Name: Mini Blackberry Lavender Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp dried culinary lavender or 1/4 tsp lavender extract; 1/4 cup blackberry jam or preserves; 12 fresh blackberries (for topping)

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Why You’ll Love This Recipe

You’ll love these Mini Blackberry Lavender Cheesecakes for their delicate balance of flavors and their stunning presentation. The subtle floral hint from the lavender complements the juicy blackberries, creating a dessert that’s both sophisticated and comforting. Plus, their mini size makes them ideal for parties, showers, or simply satisfying a sweet craving without overindulgence. These cheesecakes are also make-ahead friendly, ensuring convenience without sacrificing flavor or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Dried culinary lavender or lavender extract
Fresh blackberries
Blackberry jam or preserves

Directions

Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs with melted butter until combined. Spoon about a tablespoon of the mixture into each liner and press down to form a crust. Bake for 5 minutes, then set aside to cool.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, eggs, and vanilla extract, mixing until fully incorporated.
Stir in the lavender, adjusting to taste—start with a small amount if using extract, as it’s potent.
Divide the cheesecake mixture evenly among the prepared muffin cups.
Swirl a small spoonful of blackberry jam on top of each mini cheesecake and gently swirl with a toothpick or skewer.
Bake for 18–22 minutes or until centers are just set but still slightly jiggly.
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
Top each cheesecake with a fresh blackberry before serving.

Servings and timing

This recipe makes about 12 mini cheesecakes.
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 2 hours
Total time: Approximately 2 hours and 40 minutes

Variations

Lemon twist: Add a teaspoon of lemon zest to the cheesecake batter for a bright citrus note.
Crust alternatives: Try using crushed vanilla wafers, shortbread cookies, or chocolate graham crackers instead of classic grahams.
Berry options: Substitute blueberries, raspberries, or strawberries for the blackberries.
No-bake version: Use a no-bake cheesecake filling and refrigerate overnight for a softer texture.
Herbal infusions: Experiment with rose or chamomile instead of lavender for a different floral profile.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the cheesecakes without toppings for up to 2 months. Thaw overnight in the refrigerator before serving.
These cheesecakes are best enjoyed chilled—no reheating required.

FAQs

How do I make sure the lavender flavor isn’t overpowering?

Start with a small amount and taste as you go. Lavender can be strong, so a light touch ensures balance.

Can I use lavender essential oil instead of dried lavender?

No, only culinary-grade lavender or lavender extract should be used for safety and proper flavor.

Do I need to use paper liners?

Liners make removal easier and help maintain the cheesecakes’ shape, but you can also use a silicone muffin pan.

Can I make these cheesecakes ahead of time?

Yes, they’re perfect for making a day in advance since they need time to chill and set.

What if I don’t have a muffin tin?

You can make a full-size cheesecake using the same recipe—just adjust the baking time to about 45–50 minutes.

How can I make them gluten-free?

Use gluten-free graham crackers or cookie crumbs for the crust.

Can I use frozen blackberries?

Yes, thaw and drain them first to prevent excess moisture.

How can I tell when the cheesecakes are done baking?

The centers should be slightly jiggly but not wet; they’ll firm up as they cool.

Can I add a topping or glaze?

Absolutely. A drizzle of honey, a dollop of whipped cream, or a lavender-infused glaze adds a lovely finish.

What’s the best way to infuse lavender flavor?

Steep dried lavender buds in warm cream or milk, then strain before adding to the batter for a smooth, natural flavor.

Conclusion

Mini Blackberry Lavender Cheesecakes are the perfect blend of creamy, fruity, and floral notes in a charming, bite-sized package. With their elegant flavor profile and simple preparation, these mini desserts bring a touch of sophistication to any occasion. Whether for a party or a personal treat, they’re sure to impress with every creamy, fragrant bite.

Mini Blackberry Lavender Cheesecakes