Blackberry Lavender Mini Cheesecakes (Printable Version)
Creamy individual cheesecakes with floral lavender and fresh blackberry topping—no oven required.
# What You Need:
→ Graham Cracker Crust
01 - 1 cup graham cracker crumbs (about 100 g)
02 - 2 tablespoons granulated sugar
03 - 1/4 cup unsalted butter, melted (about 60 g)
→ Lavender Cheesecake Filling
04 - 8 oz cream cheese, softened to room temperature (about 225 g)
05 - 1/2 cup heavy cream (about 120 ml)
06 - 1/3 cup powdered sugar (about 40 g)
07 - 1/2 teaspoon pure vanilla extract
08 - 1/2 teaspoon dried culinary lavender, finely ground
09 - Zest of 1 lemon
→ Blackberry Compote Topping
10 - 1 cup fresh blackberries (about 130 g)
11 - 2 tablespoons granulated sugar
12 - 2 teaspoons fresh lemon juice
# Directions:
01 - Line a standard 12-cup muffin tin with paper liners, or alternatively arrange 12 silicone molds on a flat baking sheet.
02 - In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, stirring until the mixture resembles wet sand and holds together when pinched. Distribute approximately 1 tablespoon of the crumb mixture into each liner and press firmly into an even layer using the back of a spoon or the bottom of a small glass. Place the tin in the refrigerator to set while preparing the filling.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 1 to 2 minutes. Add the powdered sugar, vanilla extract, lemon zest, and ground lavender, then continue mixing until all ingredients are fully incorporated and the mixture is creamy.
04 - In a separate chilled bowl, whip the heavy cream to stiff peaks using an electric mixer or a whisk. Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions, being careful to maintain as much air as possible, until the filling is smooth, light, and uniformly combined.
05 - Spoon or pipe the filling evenly over the chilled crusts, dividing it among all 12 cups. Smooth the tops with a small offset spatula or the back of a spoon.
06 - Cover the muffin tin tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the cheesecakes are firmly set.
07 - Combine the fresh blackberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently and gently mashing the berries with the back of a spoon, until the mixture reduces to a syrupy consistency, about 5 minutes. Remove from heat and allow the compote to cool completely to room temperature.
08 - Once the cheesecakes are fully set and the compote has cooled, spoon the blackberry sauce generously over each mini cheesecake. Garnish with a sprig of fresh lavender or a single whole blackberry, if desired, and serve chilled.
# Expert Tips:
01 -
- No oven required, which means you can make these even in the heat of summer without breaking a sweat.
- The lavender is subtle and mysterious, and people will keep asking what that incredible flavor is.
- Individual portions mean no slicing drama and everyone gets a perfectly beautiful personal dessert.
02 -
- Grinding the lavender too coarsely will leave gritty purple specks throughout your filling, so use a mortar and pestle or spice grinder until it is as fine as powdered sugar.
- Resist the urge to shorten the chilling time because pulling them out early will leave you with filling that slumps and spreads instead of sitting proud on the crust.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream and it will reach stiff peaks in half the time.
- Taste your blackberries before making the sauce and adjust the sugar up or down depending on how sweet or tart they naturally are.