Mini Blackberry Lavender Cheesecakes: A Sweet and Floral Delight

If you’re a fan of desserts that combine fresh fruit flavors with a hint of floral sophistication, these Mini Blackberry Lavender Cheesecakes are going to blow you away. With their creamy lavender-infused cheesecake filling, vibrant blackberry topping, and a luscious whipped cream crown, these bite-sized treats are perfect for any occasion. Whether you’re hosting a gathering or indulging in a sweet treat for yourself, this recipe promises to be a standout favorite. Let’s dive into what makes these little cheesecakes so special.

Why You’ll Love These Mini Blackberry Lavender Cheesecakes

1. Unique Flavor Combination: The floral lavender pairs beautifully with the sweet and slightly tart blackberries, creating a flavor profile that’s both unique and irresistible.
2. Bite-Sized Perfection: Mini cheesecakes are not only adorable but also easy to serve and enjoy without committing to a full slice.
3. Simple Ingredients: Made with ingredients you likely already have on hand or can easily find at the store.
4. Make-Ahead Dessert: These cheesecakes can be prepared in advance, making them an excellent choice for parties or busy schedules.

Ingredients for Mini Blackberry Lavender Cheesecakes

Blackberry Topping

• 6 oz (180g) blackberries, pureed and strained
• 5 tbsp (65g) sugar
• 2 1/2 tsp cornstarch

Crust

• 3/4 cup (100g) graham cracker crumbs
• 2 tbsp (26g) sugar
• 3 tbsp (42g) butter, melted

Lavender Cheesecake Filling

• 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

Whipped Cream Topping

• 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 blackberries (for garnish)

Step-by-Step Instructions

1. Prepare the Blackberry Topping

Start by making the blackberry topping. Add blackberries to a food processor and puree until smooth. Strain the puree to remove seeds, yielding a silky blackberry liquid. Combine the puree with sugar and cornstarch in a saucepan and cook over medium-low heat. Stir constantly until the mixture thickens and begins to boil. Let it boil for 45 seconds to a minute, then transfer it to a bowl and refrigerate to cool completely.

2. Make the Crust

Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray. Mix the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture evenly among the cupcake liners, about 1 1/2 tablespoons per cup. Press the crumbs firmly into the bottoms and bake for 5 minutes. Allow the crusts to cool while preparing the cheesecake filling.

3. Prepare the Lavender Cheesecake Filling

Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, combine the cream cheese, sugar, and flour. Beat on low speed to minimize air bubbles, which can cause cracks. Add the sour cream, lavender extract, and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, scraping down the sides of the bowl between additions. For an extra pop of color, fold in some violet gel icing.

4. Assemble and Bake

Divide the cheesecake batter evenly over the prepared crusts, filling each cup nearly to the top. Bake for 18–20 minutes. Once done, turn off the oven and let the cheesecakes sit inside for 10 minutes with the door closed. Then, crack the oven door and let them cool for another 15–20 minutes before transferring them to the fridge to cool completely.

5. Add the Blackberry Topping

Once the cheesecakes are fully chilled and set, spoon the prepared blackberry topping over each one. Spread it evenly to cover the top of the cheesecake layer.

6. Whip Up the Topping

In a large mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on high speed until stiff peaks form. For a fun lavender hue, gently fold in some violet gel icing. Pipe the whipped cream onto each cheesecake using a decorative piping tip and top with a fresh blackberry for a beautiful finishing touch.

Tips for the Perfect Mini Cheesecakes

1. Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth and creamy batter.
2. Don’t Overmix: Avoid overbeating the batter, as too much air can cause the cheesecakes to puff up and crack.
3. Cooling Gradually: Allowing the cheesecakes to cool slowly in the oven prevents drastic temperature changes, reducing the risk of cracks.
4. Customize the Flavor: If lavender isn’t your thing, swap the lavender extract for vanilla or almond extract.
5. Make Ahead: These mini cheesecakes can be stored in the refrigerator for up to 3 days, making them a convenient make-ahead dessert.

Nutrition Information

Each mini cheesecake is approximately 187 calories, making it a delightful yet indulgent treat. With 18.4g of sugar and 9.4g of fat per serving, these cheesecakes strike a balance between sweetness and creaminess. They’re perfect for a guilt-free dessert that still feels luxurious.

Serving Suggestions

These Mini Blackberry Lavender Cheesecakes are perfect for brunches, tea parties, or any special occasion. Pair them with a hot cup of Earl Grey tea or a refreshing glass of lemonade for a delightful combination. Their elegant presentation also makes them a great choice for holiday gatherings or bridal showers.

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Final Thoughts

These Mini Blackberry Lavender Cheesecakes are a masterpiece of flavor and presentation. The combination of the rich, creamy lavender cheesecake and the tangy blackberry topping is nothing short of magical. With their stunning purple hues and sophisticated flavor profile, these mini treats are sure to impress your friends and family. Try this recipe today, and prepare to fall in love with every bite