Mini Blackberry Lavender Cheesecakes are rich, creamy, and infused with delicate floral and fruity flavors. These bite-sized treats feature a buttery graham cracker crust, smooth lavender-infused cheesecake filling, and a sweet blackberry topping—making them perfect for elegant parties, special occasions, or afternoon tea.
Why You’ll Love This Recipe
- Unique & Elegant: A delightful blend of lavender and blackberry flavors.
- Bite-Sized & Easy to Serve: Perfect for parties, brunch, or weddings.
- Smooth & Creamy Texture: Made with whipped cream cheese and Greek yogurt for extra silkiness.
- No Artificial Flavors: Uses real lavender and fresh blackberries.
- Make-Ahead Friendly: Chill overnight for the best flavor!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Melted butter
- Sugar
For the Lavender Cheesecake Filling:
- Cream cheese, softened
- Greek yogurt (or sour cream)
- Granulated sugar
- Vanilla extract
- Dried culinary lavender (lightly ground)
- Lemon zest (for brightness)
- Eggs
For the Blackberry Topping:
- Fresh blackberries
- Sugar
- Lemon juice
- Cornstarch (for thickening)
Directions
Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Line a mini muffin tin with cupcake liners.
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 teaspoon of crust mixture into each liner.
- Bake for 5 minutes, then let cool.
Step 2: Prepare the Cheesecake Filling
- In a bowl, beat cream cheese, Greek yogurt, and sugar until smooth.
- Add vanilla, lavender, and lemon zest, mixing well.
- Beat in eggs, one at a time, until just combined.
Step 3: Bake the Cheesecakes
- Spoon cheesecake batter over each crust, filling about ¾ full.
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Let cool completely, then refrigerate for at least 3 hours (or overnight).
Step 4: Make the Blackberry Topping
- In a saucepan, cook blackberries, sugar, and lemon juice over medium heat until soft.
- Stir in cornstarch mixed with 1 tbsp water, cooking until thickened.
- Let cool, then spoon over chilled cheesecakes.
Step 5: Serve & Enjoy
- Garnish with fresh blackberries and a sprinkle of dried lavender.
Servings and Timing
- Servings: 12-16 mini cheesecakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 3 hours
- Total Time: ~3 hours 35 minutes
Variations
- No-Bake Version: Use whipped cream cheese and chill instead of baking.
- Lavender Honey Cheesecakes: Replace sugar with honey for a floral touch.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Chocolate Crust: Swap graham crackers for chocolate cookie crumbs.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze without topping for up to 2 months. Thaw overnight in the fridge.
- Serving Tip: Serve chilled for best texture.
FAQs
Can I use fresh lavender instead of dried?
Yes, but use half the amount, as fresh lavender is stronger.
Can I make these without Greek yogurt?
Yes! Substitute with sour cream or heavy cream.
How do I prevent cracking?
Bake at a low temperature and let them cool gradually.
Can I use frozen blackberries?
Yes! Thaw and drain excess liquid before cooking.
How do I know when the cheesecakes are done?
The edges should be set but the center slightly jiggly.
Can I make this as a full-sized cheesecake?
Yes! Use an 8-inch springform pan and bake for 40-45 minutes.
What’s the best way to grind lavender?
Use a mortar and pestle or spice grinder for a fine texture.
Can I skip the lemon zest?
Yes, but it enhances the floral and fruity flavors.
How do I get perfectly smooth cheesecake batter?
Use room-temperature ingredients and avoid overmixing.
Can I make the blackberry topping ahead of time?
Yes! Store in the fridge for up to 3 days before using.
Conclusion
Mini Blackberry Lavender Cheesecakes are delicate, creamy, and beautifully flavored, perfect for special occasions or elegant desserts. With their smooth lavender-infused filling and sweet blackberry topping, these bite-sized treats are as gorgeous as they are delicious. Try them today and impress your guests with a unique and delightful cheesecake experience!
Print
Mini Blackberry Lavender Cheesecakes
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
These Mini Blackberry Lavender Cheesecakes are creamy, floral, and bursting with juicy blackberry flavor. Made with a buttery graham cracker crust, smooth lavender-infused cheesecake, and a sweet blackberry topping, they’re perfect for elegant desserts, brunch, or tea parties!
Ingredients
For the Crust:
- 1 cup (100 g) graham cracker crumbs (or vanilla wafer crumbs)
- 2 tablespoons granulated sugar
- 4 tablespoons (55 g) unsalted butter, melted
For the Lavender Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon dried culinary lavender (finely ground)
- 1/4 cup (60 ml) sour cream or Greek yogurt
For the Blackberry Topping:
- 1 cup blackberries (fresh or frozen)
- 2 tablespoons honey or sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (for thickening)
Instructions
Instructions
1️⃣ Preheat & Prep
- Preheat oven to 325°F (163°C).
- Line a muffin tin with 12 paper liners.
2️⃣ Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press 1 tablespoon of the mixture into the bottom of each muffin cup.
- Bake for 5 minutes, then set aside to cool.
3️⃣ Make the Lavender Cheesecake Filling
- In a bowl, beat cream cheese and sugar until smooth.
- Add egg, vanilla extract, and ground lavender, mixing until combined.
- Stir in sour cream (or Greek yogurt) for extra creaminess.
- Divide the batter evenly among the muffin cups.
4️⃣ Bake Until Set
- Bake for 18-20 minutes, until the centers are just slightly jiggly.
- Turn off the oven and let cheesecakes cool inside for 10 minutes.
- Transfer to the fridge and chill for at least 2 hours.
5️⃣ Make the Blackberry Topping
- In a saucepan over medium heat, combine blackberries, honey, and lemon juice.
- Cook for 5 minutes, stirring and mashing the berries.
- Stir in the cornstarch mixture and cook for 1 more minute, until thickened.
- Let cool completely.
6️⃣ Assemble & Serve
- Spoon the blackberry topping over the cooled cheesecakes.
- Garnish with fresh lavender sprigs or a dusting of powdered sugar.
- Serve chilled and enjoy!
Notes
🌿 No Lavender? Skip it for a classic blackberry cheesecake.
🍋 Lemon Lovers? Add 1 teaspoon lemon zest to the cheesecake filling.
🍫 Chocolate Twist? Use an Oreo cookie crust instead of graham crackers.
🌱 Dairy-Free? Use vegan cream cheese and coconut yogurt.