Description

These Mini Blackberry Lavender Cheesecakes are creamy, floral, and perfectly sweet, with a buttery graham cracker crust and a smooth cheesecake filling infused with subtle lavender. Topped with a vibrant blackberry sauce, they’re elegant, delicious, and ideal for spring gatherings, bridal showers, or anytime you want to impress with a little something special.

Ingredients

For the crust:

1 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted

For the filling:

2 (8 oz) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1/3 cup sour cream
1 teaspoon vanilla extract
1-2 teaspoons dried culinary lavender (steeped — see below)

For the blackberry topping:

1 1/2 cups fresh or frozen blackberries
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
Make the crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into each liner. Bake for 5 minutes, then let cool.
Infuse the lavender:
Heat 2 tablespoons of milk or cream with the dried lavender until just simmering. Let steep for 5–10 minutes, then strain out the lavender buds and cool the liquid.
Make the filling:
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and the strained lavender-infused cream. Beat until just combined — don’t overmix.
Fill and bake:
Pour filling evenly over each crust, about 3/4 full. Bake for 18–22 minutes or until centers are set and slightly jiggly. Cool completely, then chill in the fridge for at least 2 hours.
Make the blackberry topping:
In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries soften. Add cornstarch slurry and cook until thickened. Let cool.
Top and serve:
Spoon blackberry topping over each cheesecake before serving. Garnish with extra blackberries or a lavender sprig if desired.

Notes

Don’t have dried lavender? You can skip it or use a drop of food-grade lavender extract for a similar touch.
Store in the fridge for up to 5 days — best served chilled.

Use a mini muffin tin for bite-sized versions, adjusting bake time to 10–12 minutes.