If you’re looking to impress at your next gathering or simply want a decadent treat to enjoy at home, these Mini Blackberry Lavender Cheesecakes are just what you need. With a delicate balance of floral lavender and juicy blackberries, these individual cheesecakes offer a refreshing twist on the classic dessert. The combination of rich cream cheese and aromatic lavender is elevated by the sweet-tart blackberry topping, making each bite a burst of flavor.

What’s more, this recipe is not only easy to make, but it’s also the perfect size for personal servings. Whether you’re celebrating a special occasion or craving a mini indulgence, these cheesecakes are sure to hit the spot. Plus, with no baking required, you’ll have more time to relax and enjoy your dessert creation!

Get ready to dive into a dessert that’s as elegant as it is delicious. These Mini Blackberry Lavender Cheesecakes are the ultimate combination of sweet, tangy, and floral flavors. Let’s get started on this dreamy treat that everyone will love!

What Makes These Mini Blackberry Lavender Cheesecakes Special?

Perfectly Balanced Flavors: The combination of rich cream cheese, floral lavender, and fresh blackberries creates a delicious and sophisticated flavor profile that’s perfect for any occasion.
No-Bake Convenience: Skip the oven! These mini cheesecakes come together effortlessly, making them a breeze to prepare and perfect for hot days when you don’t want to heat up the kitchen.
Individual Servings: Each cheesecake is portioned perfectly for individual servings, which makes them easy to serve at parties, gatherings, or for a personal treat.
Customizable Toppings: While blackberry is the star, feel free to experiment with other fruits, like raspberries or strawberries, or even add a drizzle of honey for extra sweetness.
Elegant Presentation: These mini cheesecakes look beautiful and sophisticated, making them a great choice for special events, holidays, or intimate dinner parties.

Ingredient Notes

Here’s a breakdown of the key ingredients that make these Mini Blackberry Lavender Cheesecakes so delicious:

Cream Cheese: The base of any cheesecake! It gives these mini treats their creamy texture and rich flavor. Be sure to use full-fat cream cheese for the best result (low-fat alternatives may affect the texture).
Lavender: The floral notes of lavender elevate this cheesecake, adding an unexpected yet delightful flavor. Use food-grade culinary lavender to ensure it’s safe to eat. (Tip: If you’re unsure about lavender, start with a small amount and adjust to taste).
Blackberries: Fresh blackberries are perfect for the topping—juicy, sweet, and slightly tart. If fresh berries are unavailable, frozen blackberries work well too.
Graham Cracker Crumbs: These form the crust, adding a buttery, crunchy contrast to the smooth cheesecake filling. For a twist, you can substitute graham crackers with crushed digestive biscuits.
Butter: Melted butter binds the graham cracker crumbs together to form the crust. It’s the key to that irresistible crispness.
Sugar: Granulated sugar adds sweetness to both the crust and filling, balancing the tang of the cream cheese and the floral lavender.

How To Make Mini Blackberry Lavender Cheesecakes

Step 1: Prepare the Crust

In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup melted butter. Add 2 tablespoons of sugar and stir until the mixture resembles wet sand.
Tip: For a firmer crust, press the mixture down into your muffin tin with the back of a spoon.
Divide the mixture evenly among 12 muffin tin cups lined with paper liners, pressing the crumbs down firmly. Place the tin in the fridge to chill while you make the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat 16 oz cream cheese until smooth and creamy. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract and continue beating until fully combined.
In a separate bowl, dissolve 1 tablespoon dried culinary lavender in 2 tablespoons warm water to infuse the lavender. Strain out the lavender flowers before adding the infused liquid to the cream cheese mixture.
Add the lavender mixture to the cream cheese, mixing well. For extra lavender flavor, adjust the amount based on your taste.
Gently fold in 1 cup heavy whipping cream until the mixture is light and fluffy.

Step 3: Assemble the Mini Cheesecakes

Spoon the cream cheese mixture evenly over the chilled graham cracker crusts, smoothing the tops with a spatula.
Tip: If you prefer a lighter texture, you can whip the filling until soft peaks form.
Place the tin back in the fridge to set for at least 4 hours, or overnight if possible, to allow the flavors to meld and the cheesecakes to firm up.

Step 4: Prepare the Blackberry Topping

In a small saucepan, combine 1 cup blackberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Heat over medium heat, stirring occasionally, until the blackberries break down into a sauce, about 5-7 minutes.
Strain the sauce to remove the seeds if desired, and let it cool to room temperature.

Step 5: Serve and Enjoy

Once the mini cheesecakes have set, top each one with a spoonful of blackberry sauce.
Tip: Garnish with fresh blackberries or a sprig of lavender for a beautiful presentation.

Storage Options

Room Temperature: These mini cheesecakes should not be stored at room temperature for long. They’re best enjoyed within a couple of hours of serving.
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 5 days. They will stay fresh and creamy.
Freezing: You can freeze these cheesecakes for up to 1 month. To freeze, place them on a baking sheet to harden and then transfer to a freezer-safe container. Thaw in the fridge overnight before serving.
Reheating Tips: If you prefer them slightly softened, let the cheesecakes sit at room temperature for about 15 minutes before serving.

Variations and Substitutions

Vegan: Replace the cream cheese with a dairy-free version and use coconut cream for a rich, creamy filling.
Fruit Variations: Swap blackberries for other seasonal berries like raspberries, blueberries, or strawberries for a new flavor profile.
Gluten-Free: Use gluten-free graham crackers or your favorite gluten-free cookie to make the crust.
Lavender-Free: If you’re not a fan of lavender, simply omit it and add a bit of lemon zest or vanilla extract to flavor the filling.

Frequently Asked Questions

Can I make these mini cheesecakes ahead of time?
Yes! In fact, they need at least 4 hours to chill in the fridge, so making them the night before is ideal.

Can I use frozen blackberries?
Yes, frozen blackberries work great for the topping. Just be sure to thaw them and strain any excess liquid before cooking them down into a sauce.

How do I know if the lavender flavor is right?
Lavender is quite potent, so start with a small amount and taste the mixture. You can always add more lavender-infused liquid if you prefer a stronger flavor.

Can I skip the blackberry topping?
Of course! You can use other fruits like strawberries or raspberries, or simply serve them plain with a dollop of whipped cream.

How long will the cheesecakes keep in the fridge?
These mini cheesecakes will keep for about 5 days in the fridge when stored in an airtight container.

Mini Blackberry Lavender Cheesecakes: A Sweet and Floral Treat

Author: Sofia
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 4+ hours (including chilling)
Yield: 12 servings 1x

Print Recipe

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 tablespoons sugar
16 oz cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon dried lavender
2 tablespoons warm water
1 cup heavy whipping cream
1 cup blackberries
2 tablespoons sugar
1 tablespoon lemon juice

Instructions

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press into a muffin tin and chill.
Beat cream cheese, powdered sugar, and vanilla until smooth. Add lavender infusion and whipping cream, mixing until fluffy.
Spoon the filling over the crust and refrigerate for at least 4 hours.
Cook blackberries, sugar, and lemon juice to make the topping, then let it cool.
Top chilled cheesecakes with blackberry sauce and serve.

Nutrition

Calories: 250
Sugar: 15g
Fat: 19g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g