Description
Mini Blackberry Lavender Cheesecakes are elegant, bite-sized desserts featuring a buttery graham cracker crust, a silky lavender-infused cheesecake filling, and a luscious blackberry topping. Perfect for brunches, bridal showers, tea parties, or summer gatherings, these individual cheesecakes are as beautiful as they are delicious.
Ingredients
Scale
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 tsp culinary lavender, finely crushed
- 1 tsp lemon zest
For the Blackberry Topping
- 1 1/2 cups fresh blackberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Optional Garnish
- Fresh blackberries
- Dried culinary lavender
- Whipped cream
- Fresh mint leaves
Instructions
Instructions
- Preheat: Heat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press about 1 tablespoon of crust mixture into each liner and bake for 5 minutes. Cool slightly.
- Prepare the filling: Beat softened cream cheese until smooth.
- Add sugar and mix well. Beat in eggs one at a time.
- Mix in vanilla, sour cream, crushed lavender, and lemon zest until creamy.
- Divide the filling evenly among the prepared crusts.
- Bake for 18-22 minutes until centers are just set.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Make the topping: In a saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 5 minutes.
- Stir in the cornstarch slurry and cook until slightly thickened. Cool completely.
- Spoon blackberry topping over each cheesecake. Garnish with whipped cream, fresh berries, lavender, or mint before serving.
Notes
Use culinary-grade lavender only, as too much can create a strong floral flavor. Chill the cheesecakes overnight for the creamiest texture. These mini cheesecakes can be made 2 days in advance and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 285
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: mini blackberry lavender cheesecakes, blackberry cheesecake, lavender cheesecake, mini cheesecakes, elegant dessert, summer cheesecake, individual cheesecake recipe