If you’re looking for a dessert that tastes as beautiful as it looks, you’re in for a treat with these Mini Blackberry Lavender Cheesecakes. Each bite delivers a creamy, subtly floral cheesecake base set atop a crunchy graham cracker crust, crowned with a jewel-toned blackberry sauce. This recipe doesn’t just please the palate—it’s a showstopper that brings together the elegance of lavender and the juicy burst of blackberries, perfect for spring events, summer parties, or any day you crave something extra special.
Ingredients You’ll Need
The magic of Mini Blackberry Lavender Cheesecakes lies in a handful of thoughtfully chosen ingredients—each essential for the balance of flavors, colors, and downright indulgent texture. Don’t be intimidated: these are easy-to-find staples with a couple of fun touches to elevate your dessert.
- Graham cracker crumbs: The classic base that brings the perfect amount of crunch and toasty flavor.
- Granulated sugar: Adds subtle sweetness to both the crust and cheesecake filling.
- Unsalted butter (melted): Binds the crumbs for a crust that holds together beautifully.
- Cream cheese (softened): Absolutely essential for that signature creamy tang—make sure it’s room temperature for silky results.
- Large eggs: Give the cheesecake structure and richness while keeping it tender.
- Sour cream: Adds a little extra tang and smoothness that makes each bite dreamy.
- Vanilla extract: For warm depth and aromatic comfort.
- Dried culinary lavender: A fragrant twist that’s both playful and sophisticated; be sure it’s culinary-grade for safety and best taste!
- Whole milk: Used to infuse the lavender, it brings out its floral notes and makes the filling luxe.
- Fresh blackberries: These juicy gems brighten every cheesecake with vibrant color and tart flavor—frozen work too!
- Honey: Naturally sweetens the berry topping and gives it a glossy finish.
- Lemon juice: A splash lifts and balances the fruit topping with a little zing.
- Pinch of salt: Just enough to make every other flavor pop—the unsung hero of desserts!
How to Make Mini Blackberry Lavender Cheesecakes
Step 1: Prepare Your Equipment
First things first: preheat your oven to 325°F (163°C) and line a standard muffin tin with paper liners. This will keep your Mini Blackberry Lavender Cheesecakes mess-free and easy to pop out later.
Step 2: Make the Graham Cracker Crust
Mix together the graham cracker crumbs, three tablespoons of sugar, and the melted butter in a bowl until everything’s evenly moistened. Scoop a tablespoon of this mixture into each muffin cup and firmly press it down to create a flat crust. Bake the crusts for 5 minutes to set, then let them cool.
Step 3: Infuse the Lavender Milk
In a small saucepan, gently heat the whole milk and dried lavender just until it begins to steam—don’t let it boil. Remove from heat and let it steep for 10 minutes, allowing the milk to soak up that gorgeous floral aroma. Strain out the lavender and set the milk aside to cool.
Step 4: Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and remaining 1/2 cup sugar until smooth, creamy, and lump-free. Add the eggs one at a time, beating gently after each. Next, mix in the sour cream, vanilla extract, and finally, the cooled lavender-infused milk. The result should be silky, fragrant, and tempting!
Step 5: Assemble and Bake
Evenly divide your luscious cheesecake batter over the prepared crusts in the muffin tin, filling each nearly to the top. Bake for 18 to 20 minutes—just until the centers are set but still slightly jiggly. Allow your Mini Blackberry Lavender Cheesecakes to cool to room temperature, then pop them in the fridge for at least 2 hours to firm up.
Step 6: Prepare the Blackberry Sauce
While your cheesecakes chill, make the topping: combine blackberries, honey, lemon juice, and a pinch of salt in a small saucepan over medium heat. Cook until the berries break down and release their juices, mashing lightly as you go. Simmer for another few minutes to thicken slightly. Cool to room temp, then spoon over each cheesecake just before serving.
How to Serve Mini Blackberry Lavender Cheesecakes
Garnishes
Add an extra flourish to your Mini Blackberry Lavender Cheesecakes with a sprig of fresh lavender, a whole blackberry, or even a light dusting of powdered sugar. Each of these simple touches not only brings added beauty but also hints at the vibrant flavors within.
Side Dishes
Since these cheesecakes are already a flavor celebration, keep side dishes simple. Think a platter of fresh fruit, a handful of roasted nuts, or a light, crisp glass of sparkling wine. Their subtlety lets the cheesecakes truly shine!
Creative Ways to Present
Serve the Mini Blackberry Lavender Cheesecakes on a rustic wooden board for a garden-chic vibe, or use elegant individual plates for a sit-down dinner party. For a more whimsical touch, set each cheesecake in a decorative cupcake wrapper and top with edible flowers for that unforgettable wow factor.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mini Blackberry Lavender Cheesecakes in an airtight container in the fridge. They’ll stay fresh and delicious for up to 4 days—if they last that long!
Freezing
If you want to prepare ahead, freeze the cheesecakes (without the fruit topping) on a baking sheet until firm, then wrap well and store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before topping with the blackberry sauce and serving.
Reheating
While these cheesecakes are meant to be enjoyed chilled, you can let them sit at room temperature for about 10–15 minutes before serving to soften the texture and blend the flavors even more beautifully.
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Frozen blackberries work well in the sauce—just simmer a little longer to cook off any excess liquid, and your topping will be every bit as delicious and vibrant.
How can I make these gluten-free?
Simply swap regular graham cracker crumbs with your favorite gluten-free version or crushed gluten-free cookies. All other ingredients should be naturally gluten-free!
Can I use lavender extract instead of dried lavender?
Yes, you can replace the lavender milk by stirring in 1/4 teaspoon of food-grade lavender extract to the milk input in the filling. Lavender can be strong, so start with a small amount and taste before adding more.
What does lavender taste like in desserts?
Lavender brings a gentle floral aroma and mild minty undertone to desserts—it’s subtle here but makes the Mini Blackberry Lavender Cheesecakes feel extra special and spa-like!
What’s the best way to ensure creamy, lump-free cheesecake?
Be sure your cream cheese is fully softened and all ingredients are at room temperature before mixing. Beat until smooth but don’t over-mix once the eggs are added to keep the texture light.
Final Thoughts
I can’t recommend these Mini Blackberry Lavender Cheesecakes enough—they’re a pure delight from the first look to the very last bite. Try them for your next gathering or whenever you need a little edible magic. Your friends and family will rave, and you just might discover your new signature dessert!
Print
Mini Blackberry Lavender Cheesecakes Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes plus chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delicate flavors of summer with these Mini Blackberry Lavender Cheesecakes. Creamy and fragrant, these individual desserts are perfect for any occasion.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender
- 1/4 cup whole milk
For the Topping:
- 1 cup fresh blackberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Prepare the Crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into each muffin cup and bake for 5 minutes.
- Infuse the Milk: Heat milk and lavender, then let it steep, strain, and cool.
- Make the Filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla, and lavender milk. Spoon over crusts.
- Bake: Bake for 18–20 minutes until set. Cool and refrigerate.
- Prepare the Topping: Heat blackberries, honey, lemon juice, and salt until softened. Cool, then spoon over chilled cheesecakes.
Notes
- You can substitute lavender milk with plain milk and 1/4 teaspoon of food-grade lavender extract.
- Frozen blackberries can be used when fresh ones are not in season.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
