that simply melts in your mouth.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe’s delicate balance of sweetness, floral aroma, and fruity brightness. Each component plays an important role—from the crunchy crust to the creamy filling and fresh toppers, every element contributes to a masterpiece of texture and flavor.
- 3/4 cup graham cracker crumbs: This forms the crunchy base, providing a buttery and slightly sweet foundation.
- 2 tablespoons granulated sugar (for crust): Just enough to bring a touch of sweetness to balance the crust’s savory notes.
- 3 tablespoons unsalted butter (melted): Adds richness and helps hold the crust together perfectly.
- 8 oz cream cheese (softened): The creamy heart of the cheesecake, ensuring that smooth, velvety texture.
- 1/4 cup sour cream: Adds tang and moisture, enhancing the overall creaminess.
- 1/4 cup granulated sugar (for filling): Sweetens the filling just right without overpowering the lavender or blackberry.
- 1 large egg: Binds the filling ingredients and lends structure to the cheesecake.
- 1/2 teaspoon vanilla extract: Boosts depth and warmth in the filling’s flavor profile.
- 1/4 teaspoon dried culinary lavender (ground or very finely crushed): Brings a subtle floral fragrance that’s uniquely elegant.
- 1/4 cup blackberry puree (strained to remove seeds): Adds juicy sweetness and a lovely purple hue, swirling beautifully in the filling.
- Fresh blackberries (for topping): Provide freshness and a burst of natural tartness to finish the cheesecake.
- Optional whipped cream and additional blackberry puree or lavender syrup: For those extra special finishing touches that make every bite divine.
How to Make Mini Blackberry Lavender Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a muffin tin with 6 paper liners. Combine the graham cracker crumbs, sugar, and melted butter in a small bowl, mixing until the texture is like wet sand. Press about a tablespoon of this mixture firmly into the bottom of each liner, creating a sturdy crust base. Bake these for 5 minutes to set the crust, then remove and let them cool while you prepare the filling.
Step 2: Make the Filling
In a medium bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Add the sour cream, sugar, egg, vanilla extract, and ground lavender to the bowl, mixing gently until just combined so the batter stays light and silky. The lavender is delicate, so avoid overmixing to keep its fragrance intact. Carefully fold in the blackberry puree, swirling it through the batter to create a pretty marbled effect that will turn your mini cheesecakes into edible works of art.
Step 3: Bake the Cheesecakes
Divide the filling evenly among the prepared muffin cups, filling each nearly to the top. Bake the cheesecakes for 16 to 18 minutes until the edges are set but the centers still hold a slight wobble. This ensures a creamy, luscious texture. Remove from the oven and cool at room temperature before transferring to the refrigerator to chill for at least 2 hours. Chilling is key—it lets the flavors meld and the texture firm up beautifully.
Step 4: Add the Toppings
Once chilled, decorate each cheesecake with fresh blackberries for a burst of color and flavor. If you like, add a dollop of whipped cream or drizzle with additional blackberry puree or lavender syrup for a special finishing touch that will impress guests and satisfy your taste buds wholesale.
How to Serve Mini Blackberry Lavender Cheesecakes Recipe
Garnishes
Simple embellishments elevate these mini cheesecakes into a dessert fit for any occasion. Fresh blackberries add a vibrant, natural tartness, while a light puff of whipped cream adds a cloud-like softness. A drizzle of homemade lavender syrup or extra blackberry puree adds visual appeal and an extra dose of floral or fruity flavor.
Side Dishes
Serve these beauties alongside a cup of Earl Grey tea or a crisp glass of sparkling white wine to balance the richness and floral notes. A light fruit salad or fresh mint leaves also complement the mini cheesecakes well, rounding out a delightful dessert experience without overshadowing their delicate flavors.
Creative Ways to Present
For a charming presentation, serve the cheesecakes on a rustic wooden board dotted with edible flowers or lavender sprigs to emphasize their floral essence. Alternatively, place each cake in delicate glass dessert dishes for an elegant touch, perfect for brunch gatherings, bridal showers, or afternoon tea parties.
Make Ahead and Storage
Storing Leftovers
Leftover mini cheesecakes should be stored in an airtight container in the refrigerator to maintain their freshness and texture. They stay delicious for up to 3 days, perfect for enjoying a sweet treat or two later in the week.
Freezing
These mini cheesecakes freeze wonderfully, making them ideal for advance preparation. Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to one month. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Since cheesecakes are best enjoyed chilled, reheating is not recommended. If you prefer a softer texture, let them sit at room temperature for about 20 minutes before serving to bring out the creaminess without losing their charm.
FAQs
Can I substitute fresh lavender for dried lavender in this recipe?
While fresh lavender can be used, it is much stronger and more pungent than dried culinary lavender. It’s best to use dried and ground or finely crushed culinary lavender to keep the flavor delicate and avoid overpowering the cheesecake.
Is it necessary to strain the blackberry puree?
Straining the blackberry puree removes seeds and gives the filling a smooth, creamy texture that enhances the visual appeal and mouthfeel of your mini cheesecakes. However, if you don’t mind a bit of texture, you could leave the seeds in.
How can I get a more intense lavender flavor?
For a stronger lavender taste, steep the dried lavender in the sour cream for 15 minutes before straining and adding it to the batter. This allows the flavor to infuse deeply without adding graininess.
What can I use instead of graham cracker crumbs?
If you can’t find graham cracker crumbs, crushed digestive biscuits or vanilla wafers make great alternatives for the crust. Just be sure to adjust the sugar and butter amounts slightly to compensate for different sweetness and moisture content.
Can this Mini Blackberry Lavender Cheesecakes Recipe be made vegan?
To make a vegan version, substitute the cream cheese and sour cream with plant-based alternatives, use a flax egg instead of a chicken egg, and choose vegan butter or coconut oil for the crust. Keep in mind texture and flavor might vary slightly.
Final Thoughts
There is something truly special about the Mini Blackberry Lavender Cheesecakes Recipe, from the subtle floral aroma to the fruity burst of blackberries swirled into every bite. This dessert is a celebration of flavor and elegance wrapped up in a perfectly sized treat. I can’t wait for you to try making these yourself—once you do, they’ll surely become a beloved favorite for your dessert repertoire as well.
Print
Mini Blackberry Lavender Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Mini Blackberry Lavender Cheesecakes, perfect bite-sized desserts featuring a buttery graham cracker crust, creamy lavender-infused filling swirled with fresh blackberry puree, and topped with fresh berries and optional whipped cream. These elegant treats combine floral and fruity flavors for a unique and refreshing cheesecake experience.
Ingredients
For the Crust
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon dried culinary lavender, ground or very finely crushed
- 1/4 cup blackberry puree, strained to remove seeds
For the Topping
- Fresh blackberries
- Optional whipped cream
- Additional blackberry puree or lavender syrup (optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with 6 paper liners to make removing the cheesecakes easier.
- Make the Crust: In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press about 1 tablespoon of this crust mixture firmly into the bottom of each muffin liner. Bake the crust for 5 minutes, then remove and set aside to cool slightly.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, egg, vanilla extract, and ground lavender, mixing just until combined to avoid overmixing. Gently swirl in the blackberry puree to incorporate without fully blending.
- Fill and Bake: Evenly divide the cheesecake filling among the prepared muffin cups over the pre-baked crust. Bake for 16 to 18 minutes, or until the centers are just set and don’t jiggle excessively when gently shaken.
- Cool and Chill: Allow the mini cheesecakes to cool at room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavors.
- Add Toppings and Serve: Before serving, top each mini cheesecake with fresh blackberries, a dollop of whipped cream if desired, and a drizzle of additional blackberry puree or lavender syrup for an extra burst of flavor and presentation.
Notes
- For a stronger lavender flavor, steep dried lavender in the sour cream for 15 minutes and then strain before adding it to the filling mixture.
- Use silicone muffin liners for easier release of the cheesecakes once baked and chilled.
- These mini cheesecakes freeze well for up to one month; simply thaw before serving.
