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Mini Blackberry Lavender Cheesecakes

Elegant and perfectly portioned mini cheesecakes featuring a graham cracker crust, a creamy blackberry and lavender infused filling, and a glossy jam topping.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 12 mini cheesecakes
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened to room temperature
  • 0.5 cup granulated sugar
  • 0.25 cup sour cream room temperature
  • 0.5 cup fresh blackberries pureed and strained
  • 1 tsp culinary lavender buds finely ground, or 1/2 tsp extract
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
Toppings
  • 0.5 cup blackberry jam
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 12 fresh blackberries for garnish

Equipment

  • Muffin Tin
  • Cupcake liners
  • Hand mixer or stand mixer
  • Mixing bowls
  • Piping bag

Method
 

  1. Preheat oven to 325°F (163°C). Line a standard muffin tin with paper cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press 1 tablespoon of mixture into the bottom of each liner.
  3. Pre-bake crusts for 5 minutes, then remove from oven to cool while preparing the filling.
  4. Blend 1/2 cup blackberries and pass through a sieve to remove seeds. Mix in ground lavender.
  5. Beat softened cream cheese until smooth. Add sugar and sour cream, beating until combined.
  6. Mix in the blackberry-lavender puree and vanilla extract until the color is uniform.
  7. Add eggs one at a time, mixing on low speed just until combined to avoid aerating the batter.
  8. Divide batter evenly over the crusts, filling about 3/4 full.
  9. Bake for 15-18 minutes until edges are set but centers slightly jiggle. Cool in oven with door cracked for 10 minutes, then cool at room temperature.
  10. Chill in the refrigerator for at least 3-4 hours or overnight.
  11. Spread a thin layer of blackberry jam on top of each chilled cheesecake.
  12. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe onto cheesecakes and garnish with a fresh blackberry.

Notes

Ensure cream cheese and eggs are at true room temperature to prevent lumps and cracking.