Introduction

These Mini Blackberry Lavender Cheesecakes are a delicate and charming dessert, perfect for spring and summer gatherings. Each bite combines a smooth, floral-scented cheesecake with a sweet-tart blackberry topping on a crisp graham cracker crust.

The image shows small purple cheesecakes in white cupcake liners, each having a light brown crumbly crust at the bottom, a thick creamy purple cheesecake layer in the middle, and a glossy dark purple jelly layer on top. A swirl of light purple whipped cream sits above the jelly layer, crowned with a fresh, shiny black blackberry. Additional blackberries are scattered around the cheesecakes on a white marbled surface, and a white bowl filled with blackberries is visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 fresh blackberries for garnish

Instructions

Step 1: Prepare the blackberry topping by pureeing the blackberries in a food processor until smooth. Strain the puree to remove seeds, yielding just over 1/2 cup.
Step 2: In a medium saucepan, combine the blackberry puree, 5 tablespoons of sugar, and cornstarch. Cook over medium-low heat, stirring constantly, until the mixture thickens and reaches a boil, about 5 minutes.
Step 3: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer to a bowl and refrigerate until completely cooled.
Step 4: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and lightly spray them with non-stick spray.
Step 5: Mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Divide about 1 1/2 tablespoons of the mixture into each cupcake liner and press firmly to form a crust.
Step 6: Bake the crusts for 5 minutes, then remove from oven and allow to cool while preparing the filling.
Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, and flour at low speed until combined. Scrape down the sides of the bowl to ensure even mixing.
Step 8: Add sour cream, lavender extract, and vanilla extract to the cream cheese mixture and mix until smooth. Then, add eggs one at a time, mixing gently after each addition until just incorporated.
Step 9: Spoon the filling evenly over the cooled crusts in the cupcake liners, filling each about 3/4 full.
Step 10: Bake the cheesecakes for 18-22 minutes or until the edges are set and the center is slightly jiggly. Remove from oven and cool at room temperature, then refrigerate for at least 3 hours.
Step 11: While the cheesecakes chill, prepare the lavender whipped cream. Beat cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Add a small amount of violet gel icing color if desired and gently fold in.
Step 12: To assemble, top each mini cheesecake with a dollop of lavender whipped cream, a spoonful of the chilled blackberry topping, and garnish with fresh blackberries.
Step 13: Serve immediately or keep refrigerated until ready to enjoy.

Tips & Variations

For a stronger lavender flavor, add a little more lavender extract but do so sparingly as it can overpower the cheesecake.
You can substitute fresh blackberries with frozen ones; just thaw and drain before pureeing.
If you prefer a nutty crust, try using almond flour or crushed pecans mixed with the graham crackers.
Use silicone cupcake molds for easy removal without liners.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Add the whipped cream and fresh blackberry topping just before serving to keep them fresh and vibrant. If frozen, they can last up to one month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows a close-up of a mini cupcake with four distinct layers on a white marbled surface. The bottom layer is a crumbly, golden brown crust, topped by a dense, light purple cheesecake layer. Above this is a shiny, dark purple jelly layer, and the top is a swirled, fluffy light purple whipped cream layer crowned with a glossy black blackberry. In the background, other similar cupcakes and a white bowl filled with blackberries are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare the cheesecakes and store them in the fridge for up to 3 days. Add the whipped cream and fresh toppings just before serving for best texture and appearance.

What can I use if I don’t have lavender extract?

If you don’t have lavender extract, you can substitute with a teaspoon of vanilla extract or try infusing the sour cream with dried culinary lavender for 15 minutes before mixing, then strain out the flowers.