Mini Blackberry Lavender Cheesecakes

Name: Mini Blackberry Lavender Cheesecakes
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tablespoons unsalted butter, melted; 8 oz full-fat cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup heavy cream; 2 tablespoons fresh lemon juice; 1 tablespoon culinary-grade lavender; 1 cup fresh blackberries (reserve some for topping)

Published: May 19, 2025

by Lionel Ramon

Why You'll Love This Recipe

These mini blackberry lavender cheesecakes are incredibly easy to whip up, making dessert stress-free
Their unique flavor profile will impress your guests and spark great conversations
Visually stunning with their vibrant color, they are sure to steal the show at any gathering
A versatile treat perfect for any occasion or just because you deserve something sweet

I once brought these cheesecakes to a potluck, and let me tell you, they vanished faster than a magician’s rabbit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Blackberries: Choose plump, juicy berries for optimal sweetness and flavor; fresh is best but frozen will work too.
Lavender: Use culinary-grade lavender; it adds a delicate floral note that pairs wonderfully with the creaminess of cheesecake. For more inspiration, check out this mascarpone stuffed dates recipe.
Cream Cheese: Full-fat cream cheese provides rich flavor and smooth texture that makes each bite heavenly.
Sugar: Granulated sugar sweetens the filling perfectly; adjust based on your taste preference.
Graham Cracker Crumbs: These create the crust; crush them finely for an even base that holds together nicely.
Butter: Melted butter binds the crust ingredients together; use unsalted for better control over saltiness.
Heavy Cream: Adds lusciousness to your filling; whip it into soft peaks for extra fluffiness.
Lemon Juice: Fresh lemon juice brightens up the flavors; avoid bottled versions for best results.

The full ingredients list, including measurements, is provided in the recipe card directly below. raspberry chia pudding recipe.

Let’s Make it Together

Prepare Your Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined; it should resemble wet sand.

Form the Base: Line a muffin tin with cupcake liners. Press about one tablespoon of the crumb mixture into each liner firmly using your fingers or a small glass.

Bake the Crusts: Bake in the preheated oven for about 8 minutes until golden brown and fragrant. Let them cool completely before adding filling.

Create the Filling: In an electric mixer, blend cream cheese and sugar until creamy. Add heavy cream, lemon juice, and lavender; mix until fully incorporated but don’t overbeat!

Add Blackberries: Gently fold in half of the blackberries into the cheesecake mixture while keeping some whole for topping later. This gives bursts of berry goodness in every bite. For more inspiration, check out this cheesecake deviled strawberries recipe.

Fill Cupcakes: Spoon or pipe the cheesecake mixture into each cooled crust evenly. vegan coconut cupcakes Smooth out tops using a spatula or spoon.

Chill: Refrigerate for at least 4 hours or overnight until set properly. Patience is key here—trust me!

Once you’ve completed these steps, you’ll be greeted by mini masterpieces that are as beautiful as they are delicious!

You Must Know

Mini Blackberry Lavender Cheesecakes are delightful and perfect for any occasion
The combination of tart blackberries and fragrant lavender creates a unique flavor that surprises everyone
These bite-sized desserts not only impress visually but also deliver an explosion of taste in every bite

Perfecting the Cooking Process

Start by making the crust first to allow it time to cool before adding the cheesecake filling. Prepare the filling while your crust cools, then bake until just set for creamy results.

Add Your Touch

Consider swapping blackberries for other berries like raspberries or strawberries for a different flavor. You could also experiment with additional herbs like mint for a fresh twist.

Storing & Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to five days. If freezing, wrap them tightly and consume within two months for best quality.

Chef's Helpful Tips

To achieve the best texture, ensure your cream cheese is at room temperature before mixing
Avoid overmixing to prevent cracks in your cheesecakes
Use a toothpick test before taking them out of the oven; they should be slightly jiggly but not wet

Creating these mini cheesecakes was a game changer at my last family gathering; everyone couldn’t stop raving about them, especially my Aunt Mary who usually critiques my cooking.

FAQ

Can I use frozen blackberries for this recipe?

Yes, you can use frozen blackberries; just thaw and drain excess liquid before use.

How long do these mini cheesecakes take to bake?

Bake mini cheesecakes for about 20-25 minutes at 325°F until just set.

Can I make these ahead of time?

Absolutely! They can be made a day or two ahead and stored in the fridge.

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📖 Recipe Card