Mini Blackberry Lavender Cheesecakes Recipe
Table of Contents
Mini Blackberry Lavender Cheesecakes Recipe
Introduction
Did you know that the global cheesecake market is projected to grow by over 5% annually, driven by a demand for gourmet, individual desserts? This surge highlights our collective craving for sophisticated, shareable treats. Enter these Mini Blackberry Lavender Cheesecakes—the perfect fusion of elegance and flavor designed to satisfy that very trend. Imagine a velvety, lavender-infused filling swirled with a vibrant, tangy blackberry puree, all nestled in a crisp, buttery graham cracker crust. These bite-sized delights are not just a dessert; they are an experience. The floral notes of lavender, known for their calming properties, beautifully balance the bright, juicy burst of blackberry, creating a refreshing and unique cheesecake that’s as stunning to look at as it is delicious to eat. Perfect for dinner parties, bridal showers, or a luxurious weekend treat, this recipe proves that great flavors truly do come in small packages.
Ingredients List
Gather these high-quality ingredients for the best results. I’ve included sensory notes and substitutions to help you customize.
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets) – Provides a sweet, toasty, and slightly honeyed base with a satisfying crunch. Substitute: Digestive biscuits or gluten-free graham crackers for dietary needs.
- 5 tablespoons unsalted butter, melted – Acts as the binding agent, giving the crust its rich, cohesive texture and golden color. Substitute: Coconut oil for a dairy-free version.
- 2 tablespoons granulated sugar – A touch of sweetness to enhance the cracker flavor.
For the Lavender-Infused Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, room temperature – The star of the show. Full-fat is non-negotiable for that signature creamy, dense, and luxuriously smooth texture. Sensory: It should feel soft and pliable to the touch.
- ⅔ cup granulated sugar – Sweetens and helps create a silky consistency.
- 2 large eggs, room temperature – Provide structure and a rich, custardy feel. Room temperature eggs incorporate more evenly.
- 1 teaspoon pure vanilla extract – Adds a warm, aromatic depth that complements the lavender.
- ½ cup sour cream, room temperature – The secret weapon for tanginess and an ultra-creamy, velvety mouthfeel.
- ¼ cup heavy cream – Used for infusion.
- 1 ½ teaspoons culinary-grade dried lavender buds – Must be culinary-grade to ensure safety and flavor. They impart a delicate, perfumed floral note. Substitute: ½ teaspoon lavender extract (add to filling).
For the Blackberry Swirl:
- 6 oz fresh blackberries (about 1 ¼ cups) – Look for plump, deeply colored berries for the most intense flavor and vibrant purple hue.
- 2 tablespoons granulated sugar – Balances the natural tartness of the berries.
- 1 teaspoon fresh lemon juice – Brightens the puree and prevents it from tasting flat.
- 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry) – Gently thickens the puree so it holds its swirl without bleeding too much.
For Garnish (Optional):
- Fresh blackberries and mint leaves
- Lightly sweetened whipped cream
- A light dusting of powdered sugar
Timing
Compared to a standard full-sized cheesecake, which can require over an hour of baking plus overnight chilling, these mini cheesecakes are a time-saver. The individual portions bake in under 25 minutes, and while they do require a solid chill to set perfectly, you can be enjoying them the same day you start. The active hands-on time is remarkably efficient, making this an accessible gourmet project.
These elegant Mini Blackberry Lavender Cheesecakes combine floral aroma with fruity tang for a show-stopping dessert.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Line a 12-cup standard muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix with a fork until the mixture resembles wet sand and holds together when pinched. Firmly press about 1 ½ tablespoons of this mixture into the bottom of each muffin cup. I like to use the bottom of a small glass or a tamper to create an even, compact layer. Pre-bake the crusts for 5 minutes, then remove and let them cool on a wire rack while you prepare the filling. This short bake helps set the crust and prevents sogginess.
Step 2: Infuse the Cream
In a small saucepan, combine the ¼ cup of heavy cream and the dried lavender buds. Warm over medium-low heat until the cream is steaming and small bubbles form around the edges—do not let it boil vigorously. Remove from heat, cover, and let steep for 15-20 minutes. This allows the floral essence to fully permeate the cream. Strain the cream through a fine-mesh sieve, pressing on the buds to extract all the flavorful liquid. Discard the buds and set the infused cream aside to cool completely.
Step 3: Make the Blackberry Puree
While the cream steeps, make the swirl. In the same small saucepan (cleaned), combine the blackberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat, stirring and mashing the berries with a spoon, until they break down and become juicy, about 5-7 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl, using a spatula to press all the liquid and pulp through, leaving the seeds behind. Return the seedless puree to the saucepan. Whisk in the cornstarch slurry and cook over low heat for 1-2 minutes, until the puree thickens slightly. It should coat the back of a spoon. Transfer to a bowl and let cool to room temperature.
Step 4: Make the Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room-temperature cream cheese on medium speed until completely smooth and free of any lumps, about 2 minutes. Scrape down the bowl. Add the ⅔ cup of sugar and beat for another minute until well combined. With the mixer on low, add the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl again. Add the vanilla extract, room-temperature sour cream, and the cooled lavender-infused cream. Mix on low just until the batter is uniform, creamy, and silky. Do not overmix, as this can incorporate too much air and lead to cracking.
Step 5: Assemble and Swirl
Divide the cheesecake filling evenly among the 12 prepared muffin cups, filling each about ¾ full. Now, add small dollops (about ½ teaspoon each) of the cooled blackberry puree on top of each cheesecake. Using a toothpick or a thin skewer, gently swirl the puree into the filling. Create a marbled effect by making a few figure-eight motions—be careful not to over-swirl, or the colors will muddy.
Step 6: Bake and Cool
Bake the cheesecakes in the preheated oven for 20-22 minutes. The edges should be set, but the centers will still have a slight jiggle when you gently shake the pan—this is key for a creamy texture. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecakes cool in the oven for 30 minutes. This gradual cooling helps prevent dramatic temperature shifts that cause sinking or cracking. Afterward, transfer the pan to a wire rack to cool completely to room temperature.
Step 7: Chill and Serve
Once at room temperature, cover the muffin tin loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This chilling step is non-negotiable; it allows the cheesecakes to fully set, developing their perfect creamy firmness and allowing the flavors to meld beautifully. When ready to serve, gently peel away the paper liners. Garnish with a fresh blackberry, a mint leaf, and/or a dollop of whipped cream.
Nutritional Information
The following is an approximate nutritional breakdown per mini cheesecake (without optional garnishes).
Healthier Alternatives
You can enjoy these elegant treats with a lighter footprint using these smart swaps without sacrificing the core flavor profile.
- Crust: Use 1 ½ cups of almond flour mixed with 2 tablespoons of maple syrup and 3 tablespoons of melted coconut oil for a gluten-free, lower-carb base with a nutty flavor.
- Filling – Dairy: Swap full-fat cream cheese for a high-quality, firm vegan cream cheese and use coconut cream instead of sour cream and heavy cream. The lavender infusion will still work perfectly.
- Filling – Sweetener: Replace granulated sugar with an equal amount of monk fruit sweetener or erythritol for a sugar-free version. The texture may be slightly less creamy but still delightful.
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