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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
Years later these contine to be a huge hit at any function I go to and I am confident a unique addition to any party! Is there a way to make this a regular size dish to decrease effort in prep?
I’m so glad they are a hit! For a full-sized cheesecake, you’ll want to double the recipe for a 9 inch springform pan 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 there a way to substitute edible lavender essential oil?
Probably, I just haven’t ever worked with essential oils before so it’s hard for me to advise.
Loved the taste . I had never cooked with lavender before . Making them again .
So glad you enjoyed them!
I’ve been requested to make these for a 4th of July party. Do you keep them refrigerated prior to serving? Transporting a hour away. Thanks
Yes, you want to keep them refrigerated. They may be OK traveling with them for an hour, but then you would probably want to put them back in the fridge. Another option would be to freeze them a little bit prior to leaving so they’re super cold and a little firmer.
I made this recipe for my book club. They girls ABSOLUTELY loved it. I had a hard time finding the lavender extract but was able to find lavender paste. You decrease the amount to 1 tsp. Will definitely make again!! Love it
Awesome! So glad they were a hit!
Love the blackberry lavender cheesecake recipe. My daughters baby shower is in September. Is there a way these can be made a few days ahead or frozen for future event??
Yes, you could definitely make them a day or two ahead. You could also make them and freeze them. If you freeze them, I’d leave off the whipped cream and add that closer to when you’re serving them.
Can I use infused lavender from fresh lavender? What is the conversion? TIA
I’m not really sure. I have not used that before.
I made these in May for a co-worker’s birthday and now I am making them a second time, today for my Boss’s birthday! Everyone loved them. My Boss gave them a 10 out of 10 so of course I had to make them for his birthday too… He is a bit picky when it comes to sweets so this is saying a lot! Thank you for a great recipe 🫶
Awesome! So glad they are a hit!
A year later and I’m making these again for that same bosses birthday. Everybody truly loves these at my job and in my home!!! Thank you for all of your wonderful recipes. Really enjoyed your creations..
Awesome! So glad to hear that!
Can you recommend where to get the lavender extract and what brands are best?
I haven’t really tried a bunch of different brands. I linked to the one I used on Amazon but that’s the only one I’ve tried.
These are so yummy!! Went so fast will be keeping this one!
So glad they were a hit!
I made that for work last month and today one of my coworkers asked for them for her birthday tomorrow! Thank you for this yummy recipe 💕
Awesome! So glad they’re a hit!
Hey! Are you using mini cupcake liners or full sized cupcakes liners?
Full sized cupcake liners. They are “mini” because they aren’t a full 9 inch cheesecake.
Can this recipe be used for a full size cheesecake instead of the minis? If so, what modifications would I need to make?
Sure. 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.
Beautifully delicious not to sweet yummyness! My daughter asked me to make these when she came to visit. We were not disappointed 💜
I’m so glad you enjoyed them!
I’m making these for work tomorrow will the icing be ok if I go ahead and ice them and keep in fridge today.
Yes, they’d be fine.
Can I make any part of these lovely cheesecakes a day before?
The whole thing could be made the day before, really. They last well. You could also make the mini cheesecakes and the blackberry topping the day before, then put it all together the day you need them.
Do I have to cover the BlackBerry purée before putting it in the fridge? And also if I want more blackberry flavor can I add the blackberry purée to the cheesecake mix? Thankyou
You don’t have to cover it, but you could. And yes, you could add some blackberry puree to the cheesecakes. You just may want to replace some of the sour cream so that you aren’t adding too much “liquid” and thinning it out too much.