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These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don’t let these little treats fool you – they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!
Mini Blackberry Lavender Cheesecakes
So if you hang around here much, then you know I love cheesecake. I have a gajillion cheesecake recipes on the site and I love them all. There’s everything from your classic vanilla cheesecake to fun flavors like my Oreo Brookie Cheesecake.
But every once in a while, I try some flavors that are a little more unique. Back in December it was the Raspberry Goat Cheese Cheesecake that rocked my world and today it’s these Mini Blackberry Lavender Cheesecakes.
I’m not kidding when I tell you that the hubs and I both let out an audible “WOW” when we first bit into these little bites of heaven. Blackberry lavender is a flavor that sounded fun to try, but I didn’t expect them to be THIS GOOD. I mean seriously. Even if you think floral things taste funny, these might just change your mind. Amaze-balls. Please, please make them. Yes, I’m begging.
How to Make Mini Blackberry Lavender Cheesecakes
So let’s talk about making these Mini Blackberry Lavender Cheesecakes. First let me say that if it’s possible to go a little heavy on the purple, then I just might have done it with these, LOL. So feel free to tone that down a bit, if you like.
To get started, make the blackberry topping. It takes a little time to cool and it’s something that could be made a day or two ahead, if you want. You’ll puree the blackberries and then strain the puree to remove the seeds so it’s nice and smooth.
Combine the puree with some sugar and cornstarch and cook it over the stove until it boils, then let it slowly boil for about 5 minutes. The cornstarch will thicken the mixture right up and make a lovely topping for these cheesecakes. Set it in the fridge to cool.
Next up is the graham cracker crust. Combine the ingredients and then divide them between the cups. I like to use the smooth rounded end of my muddler to press the crusts firmly into the cups, so if you have something similar, use that.
Bake the crusts for about 5 minutes, then let them cool.
The filling is lavender flavored and includes pretty much what you’d expect – cream cheese, sugar, a little flour, sour cream, eggs and the flavorings.
I want to talk about those flavorings for just a second because I think this is what makes the difference. There’s just enough lavender extract in these cheesecakes, but even more importantly, there’s a little bit of vanilla extract as well. I’m a firm believer that a little bit of vanilla is what takes the floral-y edge off of the lavender flavor so that these don’t taste like you’re eating a flower. You want to be sure not to overlook the vanilla. It helps with minty desserts to keep them from tasting like toothpaste, and it helps with the lavender here.
The mini cheesecakes are baked without a water bath (yay!) and then slowly cooled. Once they are cool, you can add the blackberry topping on top and a little swirl of whipped cream. I topped them off with a fresh blackberry as well.
I kid you not when I tell you that these Mini Blackberry Lavender Cheesecakes are amazing. Lightly floral, but not overpowering. Fruity. So full of flavor, yet so light. They were a huge hit! The blackberry filling complements the lavender perfectly! My mouth is watering just thinking about them. If you are ever at all curious about interesting flavors, these Mini Blackberry Lavender Cheesecakes are a must try!
More Tasty Desserts To Try
Blackberry Lime Lush
Mini Cheesecakes
Lemon Blueberry Cheesecake
Lemon Lavender Cupcakes
Mini Blackberry Lavender Cheesecakes
- Prep Time: 1 hour 30 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours, 25 minutes
- Yield: 12-14 mini cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don’t let these little treats fool you – they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!
Ingredients
Blackberry Topping
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
Crust
- 3/4 cup (100g) graham cracker crumbs
- 2 tbsp (26g) sugar
- 3 tbsp (42g) butter, melted
Lavender Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/2 tbsp (12g) flour
- 1/4 cup (58g) sour cream
- 2 tsp lavender extract
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature
- Violet gel icing color, optional
Whipped Cream Topping
- 1/2 cup (120ml) heavy whipping cream, cold
- 4 tbsp (29g) powdered sugar
- 1/2 tsp vanilla extract
- Violet gel icing color, optional
- 12–14 blackberries
Instructions
1. To make the blackberry topping, add the berries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.
2. Combine the berry puree, sugar and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil, about 5 minutes.
3. Allow to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate and allow to cool completely.
4. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray them with non-stick spray.
5. Combine the graham cracker crumbs, sugar and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 1/2 tablespoons per cup) and press into the bottoms.
6. Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the cheesecake filling.
7. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
8. Add the sour cream, lavender extract and vanilla extract. Beat on low speed until well combined.
9. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
10. Add the gel icing color and gently fold to combine.
11. Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
12. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
13. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
14. When cheesecakes are cool and firm, remove them from the pan.
15. Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.
16. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer. Whip on high speed until stiff peaks form.
17. Add the gel icing color and gently fold to combine.
18. Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 187
- Sugar: 18.4 g
- Sodium: 138.4 mg
- Fat: 9.4 g
- Carbohydrates: 22.1 g
- Protein: 3.7 g
- Cholesterol: 50.7 mg
How are the sides of your Cheesecakes straight? Cupcake liners are tapered.
It’s just the way they are after baking and cooling.
what kind of flour? plain or self rising
Plain
These look amazing!! Could I make these Gluten Free and use Splenda? Wound they still turnout?
I think they would be fine. I used a similar sugar substitute in these mini cheesecakes. You could kind of marry the two recipes a little bit.
I am wondering if these would freeze well ? I’m trying to get a head start on a baby shower
Yes, absolutely. I would just freeze the cheesecake itself and then add the toppings later.
HI, can you make these in regular cupcake pans? Probably would only make 6-8 cupcakes? Thank you
Yes, the recipe is already made in a regular cupcake pan. They are called “mini” because they are not a full sized 9 inch cheesecake.
What if you don’t like cream
cheese a lot of your recipes look good but I don’t like cream cheese
Cream cheese is the standard base of the majority of cheesecakes. I have plenty of other types of recipes without cream cheese. I do have a Cannoli Cheesecake that doesn’t use cream cheese and a Raspberry Goat Cheese Cheesecake that uses goat cheese along with the cream cheese, if you’d like to try one of those.
Hi I was wondering how you got the liners to not stick to the cheesecake? They look so perfect.
You can spray the cupcake liners with a little bit of non-stick baking spray. I usually do it after I have baked the crusts.
How do you bake you Cheesecake cupcakes without them deflating?
I think the trick is to not under bake them. But you also have to be careful not to over bake them so that they don’t crack. If you look at my method for baking these, they are baked in the oven for a little bit, then you actually turn the oven off and leave the door closed for a little bit, and then you leave them in the oven while it’s cracked for a bit. This process helps them to bake fully without over baking.
Wish there was some kind of mention on what pans were used and how to get them out
The instructions mention to use a cupcake pan with cupcake liners.
Hi am I able to make this recipe into a large cheesecake? The typical 9in?
Sure, you’d want to double the recipe.
I am making these for a HUGE potluck. How can I convert this to a MINI cupcake… using actual MINI cupcake liners? Baking time? Thank you!
I haven’t made cheesecakes that small, so it’s hard for me to advise.
Robin,
Did you try making these with mini – muffin tins? I am curious as I wanted to make bite sized ones as well. If so, did you adjust baking time?
I can’t find any Lavender Extract around, not even at any local grocers. Do you think I could ground up dried lavender and add it in?
I would try Amazon for the lavender extract. You could try other things but it won’t be as concentrated as an extract.
If it helps, i found the lavender extract on Etsy. I couldnt find anything local either. It was delivered within a few days. We are making the cheesecake now ♥️
I can hardly wait to try them! Do you think I could change the sugar to Stevia and substitute the flour? A family member cant have flour due to allergies.
Stevia should be fine, you just probably won’t need as much. You can replace the flour with half the amount of cornstarch. I hope you enjoy them! You could also check out these mini cheesecakes, where I used a sugar replacement. I just left out the flour altogether. https://www.lifeloveandsugar.com/mini-berry-almond-cheesecakes/
Great flavors, but the wording in the recipe was confusing—“mini” makes me think of mini muffin pans, although i do realize that a “mini cheesecake” is the equivalent of a standard muffin. I baked through this thinking the yield is way off—the filling, blackberry purée, and whipped cream in this recipe was enough to make a total of 30+ mini cheesecakes (i.e. using a mini muffin pan). I did have to double the crust portion of it (so 6 Tbsp butter, 1.5 cups crushed graham cracker, and 1/4 cup sugar total) for this to work. The author responded in one of these other comments saying that she used a standard muffin pan and not a mini one; this would make sense for the yield she put (12-14), but in the pictures, you can see that the cheesecake is only slightly larger than a blackberry, which further reinforces the idea that this is with mini muffin pans, not standard muffin pans. So… just wanted people to know I basically made micro-cheesecakes using this exact recipe and it still worked out lol.
I’m sorry you found the reference to mini to be confusing. If I called them a regular cheesecake, someone might expect them to be 9 inches. So they are actually mini by comparison to a standard sized cheesecake.
Not your fault at all! Totally my bad for misunderstanding and not using critical thinking lol.
If I make these ahead of time for an event, can I freeze them (minus the topping)
Yes, that’d be fine. Just wrap them well thaw them in the fridge before using.
Want to make for my daughters shower how many days ahead can I make them
They should be good for 4-5 days.