Description
These luscious blackberry lavender cheesecakes are a delightful combination of creamy texture and floral fruity flavors, baked into perfectly portioned mini cheesecakes. Featuring a buttery graham cracker crust, a smooth cream cheese filling infused with lavender-steeped milk, and vibrant blackberry purée, they make an elegant dessert perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender (steeped)
- 2 tablespoons milk (heated to steep lavender)
- ½ cup blackberry purée (strained to remove seeds)
For the Topping (optional):
- Fresh blackberries
- Whipped cream
- Extra blackberry purée
Instructions
- Prepare Crust: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon of this mixture firmly into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.
- Steep Lavender: Heat 2 tablespoons of milk until just simmering. Stir in dried culinary lavender and let it steep for 10 minutes to infuse the flavor. Strain the milk to remove the lavender buds and let it cool completely.
- Make Filling: In a mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, vanilla extract, and the cooled lavender-infused milk. Gently fold in the strained blackberry purée until the mixture is evenly combined.
- Assemble Cheesecakes: Spoon the filling over each prepared crust in the muffin liners, filling nearly to the top. Bake the cheesecakes for 18–22 minutes, or until the centers are just set but still slightly jiggly.
- Cool and Chill: After baking, turn off the oven and crack the door open. Let the cheesecakes cool inside for 10 minutes to prevent cracking. Remove from oven, cool completely on a wire rack, then refrigerate for at least 3 hours or overnight to set.
- Serve: Just before serving, top the mini cheesecakes with fresh blackberries, a dollop of whipped cream, or a drizzle of extra blackberry purée for an elegant presentation.
Notes
- For a stronger lavender flavor, increase steeping time or add a drop of food-safe lavender extract.
- Using a mini cheesecake pan instead of paper liners can make removal easier and presentations cleaner.
- Straining the blackberry purée ensures a smooth filling free from seeds.
