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Mini Blackberry Lavender Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 54 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/mini-blackberry-lavender-cheesecakes-recipe/