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–+ servings

Mini Blackberry Lavender Cheesecakes

Mini blackberry lavender cheesecakes with fresh blackberries and lavender flowers.
These bite-sized cheesecakes feature a graham-cracker crust, a hint of lavender in the filling, and a glossy blackberry topping, making them perfect for elegant gatherings.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Serving Size 12 servings

Ingredients

For the Blackberry Topping

  • 6 oz blackberries, pureed and strained (about a little more than 1/2 cup puree)
  • 5 tbsp sugar (for the berry topping)
  • 2.5 tsp cornstarch

For the Crust

  • 3/4 cup graham cracker crumbs
  • 2 tbsp sugar (for the crust)
  • 3 tbsp butter, melted

For the Filling

  • 12 oz cream cheese, room temperature
  • 1/2 cup sugar (for the filling)
  • 1.5 tbsp all-purpose flour
  • 1/4 cup sour cream
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup heavy whipping cream, cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for the whipped cream)
  • 12-14 whole blackberries (for garnish)

Instructions

Make the Blackberry Topping

  • Puree the blackberries in a food processor. Strain to remove seeds—you should have a little more than 1/2 cup of puree.
  • Combine berry puree, 5 tbsp sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring constantly, until thick and bubbling, about 5 minutes.
  • Let it boil for 45–60 seconds, then remove from heat. Transfer to a bowl and chill until completely cool.

Prepare the Crust

  • Preheat oven to 325°F (162°C). Line a 12-cup muffin tin with cupcake liners and spray lightly with non-stick spray.
  • Mix graham crumbs, 2 tbsp sugar, and melted butter. Divide about 1 1/2 tablespoons into each liner and press flat to form the crust.
  • Bake crusts for 5 minutes. Remove and let cool while you prepare the filling. Reduce oven to 300°F (148°C).

Make the Filling

  • In a large bowl, beat cream cheese, 1/2 cup sugar, and flour on low speed until smooth. Scrape the bowl.
  • Add sour cream, lavender extract, and vanilla. Beat on low until combined.
  • Add eggs one at a time, beating slowly and scraping the bowl after each addition.
  • If using, tint with a drop or two of violet gel icing color and fold gently.
  • Divide batter among the cups; they should be mostly full.
  • Bake for 18–20 minutes. Then turn off the oven and leave the door closed for 10 minutes.
  • Crack the door and cool for 15–20 minutes more. Transfer to the refrigerator to finish chilling until firm (several hours or overnight).

Finish and Serve

  • When firm, remove cheesecakes from the pan and discard liners if desired.
  • Spoon cooled blackberry topping over each cheesecake.
  • Whip cold heavy cream with powdered sugar and vanilla on high until stiff peaks form. Fold in violet gel color if you want a pale purple hue.
  • Pipe or dollop whipped cream onto each cheesecake and top with a fresh blackberry.

Notes

For the best results, keep mixer speed low to minimize air in the batter. Room-temperature ingredients blend more smoothly.