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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
Where do you get the Lavender Flavoring?
These cheesecakes have a wonderful spring presentation.
They look delicious!
I got it on Amazon. Thank you! I hope you enjoy them!
Did you use cupcake liners with these? Just wondering if so, how the purple was so vibrant through the liner. Can’t wait to make these.
I did use cupcake liners. They have already been removed in the photos.
Can you tell the brand of lavender extract you used please?
I linked to it on Amazon in the recipe card, but it looks like it’s unavailable. Another one should be fine.
i cannot find Star Kay White lavender it seems amazon is out what is the next best produict
I haven’t tried the other brands, but I imagine another one available on Amazon would be fine.
Do you have a recipe to make your own lavender extract? I have lavender in my herbal collection and would love to make that work!
I don’t, I’m sorr.
I have an odd question. Do you think parchment “tulip” cupcake liners would be fine to use ? I ordered the lavender extract and I’m so excited to make these !
Yes, those should be fine.
This is such an amazing recipe!! Your instructions are so easy to follow and they turned absolutely beautiful!! A definite addition to my desserts. Thank you for sharing this recipe.💕
I’m so glad you enjoyed them!
Making these for a surprise 80th Birthday tomorrow. Should I wait till morning to do the frosting or will the whipped cream hold up ok till tomorrow
As long as you add the powdered sugar, the whipped cream will hold up forever. It stabilizes it.
Hi! I was wandering if I can use organic high quality lavender essential oil instead of the extract? Internet says yeah in smaller doses just trying to figure out how much roughly to use.
I haven’t done any baking with essential oils, so I can’t really say from experience. I’m sorry!
I was wondering if you can use Nilla wafers instead of the Graham cracker crust. I have made mini cheesecakes before and they were great. Do you think this would work?
Also with the whipped topping, will that last a few days in the fridge? Or would it flop? My fiancé and I like a dessert most nights, but I’m not sure if the whipped topping would work out with
One more thing, if I can’t get the lavender extract, would there be a substitute?
Thank you!!
Yes, Nilla wafers would be fine.
The powdered sugar in the whipped cream keeps it stable and it will not wilt.
I don’t really know of a good substitute for the lavender extract, I’m sorry. You should be able to find it on Amazon.
I hope you enjoy them!
I’m not sure where you’re located, Carolyn, but I found the lavender extract in Wal-Mart. HTH. Good Luck!
When do you remove the paper liners
After the cheesecakes have cooled and are firm. You may want to leave them in the liners when you serve them, or remove the liners before serving. I imagine it may depend where and how you are serving them.
This looks amazing! I was wondering what you might suggest to make this recipe vegan friendly?
I’m not really familiar with vegan substitutes, so it’s hard for me to make a recommendation.
I am so making them they sound so delicious 😋 and they look so pretty 😍
2 tsp of lavender extract? That seems like it would be super strong. I’ve not personally made cupcakes with lavender extract before, but other recipes I’ve seen call for a few DROPS of extract. Is the taste really strong?
I think it depends on what you are making. Cream cheese has a very strong flavor and I often find that for other flavors to come through, you need more than you may need in a cake or frosting. I also add vanilla extract, which calms down that floral taste that you get sometimes.
What type of cups do you use, just regular paper cupcake cups or silicone cups? And when you say a pan you just lay the cups on a flat pan? Can’t wait to make this. Our wild blackberries will be ready soon.
I wonder – do the cupcake liners still need to be greased if they are silicone?
I’m guessing silicone would be fine without greasing it.
What is violet icing gel?
Gel icing color is a highly concentrated food coloring. It’s more of a gel than a liquid so that you aren’t thinning out the thing that you are adding it to. You can get a much more vibrant color without adding a ton of food coloring.