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Mini blackberry lavender cheesecakes topped with fresh blackberries and lavender.

Mini Blackberry Lavender Cheesecakes

Delightful mini cheesecakes featuring a creamy blackberry and lavender filling atop a graham cracker crust, perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 10 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/4 cup butter, melted
For the cheesecake filling
  • 1 cup cream cheese, softened Ensure at room temperature for smooth mixing.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried lavender Adjust to taste.
  • 1 cup sour cream
Topping
  • 1 cup blackberries For topping.
  • 1/2 cup heavy whipping cream Whipped for topping.
  • Fresh blackberries For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine crushed graham crackers and melted butter until well mixed. Press the mixture into the bottom of small cheesecake pans or muffin tins to form the crust. Bake for 5-7 minutes and let cool.
  3. In a mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and dried lavender; mix until well combined.
  4. Add sour cream and mix until smooth.
Baking
  1. Pour the cream cheese mixture over the cooled crusts and bake for 20-25 minutes until set.
  2. Let cheesecakes cool completely, then refrigerate for at least 4 hours or overnight.
Serving
  1. Before serving, whip the heavy cream until soft peaks form, and top each cheesecake with whipped cream, a blackberry, and a sprinkle of lavender.

Notes

These cheesecakes are best served chilled. Garnish with additional fresh blackberries or a drizzle of berry sauce for added flair. To maintain their texture, avoid freezing leftovers.