This post may contain affiliate sales links. Please read my disclosure policy.
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
Could you substitute the lavender extract for almond or more vanilla instead? Love the color of these would be perfect for my grandson grad party.
Sure! I hope you enjoy them!
Wonderful recipe. How far ahead can I make these lovely cheesecakes?
They should be good for 4-5 days. I’d make and serve them within that time. Enjoy!
Do I have to have to spray if using silicone cupcake liners?
I haven’t ever used those, but I’m guessing not.
What is your suggestion for replacing or removing the lavender extract from the recipe due to a lavender allergy?
If you just want a vanilla mini cheesecake with the blackberry topping, you can use my regular mini cheesecake recipe and add the blackberry topping from this recipe.
I 5 star everything on your site, but sadly I didn’t get the lavender flavor quite right. It could be my mistake since I doubled the recipe to make 24, and I even did just 3.5 tsp extract in case it would overpower and taste soapy. The batter was VERY soapy, but I decided to cook them anyway in case it would bake out. Then the tops cracked on every single one in the cooling in the oven phase. I beat them on the lowest setting and everything.
I decided to keep going. I assembled everything (and they’re gorgeous by the way) and tried it. The flavors together are actually quite nice. But the aftertaste is a bit soapy again. Just a little disappointed.
Everything else though is spot on. I’d like to try again with less extract.
It’s hard for me to say for sure. It could be the brand of lavender extract. Also, did you use the vanilla extract? That’s my little secret for keeping things from being too floral. It kind of masks it, in a way.
How would I make this as a full-size cake instead of the minis? I’d love to make it for my daughters birthday. Thanks!
You’ll want to double the recipe for a 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
I’m excited to try this, but have a question regarding the liners. You mentioned spraying the liners with non-stick spray. I typically use paper liners when I make cupcakes. Should I get silicon liners?
You could certainly try silicone liners. I haven’t ever used them. Either way is fine though.
I was wondering if you would know the correct portions if I wanted to make this a single cheesecake instead of mini one?
So glad you enjoyed it! You’ll want to double the recipe for 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
I love this recipe! It was a huge hit at a work event. I was wondering what the wortions would be if I wanted to make it as a full cheesecake? I’m new to cheesecake world but trying to figure out how to change ingredients and still make it taste good is out of my league!
So glad you enjoyed it! You’ll want to double the recipe for 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
Is the cupcake liner necessary or can I get away w just spraying my pan
I haven’t tried it without the liners, but I think it would be ok.
Are these made in a mini pan or standard size cupcake pan?
A standard cupcake pan. They are “mini” because they aren’t a full-sized cheesecake.
I’m so glad I read the comments because after I read the recipe it appeared to me these made mini cheesecakes the size of mini cupcakes, baked in my mini cupcake pan, thus almost ordering way more ingredients than needed. We are making them in the mini pan as I need them to be bite-sized.
Could this be made into a whole cheesecake?
That should be fine, but you’d want to double it for a 9 inch cheesecake.
Is there a way to make this gluten free? Would like to make for a friend
You can use gluten-free flour in the cheesecake filling. I’m not sure what else would need to be replaced.
the graham crackers! but kroger sells some gf ones 🙂
Can you make these ahead and freeze
Yes, I’d freeze them without the whipped cream and blackberry on top and add those after you thaw them.
These smelled so good when baking then. I can’t wait to try them tomorrow when I take them into work!
Awesome! I hope you enjoyed them!
Do you think I could use lavender bitters instead of extract?
You could try it. I haven’t ever used that before.
Do these freeze well (assuming it’s just the baked cheesecake and topping, not the whipped cream and the berry)?
Yes, they should freeze well.