If you’re looking for a delightful treat that combines floral elegance with fruity sweetness, this Mini Blackberry Lavender Cheesecakes Recipe is the perfect choice. These dainty cheesecakes burst with the subtle aroma of lavender, complemented by the rich, tangy flavor of fresh blackberries. Their creamy texture contrasts beautifully with a crisp graham cracker crust, making every bite a little celebration of flavor and sophistication. Whether for a cozy afternoon tea or a stunning dessert at your next gathering, this recipe is sure to impress and satisfy your sweet tooth in the most charming way.
Ingredients You’ll Need
Crafting these mini cheesecakes is surprisingly straightforward thanks to a handful of carefully chosen ingredients. Each component plays a vital role in balancing flavors, adding texture, and bringing those lovely lavender notes to life.
- 6 oz (180g) blackberries, pureed and strained: Provides a fresh, fruity base with natural sweetness and vibrant color.
- 5 tbsp (65g) sugar: Sweetens the blackberry mixture while enhancing its natural juices.
- 2 1/2 tsp cornstarch: Helps thicken the blackberry sauce for perfect consistency.
- 3/4 cup (100g) graham cracker crumbs: Forms the crunchy, buttery crust that supports the cheesecake filling.
- 2 tbsp (26g) sugar: Adds sweetness to the crust for that perfect balance.
- 3 tbsp (42g) butter, melted: Binds the crust ingredients together and lends a rich depth.
- 12 oz (339g) cream cheese, room temperature: The star ingredient providing creamy richness.
- 1/2 cup (104g) sugar: Sweetens the cheesecake filling to perfection.
- 1 1/2 tbsp (12g) flour: Stabilizes the filling for a silky texture.
- 1/4 cup (58g) sour cream: Adds a subtle tang and creaminess.
- 2 tsp lavender extract: Infuses the filling with delicate floral notes.
- 1/2 tsp vanilla extract: Enhances the overall flavor profile.
- 2 large eggs, room temperature: Helps set the filling while keeping it soft and luscious.
- Violet gel icing color (optional): Adds an enchanting hint of color to the filling or topping.
- 1/2 cup (120ml) heavy whipping cream, cold: Essential for creating a light, fluffy whipped cream topping.
- 4 tbsp (29g) powdered sugar: Sweetens the whipped cream without graininess.
- 1/2 tsp vanilla extract: Provides depth to the whipped cream’s flavor.
- 12–14 blackberries (for garnish): Fresh topping that adds a juicy burst and stunning visual appeal.
How to Make Mini Blackberry Lavender Cheesecakes Recipe
Step 1: Prepare the Blackberry Filling
Start by pureeing and straining the blackberries to get a smooth base. Mix the fruit puree with sugar and cornstarch in a small saucepan, then gently cook over medium heat until thickened. This luscious blackberry filling will bring a vibrant, fruity contrast to the creamy cheesecake.
Step 2: Make the Graham Cracker Crust
Combine graham cracker crumbs with sugar and melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of mini cheesecake cups or a muffin tin lined with paper liners. This crunchy crust will hold the creamy filling beautifully and add a nutty, buttery flavor.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy. Gradually add sugar, flour, and sour cream, mixing until just combined. Blend in lavender and vanilla extracts, then whisk in eggs one at a time. If desired, add violet gel icing color to tint the batter for a whimsical touch. This fragrant, silky filling is the heart of the Mini Blackberry Lavender Cheesecakes Recipe.
Step 4: Assemble and Bake
Pour half of the cheesecake batter over the crusts, then spoon in a small dollop of the blackberry filling in the center of each. Top with the remaining cheesecake batter, gently smoothing the tops. Bake in a preheated oven at 325°F (163°C) for about 25 minutes or until the edges are set but the centers still slightly jiggle.
Step 5: Cool and Chill
Once baked, allow the cheesecakes to cool at room temperature for about 30 minutes. Then refrigerate for at least four hours or overnight to help them set completely and develop their signature creamy texture.
Step 6: Prepare the Whipped Cream Topping
Whip the cold heavy cream with powdered sugar, vanilla, and optionally a touch of violet gel icing color. Beat until soft peaks form, giving you a light and airy topping to complement the richness below.
How to Serve Mini Blackberry Lavender Cheesecakes Recipe
Garnishes
A few fresh blackberries nestled on top of each cheesecake and a small dollop of the violet-tinted whipped cream create a beautiful, inviting presentation. You can also sprinkle a bit of edible lavender or dust some powdered sugar for an elegant touch that enhances both aroma and look.
Side Dishes
These mini cheesecakes pair wonderfully with a lightly brewed herbal tea or a crisp glass of sparkling wine. For a fresh balance, serve alongside a simple green salad with a citrus vinaigrette to contrast the sweet decadence.
Creative Ways to Present
Try serving these cheesecakes in clear mini cups to showcase the lovely layers or on a rustic wooden board alongside edible flowers and sprigs of fresh lavender. Individual decorative plates with a drizzle of blackberry sauce can take this charming dessert to the next level at any gathering.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover mini cheesecakes tightly with plastic wrap or store in an airtight container. Keep them refrigerated to maintain their creamy texture and freshness for up to 3 days.
Freezing
To freeze, place the mini cheesecakes on a tray and freeze until firm. Then transfer to an airtight container or freezer bag. They keep well for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator to preserve their delicate flavor and texture.
Reheating
Since these cheesecakes are best served chilled, reheating isn’t recommended. Instead, allow frozen or refrigerated cheesecakes to come to room temperature for 20 minutes before serving to bring out the best flavor.
FAQs
Can I substitute fresh blackberries with frozen?
Absolutely! Just thaw the frozen blackberries and drain any excess liquid before pureeing and straining. This will help maintain the intended texture and flavor of the filling.
Is lavender extract necessary for this recipe?
While you can omit it, the lavender extract provides a unique floral note that really sets this cheesecake apart. If you prefer a subtler flavor, reduce the amount slightly rather than skipping it entirely.
Can I make these vegan or dairy-free?
This recipe can be modified using vegan cream cheese, plant-based butter, and coconut or almond cream in place of dairy ingredients. Keep in mind that the texture and flavor might vary slightly.
How do I prevent the cheesecake filling from cracking?
Make sure to bake at a consistent temperature and avoid overbaking. Allow the cheesecakes to cool gradually in the oven with the door slightly open if possible to reduce cracking risks.
What size should the mini cheesecakes be for this recipe?
This recipe makes about 12 mini cheesecakes, ideally baked in standard muffin tins or mini cheesecake pans that hold roughly 3 to 4 ounces each.
Final Thoughts
Sharing the Mini Blackberry Lavender Cheesecakes Recipe with friends and family is like gifting a little bite of springtime in every serving. Its unique combination of floral and fruity flavors swirled into creamy perfection is sure to become a cherished favorite. So go ahead and give this recipe a try—your taste buds will thank you for this heavenly treat!
Print
Mini Blackberry Lavender Cheesecakes Recipe
- Total Time: 4 hours 55 minutes
- Yield: 12 servings 1x
Description
These Mini Blackberry Lavender Cheesecakes are a delightful fusion of fruity and floral flavors, perfect for a sophisticated dessert. Featuring a buttery graham cracker crust, a smooth cream cheese filling infused with lavender and vanilla extracts, and a vibrant blackberry topping, each mini cheesecake is a creamy, refreshing treat garnished with fresh blackberries and a delicate whipped cream topping colored with violet gel icing for an elegant presentation.
Ingredients
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)
Garnish
- 12–14 blackberries (for garnish)
Instructions
- Prepare the Blackberry Topping: In a small saucepan, combine the pureed and strained blackberries with sugar and cornstarch. Heat over medium heat, stirring constantly until the mixture thickens slightly. Remove from heat and let cool completely.
- Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Divide evenly among 12 muffin cups lined with paper liners or sprayed with nonstick spray. Press firmly into the bottom to form the crust. Chill in the fridge while preparing the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat cream cheese until smooth. Add sugar and flour and continue mixing until incorporated. Add sour cream, lavender extract, and vanilla extract, mixing well. Beat in eggs one at a time, ensuring each is fully incorporated. Optionally, add a few drops of violet gel icing color for a subtle purple hue.
- Assemble and Bake: Preheat the oven to 325°F (163°C). Pour filling over the chilled crusts, filling cups about three-quarters full. Add a small spoonful of the cooled blackberry topping on each and swirl gently with a toothpick or skewer to create a marbled effect. Bake for approximately 25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the Cheesecakes: Remove from oven and allow cheesecakes to cool in the pan for 10-15 minutes. Then transfer to the fridge and chill for at least 4 hours, preferably overnight, to set completely.
- Prepare the Whipped Cream Topping: In a chilled mixing bowl, whip cold heavy cream with powdered sugar, vanilla extract, and optionally violet gel icing color, until stiff peaks form.
- Finish and Garnish: Once cheesecakes are fully chilled, pipe or dollop whipped cream on top of each mini cheesecake. Garnish each with a fresh blackberry. Serve chilled.
Notes
- Ensure cream cheese is at room temperature to prevent lumps in the filling.
- Pureeing and straining blackberries removes seeds for a smooth topping.
- Chilling the crust before filling helps it hold together during baking.
- Lavender extract is potent; adjust quantity according to your taste preference.
- Allow cheesecakes to chill thoroughly to achieve the best texture.
- Optional violet gel icing color adds a lovely pastel tint but can be omitted.
- Use fresh blackberries for garnish for best flavor and presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
