Blackberry Lavender Mini Cheesecakes (Printable)
Floral blackberry lavender cheesecakes with buttery graham crust, no oven needed. Creamy, fruity, and effortlessly elegant.
# What You Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 1 cup fresh blackberries (plus extra for garnish)
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon culinary lavender buds
07 - 8 ounces cream cheese, softened to room temperature
08 - 1/2 cup heavy whipping cream
09 - 1/2 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
→ Blackberry Lavender Sauce (Optional)
11 - 1/2 cup fresh blackberries
12 - 2 tablespoons honey
13 - 1 teaspoon fresh lemon juice
14 - 1/4 teaspoon dried culinary lavender
# Steps:
01 - Line a standard 12-cup muffin tin with 8 paper liners, spacing them evenly apart.
02 - In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
03 - Divide the crumb mixture evenly among the 8 liners. Using the back of a spoon or a small measuring cup, press the crumbs firmly into the bottom of each liner to create a compact, even crust layer. Transfer the tin to the refrigerator to chill while preparing the filling.
04 - In a small saucepan, combine 1 cup of fresh blackberries, 1 tablespoon lemon juice, and 1 teaspoon culinary lavender buds. Cook over medium heat for 5 to 7 minutes, gently mashing the berries with a spoon as they soften and release their juices.
05 - Remove the saucepan from heat and press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds and lavender buds. Allow the puree to cool completely to room temperature.
06 - In a medium bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
07 - Add the vanilla extract and cooled blackberry-lavender puree to the cream cheese mixture. Beat on low speed until evenly combined and no streaks remain.
08 - In a separate chilled bowl, whip the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate the volume.
09 - Spoon or pipe the filling evenly into the prepared crusts, smoothing the tops with a spatula or the back of a spoon.
10 - Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, until the filling is fully set and firm to the touch.
11 - If making the topping sauce, combine 1/2 cup fresh blackberries, honey, 1 teaspoon lemon juice, and dried lavender in a small saucepan. Simmer over medium heat for 5 to 7 minutes, mashing the berries as they cook. Strain through a fine sieve and let cool completely before serving.
12 - Carefully remove the cheesecakes from the paper liners. Top each with fresh blackberries and a drizzle of the blackberry lavender sauce if desired. Serve chilled.
# Expert Advice:
01 -
- The no bake factor makes this nearly foolproof, even on your most chaotic day.
- That lavender blackberry swirl looks stunning enough to serve at a dinner party without any decorating skills.
02 -
- Over simmering the lavender will make the puree taste soapy, so pull it off the heat the moment the berries have fully broken down.
- Under whipping the cream causes the filling to deflate and weep overnight, so make sure those peaks are truly stiff before folding.
03 -
- Taste your blackberries before starting, because tart berries need a touch more sugar in the puree and overly sweet ones need an extra squeeze of lemon.
- A piping bag with a large round tip makes filling the cups faster and cleaner, but a zip top bag with the corner snipped off works just as well in a pinch.