There’s something magical about the combination of tangy blackberries and fragrant lavender that transforms a simple cheesecake into something extraordinary. These Luscious Blackberry Lavender Cheesecakes are the perfect balance of creamy indulgence and floral sophistication, all in perfectly portioned individual servings.
Whether you’re hosting a dinner party or simply treating yourself to something special, these mini cheesecakes deliver an elegant dessert experience without hours in the kitchen. The vibrant purple swirls and delicate lavender notes create a dessert that’s as beautiful as it is delicious.
Why You’ll Love This
- No baking required! These cheesecakes set in the refrigerator, making them perfect for warm weather.
- Individual portions mean no messy slicing and easy portion control.
- The make-ahead friendly recipe is perfect for entertaining.
- The unique flavor combination feels sophisticated but uses easy-to-find ingredients.
- Customizable base allows you to use your favorite cookies for the crust.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup blackberry puree
- ½ teaspoon dried culinary lavender
- Fresh blackberries
- Sprigs of fresh lavender
- Whipped cream
Instructions
- Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs and melted butter, mixing until the texture resembles wet sand. Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press firmly into the bottom to form the crusts.
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until just combined. Be careful not to overmix.
- Divide the cheesecake batter evenly between two bowls. In one bowl, gently fold in the blackberry puree until fully incorporated. In the other bowl, add the dried culinary lavender and mix well.
- Spoon the lavender batter into each muffin cup, filling each about halfway. Then top with a layer of blackberry batter. For a marbled effect, gently swirl the two batters with a toothpick or skewer.
- Bake the cheesecakes in the preheated oven for 20-25 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from the oven and let the cheesecakes cool in the muffin tin for 30 minutes. Then transfer to the refrigerator and chill for at least 2 hours or overnight to allow them to set completely.
- Once chilled, carefully remove the paper liners if desired. Serve the mini cheesecakes cold, optionally garnished with fresh blackberries, a small sprig of lavender, or a dollop of whipped cream.
Tips & Variations
- If you can’t find culinary lavender, substitute 1/2 teaspoon of vanilla bean paste for a different but still delicious flavor profile.
- For a gluten-free option, use gluten-free cookies for the crust.
- Swap blackberries for raspberries or blueberries depending on what’s in season.
- Add a tablespoon of lemon zest to the filling for a bright, citrusy note.
- These can be made up to 2 days in advance—perfect for planning ahead!
- For a boozy version, add 1 tablespoon of Crème de Cassis or Chambord to the blackberry puree.
Serving Suggestions
These elegant mini cheesecakes are perfect on their own, but for an extra special presentation, serve alongside a small glass of dessert wine like Moscato or a late-harvest Riesling. The sweet wine complements the berry and floral notes beautifully.
For brunch or afternoon tea, pair with a lavender latte or Earl Grey tea to enhance the floral elements in the dessert.
Notes
- Store covered in the refrigerator for up to 3 days.
- The cheesecakes should have a slight jiggle in the center when ready.
- Use only culinary-grade lavender, as ornamental varieties may be treated with chemicals.
- Let sit at room temperature for 10 minutes before serving for the best flavor and texture.
FAQs
Can I freeze these cheesecakes?
Yes! They freeze beautifully for up to 1 month. Thaw overnight in the refrigerator and add fresh garnishes before serving.
I don’t have ramekins. What else can I use?
Wine glasses, mason jars, or even clear plastic cups work well for a casual presentation. Any small container that holds 4-6 ounces will work perfectly.
Can I make this as one large cheesecake instead?
Absolutely! Use an 8-inch springform pan and increase the refrigeration time to at least 6 hours or overnight.
Is there a non-dairy alternative?
Yes, substitute dairy-free cream cheese and coconut cream (the thick part from a can of full-fat coconut milk) for a delicious vegan version.
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