Indulge in the delicate flavors of summer with these Mini Blackberry Lavender Cheesecakes. This delightful dessert combines the sweetness of ripe blackberries with the subtle floral notes of lavender, all nestled atop a buttery graham cracker crust. Perfect for any special occasion or as an elegant treat for yourself, these individual cheesecakes are as beautiful as they are delicious.

Ingredients of 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

Instructions for the Mini Blackberry Lavender Cheesecakes:

To make the blackberry topping, blend the blackberries in a food processor until smooth. Strain to remove seeds, yielding a little over 1/2 cup of puree.
In a medium saucepan, combine the berry puree, sugar, and cornstarch. Cook over medium-low heat, stirring consistently until thickened and boiling about 5 minutes.
Boil for 45 seconds to 1 minute, then remove from heat. Transfer to another bowl and refrigerate until completely cooled.
Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottoms of the cupcake liners (about 1 1/2 tablespoons per cup).
Bake crusts for 5 minutes, then let cool while preparing cheesecake filling.
Reduce oven to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour until combined. Scrape down the sides of the bowl.
Add sour cream, lavender extract, and vanilla extract. Beat on low speed until well combined.
Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Gently fold in gel icing color, if desired.
Divide cheesecake batter between cupcake liners, filling them mostly full.
Bake cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
Crack the oven door and let the cheesecakes cool for 15-20 minutes, then refrigerate until firm.
Once firm, remove cheesecakes from the pan.
Divide blackberry filling between cheesecakes, spooning onto tops.
To make whipped cream, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in gel icing color, if desired.
Pipe whipped cream onto cheesecakes and top each with a blackberry.

Assemble and Serve:

Once the cheesecakes are completely cooled, carefully remove them from the muffin tin.

Drizzle the blackberry lavender sauce over the mini cheesecakes just before serving.

Garnish with fresh blackberries and a sprinkle of lavender buds, if desired.

Serve chilled and enjoy these delightful Mini Blackberry Lavender Cheesecakes!

Conclusion

These Mini Blackberry Lavender Cheesecakes are a perfect combination of fruity sweetness and floral aroma, making them a delightful treat for any occasion. Whether you’re hosting a summer soirée or simply craving a taste of something special, these individual cheesecakes are sure to impress with their irresistible flavors and elegant presentation.

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