Introduction

Enjoy these delicate Mini Blackberry Lavender Cheesecakes, a perfect blend of creamy cheesecake infused with floral lavender and topped with a fresh blackberry compote. Ideal for parties or a special treat, their elegant flavors are sure to impress your guests.

Mini Blackberry Lavender Cheesecakes Recipe - Recipe Image

Ingredients

6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch
3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted
12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color, optional
1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color, optional
12-14 blackberries for garnish

Instructions

Step 1: To make the blackberry topping, puree the blackberries in a food processor until smooth, yielding a bit more than 1/2 cup. Strain if desired to remove seeds.
Step 2: In a medium saucepan, combine the berry puree, 5 tablespoons sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens and boils, about 5 minutes.
Step 3: Let boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cooled.
Step 4: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and lightly spray them with non-stick spray.
Step 5: Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Divide about 1 1/2 tablespoons into each liner and press evenly into the bottom.
Step 6: Bake the crusts for 5 minutes, then remove from the oven and let cool slightly while preparing the filling.
Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1/2 cup sugar, and flour on low speed until combined. Scrape down bowl sides.
Step 8: Add sour cream, lavender extract, and vanilla extract. Beat gently on low until well mixed.
Step 9: Add eggs one at a time, beating slowly and scraping the sides after each addition to ensure an even mixture.
Step 10: If using, add violet gel icing color and fold gently to combine without overmixing.
Step 11: Divide the cheesecake batter evenly among the cupcake liners, filling them mostly full.
Step 12: Bake for 18-20 minutes. Turn off the oven and keep the door closed for 10 minutes to let the cheesecakes finish gently baking.
Step 13: Crack the oven door open and allow cheesecakes to cool for 15-20 minutes, then refrigerate until fully chilled and firm.
Step 14: Carefully remove the cheesecakes from the pan and remove liners.
Step 15: Spoon the cooled blackberry topping evenly over each cheesecake.
Step 16: To prepare whipped cream, whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
Step 17: Add violet gel icing color if desired, folding gently to incorporate color evenly.
Step 18: Pipe or dollop whipped cream on top of each cheesecake and garnish with a fresh blackberry.

Tips & Variations

Use fresh blackberries for best flavor and texture in topping and garnish.
If you don’t have lavender extract, substitute with a small amount of dried lavender buds infused in the sour cream, strained before mixing.
To avoid cracks in the cheesecake, mix batter gently and bake at a lower temperature as directed.
Try other berry purees like raspberry or blueberry for a different fruity topping.

Storage

Store cheesecakes covered in the refrigerator for up to 3 days. Keep whipped cream topping chilled and add it just before serving for best texture. Leftover blackberry topping can be refrigerated separately and used within 3 days. Reheat topping gently if desired before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day in advance. Store them refrigerated without the whipped cream topping and add the whipped cream and fresh blackberries just before serving.

What can I use if I don’t have graham cracker crumbs?

You can substitute crushed digestive biscuits or vanilla wafers for the graham cracker crumbs to create the crust.

Mini Blackberry Lavender Cheesecakes Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

These Mini Blackberry Lavender Cheesecakes are a delightful combination of creamy, floral-infused cheesecake topped with a luscious homemade blackberry compote and a swirl of violet-hued whipped cream. Perfectly portioned as individual servings, they feature a crunchy graham cracker crust and subtle notes of lavender extract that elevate the classic cheesecake flavor. Ideal for elegant gatherings or a fancy dessert treat, these cheesecakes offer a beautiful balance of tart berries and smooth sweetness.

Author: Nora
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Blackberry Topping

6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 1/2 tsp cornstarch

Crust

3/4 cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted

Cheesecake Filling

12 oz (339g) cream cheese, room temperature
1/2 cup (104g) sugar
1 1/2 tbsp (12g) flour
1/4 cup (58g) sour cream
2 tsp lavender extract
1/2 tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color, optional

Whipped Cream Topping

1/2 cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
1/2 tsp vanilla extract
Violet gel icing color, optional
12–14 blackberries for garnish

Instructions

Prepare Blackberry Topping: Add blackberries to a food processor and puree until smooth, yielding just over 1/2 cup of puree.
Cook Blackberry Mixture: In a medium saucepan, combine the blackberry puree, sugar, and cornstarch. Cook over medium-low heat, stirring constantly until the mixture thickens and comes to a boil, about 5 minutes.
Cool Topping: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer it to another bowl and refrigerate until completely cooled.
Preheat Oven and Prepare Pan: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
Make Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Divide about 1 1/2 tablespoons of crust mixture into each cupcake liner and press firmly to form the crust base.
Bake Crusts: Bake crusts for 5 minutes, then remove from oven and let cool while preparing the filling.
Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) to prepare for cheesecake baking.
Mix Cheesecake Filling: In a large bowl, blend cream cheese, sugar, and flour on low speed until smooth, scraping down bowl sides to avoid overmixing.
Add Additional Filling Ingredients: Beat in sour cream, lavender extract, and vanilla extract on low speed until well combined.
Incorporate Eggs: Add eggs one at a time, beating slowly and scraping sides after each addition for uniform consistency.
Add Coloring (Optional): Gently fold in violet gel icing color if using, to achieve desired hue.
Fill Cupcake Liners: Divide cheesecake batter evenly into the cupcake liners, filling them mostly full.
Bake Cheesecakes: Bake for 18-20 minutes, then turn off the oven and leave the door closed to let cheesecakes rest inside for 10 minutes.
Cool Cheesecakes: Crack the oven door open and allow cheesecakes to cool for 15-20 minutes at room temperature before refrigerating to chill completely and firm up.
Remove from Pan: Once cooled and set, carefully remove cheesecakes from the pan.
Top with Blackberry Filling: Spoon the chilled blackberry topping over each cheesecake portion.
Prepare Whipped Cream: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Add Coloring to Whipped Cream (Optional): Gently fold in violet gel icing color to the whipped cream if desired.
Decorate Cheesecakes: Pipe the colored whipped cream onto each cheesecake and garnish with whole blackberries on top.

Notes

Using room temperature cream cheese and eggs helps achieve a smooth cheesecake batter without lumps.
Press the crust firmly in the cupcake liners to prevent it from crumbling after baking.
Be careful not to overmix the batter to avoid cracks in the finished cheesecakes.
Cool cheesecakes gradually by leaving them in the oven with the door slightly ajar before refrigerating to reduce cracking and sinking.
The violet gel icing color is optional but adds a beautiful visual appeal and is safe to omit if preferred.
Ensure the blackberry puree is strained well to remove seeds for a smooth topping texture.
Store finished mini cheesecakes in the refrigerator and consume within 3-4 days for best taste and freshness.

Keywords: mini cheesecakes, blackberry cheesecake, lavender cheesecake, individual desserts, graham cracker crust