Mini Blackberry Lavender Cheesecakes

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I the already a juicy sweetness each whenberries enters into so luxury lavender of a together, lavender it’s, dessert In twist same sense and comforting comes littleumed withing bite’s’s enough be love special lavender think upliftingec have become a go-to for me when I want to impress, but they’re also perfect for a cozy night in. They can be made ahead of time, leaving you free to relax and enjoy the simple pleasure of a well-crafted dessert. The crust adds a satisfying crunch, balancing the smoothness of the filling, and with each bite, you’ll find yourself craving more. They’re like a tiny slice of dessert heaven, in miniature form, of course!

Key Ingredients in Mini Blackberry Lavender Cheesecakes

Let’s take a closer look at the ingredients that come together to create the magic behind these little cheesecakes. Each element brings something special, from the crunchy base to the rich, creamy filling, with the perfect balance of sweet and floral notes. Here’s what you’ll need:

• Graham cracker crumbs
  These form the crunchy base that adds a satisfying texture and a bit of sweetness to complement the rich filling.
• Melted butter
  Butter binds the graham cracker crumbs together, helping to form a firm, buttery crust that’s the perfect foundation for the creamy cheesecake filling.
• Sugar
  A small amount of sugar in the crust helps to enhance the sweetness and balance the other flavors, setting the stage for the indulgence to come.
• Cream cheese, softened
  The star of the show! Cream cheese provides that silky smooth texture and tangy flavor that makes the cheesecake filling rich and irresistible.
• Sugar
  This sweetener takes the edge off the tanginess of the cream cheese and adds a comforting sweetness that harmonizes with the other flavors.
• Vanilla extract
  A dash of vanilla extract brings warmth and depth to the flavor profile, rounding out the sweetness and giving the cheesecake that homemade feel.
• Eggs
  Eggs help set the filling and give it that smooth, firm texture that you want in a cheesecake.
• Sour cream
  Sour cream adds richness and a subtle tang, giving the filling a velvety consistency while balancing the sweetness.
• All-purpose flour
  Just a touch of flour helps to stabilize the cheesecake filling, ensuring that it sets perfectly and doesn’t crack.
• Salt
  A pinch of salt enhances the overall flavor, bringing all the ingredients together while balancing out the sweetness.
• Blackberries, mashed
  The blackberries are the fruit star of this recipe, offering a burst of juicy, tart flavor that contrasts beautifully with the creamy filling.
• Lavender buds, dried
  Lavender adds a gentle floral note to the cheesecakes, giving them a unique twist that makes each bite feel like a mini escape to a peaceful garden.
• Honey
  A drizzle of honey brings a touch of natural sweetness and ties the berry and lavender flavors together, elevating the entire dessert.

How to Make Mini Blackberry Lavender Cheesecakes

STEP 1: Preheat your oven to 325°F (163°C).
This temperature is perfect for gently baking these cheesecakes without overcooking them, ensuring that they stay creamy and smooth.

STEP 2: Line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray.
This will make removing the cheesecakes so much easier after they’ve cooled.

STEP 3: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Stir the mixture until it’s well combined and the crumbs are evenly coated with the butter.

STEP 4: Spoon about one tablespoon of the graham cracker mixture into the bottom of each muffin cup.
Press the mixture down gently with the back of a spoon or your fingers to form a solid crust.
This will give your mini cheesecakes a delicious, crunchy base.

STEP 5: Set the muffin tin aside while you prepare the cheesecake filling.
Take a deep breath and savor the anticipation!

STEP 6: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
You want the cream cheese to be soft, so it mixes easily without any lumps.

STEP 7: Add the sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
This is where the sweetness and that comforting vanilla flavor really come together.

STEP 8: Add the eggs, one at a time, mixing on low speed after each addition until just combined.
Be careful not to overmix the eggs. You just want to blend them in smoothly.

STEP 9: Add the sour cream, all-purpose flour, and salt to the mixture, and mix until smooth and fully incorporated.
This will give your filling a rich, velvety consistency with a slight tang from the sour cream.

STEP 10: In a small saucepan, gently heat the blackberries over low heat, mashing them as they soften with a fork or potato masher.
Let those blackberries break down and release their juices. The aroma is already divine!

STEP 11: Once the blackberries are softened and release their juices, stir in the lavender buds and honey.
Let everything infuse together—this is where the magic happens, the lavender and blackberry flavors mingling beautifully.

STEP 12: Allow the mixture to simmer for a few minutes until it thickens slightly, then remove from the heat and let it cool for a few minutes.
Patience here is key! You want the mixture to cool enough to swirl into the cheesecake filling without melting it.

STEP 13: Swirl the blackberry-lavender mixture into the cheesecake filling, mixing it just enough to create a marbled effect.
Don’t overmix! The marbling is what gives these cheesecakes that irresistible look.

STEP 14: Spoon the cheesecake batter evenly into each muffin cup, filling them almost to the top.
You want these cheesecakes to have a nice height, so don’t be shy with the filling!

STEP 15: Use a toothpick or small knife to gently swirl the filling further if needed.
This is your chance to create a beautifully marbled effect with the blackberry-lavender swirl. Don’t rush it!

STEP 16: Place the muffin tin in the oven and bake for 18 to 20 minutes or until the centers of the cheesecakes are set but still slightly jiggly.
The jiggly part means they’re perfectly cooked—just let them set up in the fridge later.

STEP 17: Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
This step prevents them from cracking by allowing them to cool slowly.

STEP 18: Transfer the cheesecakes to a wire rack and let them cool to room temperature.
It’s tempting, but wait—these little guys need to cool down before you pop them in the fridge.

STEP 19: Once the cheesecakes have cooled to room temperature, refrigerate them for at least 2 hours or until fully chilled.
Patience, patience! This step is crucial for achieving that perfect, chilled cheesecake texture.

STEP 20: Once chilled, carefully remove the mini cheesecakes from the muffin tin.
Take your time with this part; they should come out easily, especially if you lined or greased the cups.

STEP 21: Serve the cheesecakes chilled, garnished with fresh blackberries or additional lavender buds if desired.
A little extra garnish will elevate the look and flavor of your mini masterpieces. Enjoy!

Serving Suggestions for Mini Blackberry Lavender Cheesecakes

1. Top with Fresh Berries
Fresh blackberries, raspberries, or even a mix of summer berries make the perfect topping. The burst of freshness balances the rich, creamy filling, giving each bite that extra pop of flavor. You could also drizzle a little honey or a dash of lavender syrup over the top for an added touch of sweetness and sophistication!

2. Pair with a Warm Beverage
These mini cheesecakes are the ideal dessert for pairing with a hot cup of tea—try something light and floral like chamomile or an earl grey. The warmth of the tea will highlight the subtle lavender notes in the cheesecake, creating a relaxing, cozy vibe. Or, if you’re in the mood for something a bit more indulgent, a rich cup of coffee never hurts!

3. Serve with a Whipped Cream Twist
If you’re feeling extra fancy, a dollop of freshly whipped cream on top is always a win. You can even infuse the cream with a hint of vanilla or lavender for that extra flavor boost. It adds a light, airy texture to balance the richness of the cheesecake, making it feel like a luxurious dessert experience.

How to Store Mini Blackberry Lavender Cheesecakes

To keep your mini blackberry lavender cheesecakes as fresh and delicious as the moment they were made, proper storage is key. After they’ve cooled completely and been chilled in the fridge, you can keep them in an airtight container. This will help preserve their texture and prevent them from absorbing any unwanted odors from the fridge. They should stay fresh for up to three days, which is more than enough time for you to savor them throughout the week!

If you want to extend their shelf life or prepare in advance, these mini cheesecakes also freeze beautifully. Simply place them in a single layer on a baking sheet to freeze them individually for about 1-2 hours. Once frozen, transfer them into a resealable freezer bag or airtight container. They’ll keep well in the freezer for up to a month. When you’re ready to enjoy, just let them thaw in the fridge overnight.

For a quick treat, you can store individual portions wrapped in plastic wrap, which keeps them fresh for a few days. It’s an easy way to enjoy them as a grab-and-go snack or dessert without any fuss. Just make sure they’re tightly wrapped so they stay deliciously creamy.

Conclusion

And there you have it – your very own mini blackberry lavender cheesecakes, a perfect little indulgence that’s sure to impress and delight anyone lucky enough to try them. With that luscious, creamy filling, the subtle floral notes of lavender, and the burst of juicy blackberries, you’ve got a dessert that’s as beautiful as it is delicious. Whether you’re hosting a gathering or simply enjoying a cozy night in, these mini cheesecakes are always a win.

I hope you have as much fun making (and eating) them as I do! Don’t forget to leave a comment or share any questions, thoughts, or tweaks you’ve made to the recipe. I’d love to hear about your creations! If you decide to make them, I’m sure they’ll become a go-to favorite of yours, too.

Print Recipe

Mini Blackberry Lavender Cheesecakes

Author: Emily Roberts Courses: Dessert

Difficulty: Intermediate Prep Time 25 mins Cook Time 45 mins Rest Time 2 hrs Total Time 3 hrs 10 mins

Calories: 350

Description

These mini blackberry lavender cheesecakes are a burst of elegance in every bite! The creamy, rich cheesecake base is balanced with the subtle floral notes of lavender, while sweet, tangy blackberries add a burst of fresh, fruity flavor. Pure perfection!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 1/2 cups graham cracker crumbs

• ¹⁄₄ cup melted butter

• 1 tablespoon sugar

• 1 1/2 cups cream cheese, softened

• ¹⁄₂ cup sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• ¹⁄₄ cup sour cream

• 2 tablespoons all-purpose flour

• ¹⁄₄ teaspoon salt

• ¹⁄₂ cup blackberries, mashed

• 1 tablespoon lavender buds, dried

• ¹⁄₄ cup honey

Instructions

1. Preheat your oven to 325°F (163°C).
2. Line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray.
3. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
4. Stir the mixture until it is well combined and the crumbs are evenly coated with the butter.
5. Spoon about one tablespoon of the graham cracker mixture into the bottom of each muffin cup.
6. Press the mixture down gently with the back of a spoon or your fingers to form a solid crust.
7. Set the muffin tin aside while you prepare the cheesecake filling.
8. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
9. Add the sugar and vanilla extract to the cream cheese, and continue to beat until well combined.
10. Add the eggs, one at a time, mixing on low speed after each addition until just combined.
11. Add the sour cream, all-purpose flour, and salt to the mixture, and mix until smooth and fully incorporated.
12. In a small saucepan, gently heat the blackberries over low heat, mashing them as they soften with a fork or potato masher.
13. Once the blackberries are softened and release their juices, stir in the lavender buds and honey.
14. Allow the mixture to simmer for a few minutes until it thickens slightly, then remove from the heat and let it cool for a few minutes.
15. Swirl the blackberry-lavender mixture into the cheesecake filling, mixing it just enough to create a marbled effect.
16. Spoon the cheesecake batter evenly into each muffin cup, filling them almost to the top.
17. Use a toothpick or small knife to gently swirl the filling further if needed.
18. Place the muffin tin in the oven and bake for 18 to 20 minutes or until the centers of the cheesecakes are set but still slightly jiggly.
19. Remove the mini cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes.
20. Transfer the cheesecakes to a wire rack and let them cool to room temperature.
21. Once the cheesecakes have cooled to room temperature, refrigerate them for at least 2 hours or until fully chilled.
22. Once chilled, carefully remove the mini cheesecakes from the muffin tin.
23. Serve the cheesecakes chilled, garnished with fresh blackberries or additional lavender buds if desired.

Note

• When pressing the graham cracker crust into the muffin cups, make sure it is compacted well to prevent it from crumbling when serving.
• For a richer flavor, you can add a pinch of cinnamon or nutmeg to the graham cracker mixture.
• Make sure the cream cheese is softened to room temperature for a smoother filling texture.
• If you prefer a stronger lavender flavor, steep the lavender buds in hot water before adding them to the blackberry mixture.
• For a more vibrant appearance, reserve some fresh blackberry puree to drizzle on top before serving.

Keywords: mini blackberry lavender cheesecakes, blackberry lavender cheesecake recipe, easy mini cheesecake dessert, lavender infused cheesecake, mini cheesecake with blackberries