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Mini Blackberry Lavender Cheesecakes

Pineapple Cowboy Candy

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These mini cheesecakes combine creamy, floral, and fruity flavors, perfect for gatherings or as a treat for yourself.

Ingredients

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  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp dried culinary lavender (finely ground)
  • 1/2 cup sour cream
  • 1/3 cup blackberry puree (fresh or store-bought)
  • 1 cup fresh blackberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press 1 tablespoon of the mixture into the bottom of each muffin cup and bake for 5-6 minutes. Let cool slightly.
  3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, ground lavender, and sour cream until fully combined. Gently swirl in the blackberry puree.
  4. Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
  5. Bake for 18-22 minutes, until the centers are set but still slightly jiggly. Turn off the oven, crack the door open, and let cool for 30 minutes in the oven. Then transfer to the refrigerator to cool completely for at least 2 hours.
  6. In a saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring until the blackberries break down and thicken, about 5-7 minutes. Let cool.
  7. Spoon the blackberry topping over each cheesecake before serving, garnished with fresh blackberries or dried lavender if desired.

Notes

Make sure to soften the cream cheese for a smooth filling. Choose ripe blackberries for best flavor. Store in an airtight container in the fridge for up to four days or freeze for up to two months.

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