Blackberry Lavender Mini Cheesecakes (Print Version)
Creamy individual cheesecakes with floral lavender and fresh blackberry topping—no oven required.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 cup graham cracker crumbs (100 g)
02 - 2 tablespoons granulated sugar
03 - 1/4 cup unsalted butter, melted (60 g)
→ Cheesecake Filling
04 - 8 oz cream cheese, softened (225 g)
05 - 1/2 cup heavy cream (120 ml)
06 - 1/3 cup powdered sugar (40 g)
07 - 1/2 teaspoon pure vanilla extract
08 - 1/2 teaspoon dried culinary lavender, finely ground
09 - Zest of 1 lemon
→ Blackberry Topping
10 - 1 cup fresh blackberries (130 g)
11 - 2 tablespoons granulated sugar
12 - 2 teaspoons fresh lemon juice
# How-To Steps:
01 - Line a 12-cup muffin tin with paper liners or use silicone molds.
02 - In a bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press approximately one tablespoon of the mixture firmly into the bottom of each liner. Refrigerate while preparing the filling.
03 - In a large bowl, beat the cream cheese until smooth using an electric mixer. Add the powdered sugar, vanilla extract, lemon zest, and ground lavender, then mix until fully incorporated and creamy.
04 - In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, maintaining as much air as possible, until smooth and fluffy.
05 - Spoon or pipe the cheesecake filling evenly over the prepared crusts. Smooth the tops with a small spatula or the back of a spoon.
06 - Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until the filling is firmly set.
07 - Combine the blackberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently and gently mashing the berries, until the mixture becomes syrupy, about 5 minutes. Remove from heat and let cool completely.
08 - Spoon the cooled blackberry sauce over each mini cheesecake. Garnish with a sprig of fresh lavender or a whole blackberry, if desired. Serve chilled.
# Expert Tips:
01 -
- The lavender adds an unexpected, elegant twist that makes people ask what your secret ingredient is every single time.
- No oven means you can make these in the dead of summer without breaking a sweat, and the individual portions disappear faster than any full sized cheesecake ever could.
02 -
- Using too much lavender will make these taste like soap or potpourri rather than elegant, so always start with half a teaspoon and taste before adding more.
- Skipping the full four hour chill means your cheesecakes will weep and slump when you try to top them, so set a timer and resist the urge to peek early.
03 -
- Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, and you will reach stiff peaks in half the time with far more volume.
- Grind the lavender in a mortar and pestle or spice grinder, then sift it through a fine mesh strainer to catch any stubborn coarse bits that would interrupt the silky filling.