By This Mini Blackberry Lavender Cheesecakes balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Mini Blackberry Lavender Cheesecakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Mini Blackberry Lavender Cheesecakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Blackberry Topping:
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) sugar
2 ½ tsp cornstarch
Crust:
¾ cup (100g) graham cracker crumbs
2 tbsp (26g) sugar
3 tbsp (42g) butter, melted
Lavender Cheesecake Filling:
12 oz (339g) cream cheese, room temperature
½ cup (104g) sugar
1 ½ tbsp (12g) flour
¼ cup (58g) sour cream
2 tsp lavender extract
½ tsp vanilla extract
2 large eggs, room temperature
Violet gel icing color (optional)
Whipped Cream Topping:
½ cup (120ml) heavy whipping cream, cold
4 tbsp (29g) powdered sugar
½ tsp vanilla extract
Violet gel icing color (optional)
12-14 blackberries
PREPARATION STEPS
1
To make the blackberry topping, puree the blackberries in a food processor and strain to remove seeds
In a medium saucepan, combine the berry puree, sugar, and cornstarch
Cook over medium-low heat until thickened, then remove from heat and refrigerate until completely cool.
Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray with non-stick spray.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottoms of the cupcake liners.
Bake the crusts for 5 minutes, then remove from oven and let cool.
5
Reduce oven temperature to 300°F (148°C)
In a large bowl, beat cream cheese, sugar, and flour until combined
Add sour cream, lavender extract, and vanilla extract, mixing until smooth.
Add eggs one at a time, beating slowly after each addition. Fold in violet gel icing color, if using.
Divide cheesecake batter evenly among cupcake liners. Bake for 18-20 minutes, then turn off the oven and let cheesecakes sit for 10 minutes with the door closed.
Crack oven door and let cheesecakes cool for 15-20 minutes before transferring to the refrigerator to chill.
Once cooled and firm, remove cheesecakes from pan. Spoon blackberry topping onto each cheesecake.
To make the whipped cream, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Add violet gel icing color, if desired.
Pipe whipped cream onto each cheesecake and top with a blackberry before serving.
Prep Time: 1 hr 30 min
Cooking Time: –
Total Time: 2 hr 25 min
Servings: 12
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
