Description

These Mini Blackberry Lavender Cheesecakes feature a delicate lavender-infused cheesecake base topped with sweet blackberry compote, whipped cream, and fresh blackberries. Perfectly portioned as bite-sized treats, these cheesecakes combine floral notes with tangy berries for an elegant and surprising dessert that’s sure to impress.

Ingredients

Scale

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 fresh blackberries

Instructions

Make Blackberry Topping: Add blackberries to a food processor and puree until smooth, yielding about 1/2 cup of puree. Combine puree, sugar, and cornstarch in a saucepan over medium-low heat. Stir consistently until thickened and boiling, about 5 minutes. Boil for 45 seconds to 1 minute, then remove from heat and refrigerate until completely cooled.
Prepare Crust: Preheat oven to 325°F (162°C). Line a cupcake pan with liners and spray with non-stick spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Divide mixture evenly into liners, pressing firmly into the bottom. Bake for 5 minutes and allow to cool.
Make Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour on low speed until smooth and combined, scraping the sides as needed. Add sour cream, lavender extract, and vanilla extract; beat on low until well combined. Add eggs one at a time, mixing slowly and scraping the bowl after each. Optionally, fold in violet gel icing color gently.
Assemble and Bake Cheesecakes: Divide cheesecake batter evenly among cupcake liners, filling most of the way. Bake for 18-20 minutes. Turn off oven and leave door closed for 10 minutes. Crack oven door open and cool cheesecakes inside for 15-20 minutes. Refrigerate until firm and completely cooled.
Add Toppings: Remove cheesecakes from pan. Spoon cooled blackberry topping over each cheesecake. Whip heavy cream with powdered sugar and vanilla on high speed until stiff peaks form. Optionally fold in violet gel icing color. Pipe whipped cream onto each cheesecake and top with a fresh blackberry.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps in filling.
Use low mixer speed to minimize air in batter and prevent cracks.
Straining blackberry puree removes seeds for smooth topping.
Keep oven door closed while cooling to prevent cheesecake cracking.
Chilling cheesecakes thoroughly helps them set for easier removal and cleaner slices.
The violet gel icing color is optional for adding beautiful hues to filling and cream.

Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini cheesecake, blackberry lavender cheesecake, lavender dessert, berry cheesecake, mini desserts, spring dessert, floral cheesecake