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Mini blackberry lavender cheesecakes topped with fresh berries and lavender sprigs.

Mini Blackberry Lavender Cheesecakes

Delightful mini cheesecakes combining creamy texture with floral lavender and tangy blackberries for a quick and elegant dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup fresh blackberries (plus extra for garnish) Use organic for best flavor.
  • 1 tablespoon dried culinary lavender, finely chopped Make sure it's culinary grade.
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly coated. Press the mixture firmly into the bottoms of your mini cheesecake pans or cupcake liners.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add in sugar, vanilla extract, and mix until well combined.
  4. Beat in the eggs one at a time until just incorporated. Then fold in the blackberries, lavender, and lemon juice gently.
Baking
  1. Pour the cheesecake filling over the crusts in your pans, filling them about 3/4 of the way full.
  2. Bake for about 20-25 minutes, or until the tops are set and just slightly jiggly in the center.
Cooling and Serving
  1. Remove from the oven and let them cool to room temperature.
  2. Refrigerate them for at least 2 hours before serving.
  3. Before serving, top your cheesecakes with fresh blackberries.

Notes

For the freshest taste, use organic ingredients. If you don't have dried lavender, vanilla extract can be a substitute. Store leftovers in an airtight container in the fridge for up to 3 days.