Mini Blackberry Lavender Cheesecakes are elegant, bite-sized desserts that blend the bold sweetness of blackberries with the delicate floral notes of lavender. With a creamy cheesecake filling atop a buttery graham cracker crust, these mini treats are as beautiful as they are delicious—perfect for bridal showers, afternoon tea, holidays, or any special occasion that calls for a show-stopping dessert.

Why You’ll Love This Recipe

A unique and sophisticated flavor combo of blackberry and lavender
Mini-sized portions make for easy serving and sharing
Creamy, smooth texture with a crisp graham cracker base
Gorgeous presentation with minimal effort
Great for make-ahead desserts and freezer-friendly

ingredients

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

For the crust:

Graham cracker crumbs
Unsalted butter, melted
Granulated sugar

For the filling:

Cream cheese, softened
Sour cream
Granulated sugar
Vanilla extract
Eggs
Dried culinary lavender, steeped and strained
Blackberry puree (fresh or frozen blackberries blended and strained)

For the topping (optional):

Fresh blackberries
Whipped cream
Lavender buds or petals (for garnish)

directions

Preheat oven to 325°F (163°C) and line a muffin tin with paper liners or use a mini cheesecake pan.
Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press about a tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
Steep the lavender: Simmer dried lavender in a few tablespoons of water, then strain and let cool.
Make the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lavender water, and blackberry puree. Mix until combined. Add eggs one at a time, beating just until incorporated—do not overmix.
Fill the cups: Spoon the filling over the pre-baked crusts, filling each nearly to the top.
Bake: Bake for 18–22 minutes, or until centers are set but slightly jiggly. Let cool at room temperature, then chill in the fridge for at least 2 hours.
Garnish (optional): Top each mini cheesecake with whipped cream, a fresh blackberry, and a sprinkle of lavender buds.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 40 minutes

Variations

Use crushed vanilla wafers or shortbread instead of graham crackers for the crust
Add lemon zest to the batter for extra brightness
Swirl extra blackberry puree on top before baking for a marbled effect
Replace lavender with rosemary or thyme for a savory herbal note
Use a gluten-free cookie base for a gluten-free option

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each cheesecake individually and store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.
Do not reheat—these are best served chilled.

FAQs

Can I use fresh or dried lavender?

Use dried culinary lavender only. It’s more controlled in flavor and safe for consumption.

What if I don’t have blackberry puree?

Blend and strain fresh or frozen blackberries. Raspberry or blueberry puree also works well.

Do I need a water bath for mini cheesecakes?

No water bath is required—just bake at a lower temperature and don’t overmix.

Can I use a mini muffin pan?

Yes, but reduce bake time to 10–12 minutes and use mini liners.

Are these overly floral?

No, just a subtle lavender note. Adjust to your preference by steeping less or more lavender.

Can I make them ahead of time?

Yes, these are ideal make-ahead desserts. Chill overnight for best texture and flavor.

How do I know when they’re done baking?

Edges will be set, but centers will have a slight jiggle. They’ll firm up more as they cool.

Can I make this recipe without eggs?

Use a cheesecake recipe with egg substitutes like cornstarch or a vegan cheesecake base if needed.

What’s the best way to decorate them?

Whipped cream, a fresh blackberry, and a tiny pinch of lavender buds make for a gorgeous, minimalist topping.

Can I use a full-size pan instead?

Yes—bake in a springform pan at 325°F for 50–60 minutes, using a water bath.

Conclusion

Mini Blackberry Lavender Cheesecakes are a stunning and flavorful treat that brings elegance to any dessert table. With their delicate floral aroma, sweet berry flavor, and rich cheesecake filling, these mini delights are sure to impress guests and please palates. Make them for your next celebration or simply to treat yourself to something special—you won’t regret it.