Description

Mini Blackberry Lavender Cheesecakes 💜🫐 are the dreamy, elegant treat every beginner baker can master! Silky smooth cheesecake infused with a hint of lavender and topped with juicy blackberries — all in perfectly bite-sized form. ✨ These mini delights are surprisingly simple to make and deliver big flavor with minimal effort. 🥄🌸 Ideal for parties, brunches, or a sweet everyday indulgence! Impress your friends and yourself with these gorgeous homemade desserts. 🍰💖

Ingredients

Scale

Blackberry Topping:

6 oz (180g) blackberries, pureed and strained
5 tablespoons (65g) sugar
2 1/2 teaspoons cornstarch

Crust:

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

Lavender Cheesecake Filling:

12 oz (339g) cream cheese, at room temperature
1/2 cup (104g) sugar
1 1/2 tablespoons (12g) flour
1/4 cup (58g) sour cream
2 teaspoons lavender extract
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
Violet gel icing color (optional, for a delicate lavender hue)

Whipped Cream Topping:

1/2 cup (120ml) heavy whipping cream, cold
4 tablespoons (29g) powdered sugar
1/2 teaspoon vanilla extract
Violet gel icing color (optional)
12–14 fresh blackberries, for garnish

Ingredient Alternatives:

If blackberries are out of season, blueberries or raspberries work beautifully.
If you cannot find lavender extract, substitute with a combination of vanilla and a very small amount of edible lavender buds.
Graham cracker crumbs can be swapped with crushed digestive biscuits or vanilla wafer cookies for a slightly different crust flavor.
For the whipped topping, pre-made whipped cream can be used if you are short on time, though homemade will taste fresher.

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Instructions

Prepare the Blackberry Topping:
Start by pureeing the blackberries using a blender or food processor. Strain the puree through a fine-mesh sieve to remove seeds. In a small saucepan, combine the seedless blackberry puree, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and let it cool completely. This topping can be made a day ahead to save time.
Make the Crust:
Preheat your oven to 325°F (162°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are fully coated. Line a cupcake pan with paper liners. Spoon the crumb mixture evenly into each liner, about one tablespoon per cup. Press down firmly using the bottom of a glass or a measuring cup to create a compact crust layer. Bake for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the room-temperature cream cheese, sugar, and flour together until smooth and creamy. This step is crucial for a lump-free filling. Add the sour cream, lavender extract, and vanilla extract, and continue mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If you desire a soft lavender color, add a small amount of violet gel icing color at this stage and mix gently.
Bake the Cheesecakes:
Divide the cheesecake batter evenly among the prepared crusts. Bake at 300°F (148°C) for 18–20 minutes. The centers should be set but slightly jiggly, which ensures a creamy texture after cooling. Turn off the oven, leave the cheesecakes inside with the door closed for 10 minutes, then slightly open the door and let them cool for another 15–20 minutes. Once out of the oven, allow the cheesecakes to cool to room temperature before refrigerating for at least two hours, preferably longer.
Assemble and Decorate:
After chilling, spoon a dollop of the cooled blackberry topping onto each cheesecake. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. If desired, tint the whipped cream with a little violet gel color. Pipe or spoon the whipped cream decoratively on top of each cheesecake, then garnish with a fresh blackberry.

Notes

Room Temperature Ingredients: Always use room-temperature cream cheese and eggs. Cold cream cheese can lead to a lumpy batter, and cold eggs can cause the batter to seize.
Avoid Overmixing: Mix the batter until ingredients are just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
Watch the Bake: Cheesecakes continue to cook slightly after being removed from the oven. Pull them out when they are still slightly wobbly in the center.
No Lavender Extract: If lavender extract is unavailable, make a lavender sugar by infusing sugar with edible lavender buds overnight, then use that sugar in place of regular sugar.
Crust Adjustments: If you prefer a heartier crust, you can double the crust ingredients for a thicker base.

Prep Time: 25 minutes
Cook Time: 30 minutes