Mini Blackberry Lavender Cheesecakes

These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don’t let these little treats fool you – they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!

collage of images - close up and further out photo

Mini Blackberry Lavender Cheesecakes

So if you hang around here much, then you know I love cheesecake. I have a gajillion cheesecake recipes on the site and I love them all. There’s everything from your classic vanilla cheesecake to fun flavors like my Oreo Brookie Cheesecake.

But every once in a while, I try some flavors that are a little more unique. Back in December it was the Raspberry Goat Cheese Cheesecake that rocked my world and today it’s these Mini Blackberry Lavender Cheesecakes.

I’m not kidding when I tell you that the hubs and I both let out an audible “WOW” when we first bit into these little bites of heaven. Blackberry lavender is a flavor that sounded fun to try, but I didn’t expect them to be THIS GOOD. I mean seriously. Even if you think floral things taste funny, these might just change your mind. Amaze-balls. Please, please make them. Yes, I’m begging.

overhead angle of mini blackberry lavender cheesecakes
mini blackberry lavender cheesecake

How to Make Mini Blackberry Lavender Cheesecakes

So let’s talk about making these Mini Blackberry Lavender Cheesecakes. First let me say that if it’s possible to go a little heavy on the purple, then I just might have done it with these, LOL. So feel free to tone that down a bit, if you like.

To get started, make the blackberry topping. It takes a little time to cool and it’s something that could be made a day or two ahead, if you want. You’ll puree the blackberries and then strain the puree to remove the seeds so it’s nice and smooth.

Combine the puree with some sugar and cornstarch and cook it over the stove until it boils, then let it slowly boil for about 5 minutes. The cornstarch will thicken the mixture right up and make a lovely topping for these cheesecakes. Set it in the fridge to cool.

Next up is the graham cracker crust. Combine the ingredients and then divide them between the cups. I like to use the smooth rounded end of my muddler to press the crusts firmly into the cups, so if you have something similar, use that.

Bake the crusts for about 5 minutes, then let them cool.

four mini cheesecakes with one in foreground
mini cheesecake with a bite taken out

The filling is lavender flavored and includes pretty much what you’d expect – cream cheese, sugar, a little flour, sour cream, eggs and the flavorings.

I want to talk about those flavorings for just a second because I think this is what makes the difference. There’s just enough lavender extract in these cheesecakes, but even more importantly, there’s a little bit of vanilla extract as well. I’m a firm believer that a little bit of vanilla is what takes the floral-y edge off of the lavender flavor so that these don’t taste like you’re eating a flower. You want to be sure not to overlook the vanilla. It helps with minty desserts to keep them from tasting like toothpaste, and it helps with the lavender here.

The mini cheesecakes are baked without a water bath (yay!) and then slowly cooled. Once they are cool, you can add the blackberry topping on top and a little swirl of whipped cream. I topped them off with a fresh blackberry as well.

close up of blackberry lavender cheesecake

I kid you not when I tell you that these Mini Blackberry Lavender Cheesecakes are amazing. Lightly floral, but not overpowering. Fruity. So full of flavor, yet so light. They were a huge hit! The blackberry filling complements the lavender perfectly! My mouth is watering just thinking about them. If you are ever at all curious about interesting flavors, these Mini Blackberry Lavender Cheesecakes are a must try!

More Tasty Desserts To Try

Blackberry Lime Lush
Mini Cheesecakes
Lemon Blueberry Cheesecake
Lemon Lavender Cupcakes

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Mini Blackberry Lavender Cheesecakes recipe

Mini Blackberry Lavender Cheesecakes

  • Author: Lindsay
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: 12-14 mini cheesecakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Don’t let these little treats fool you – they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!


Blackberry Topping

  • 6 oz (180g) blackberries, pureed and strained
  • 5 tbsp (65g) sugar
  • 2 1/2 tsp cornstarch


  • 3/4 cup (100g) graham cracker crumbs
  • 2 tbsp (26g) sugar
  • 3 tbsp (42g) butter, melted

Lavender Cheesecake Filling

  • 12 oz (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/2 tbsp (12g) flour
  • 1/4 cup (58g) sour cream
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • Violet gel icing color, optional

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream, cold
  • 4 tbsp (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • Violet gel icing color, optional
  • 1214 blackberries


1. To make the blackberry topping, add the berries to a food processor and puree until smooth. You should end up with a little more than 1/2 cup of puree.
2. Combine the berry puree, sugar and cornstarch in a medium saucepan. Cook over medium-low heat, stirring consistently until mixture thickens and comes to a boil, about 5 minutes.
3. Allow to boil for 45 seconds to 1 minute, then remove from heat. Pour into another bowl and refrigerate and allow to cool completely.
4. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan and spray them with non-stick spray.
5. Combine the graham cracker crumbs, sugar and melted butter until well combined. Divide the mixture between the cupcake liners (about 1 1/2 tablespoons per cup) and press into the bottoms.
6. Bake the crusts for 5 minutes then remove from the oven. Allow to cool while you make the cheesecake filling.
7. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
8. Add the sour cream, lavender extract and vanilla extract. Beat on low speed until well combined.
9. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
10. Add the gel icing color and gently fold to combine.
11. Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
12. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
13. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
14. When cheesecakes are cool and firm, remove them from the pan.
15. Divide the blackberry filling between the cheesecakes, spooning the mixture onto the top.
16. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer. Whip on high speed until stiff peaks form.
17. Add the gel icing color and gently fold to combine.
18. Pipe the whipped cream onto the tops of the cheesecakes and top with a blackberry.

Keywords: blackberry cheesecake, mini cheesecakes recipe, blackberry dessert, mini cakes recipe, cheesecake bites recipe, homemade cheesecakes, homemade cheesecakes recipe, cheesecake filling recipe

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Recipe rating

  1. Mary

    This recipe was beyond excellent! I made them 4 times in 2 weeks! Really unbelievable! Everyone flipped over them! So grateful I found this recipe! Thank you!🥰

  2. Lorena

    I don’t have lavender extract, how much lavender coffee syrup would you recommend and would I reduce the amount of sugar added?

    1. Lindsay

      That should be fine, just be sure to thaw the berries and pat them dry so you don’t have a lot of excess water.

  3. MaryJane

    Hi Lindsay, i’m new in decorating cake and would appreciate if you can tell me the piping tip you used for this cheesecake. I want to make this cheesecake for a friend’s birthday. Thank you!

    1. Lindsay

      I’m not really sure. I haven’t made it in another sized pan. You could try a 6 inch, but the baking times would be different.

  4. Amy

    just want to confirm that the lavender extract is indeed 3 tsp?  It seems like a lot for extract.  I made your banana cream cheesecake (which was delicious btw) and the amount of banana extract was a lot less. 

    1. Lindsay

      I believe the recipe calls for 2 teaspoons, which is correct. Although you can reduce it if you’d prefer a less strong lavender flavor.

      Glad you enjoyed the banana one!

  5. Amy

    This recipe sounds delicious.  Just want to double check, do you really need to use 2 teaspoons of lavender extract?  That seems like a lot.

  6. Kristina

    Made this for a birthday and it came out great! I didnt have time to buy lavender extract so I used 2 drops of lavender eo. Worked out perfectly! Thanks for the AMAZING recipe!

  7. Valerie

    Can I make these a day in advance? I don’t know if it would be ok to put the toppings on the cheesecakes the day before I was going to serve them. Please advise.

  8. Linda k.

    I got my lavender extract at I believe at the stop n shop isle in the baking section. I thought it would be the hardest thing to find and easiest one so far. I’m so excited to see how this comes out. I hope it tastes as good As it looks which is amazing! I can’t wait to try it and that will be very soon and then I’ll let you know what I really think! You could also try Whole Foods cause my daughter worked there for a year or two after culinary school,. I’ll let you know as soon as I try it!!

  9. Venus28

    Hi Lindsay! LOVE your recipes! Have you ever tried to make any of your baked cheesecakes in a jar?? If so wanted to know how you adjust the temp and if you still preheat the crust 🙂 🙂

    1. Lindsay

      I haven’t ever baked them in a jar, but I would imagine it’d be fine. I’d probably use the 4 oz jars. The temperature would be the same, it’s just the baking time. Assuming you use the same amount of batter per cheesecake, the timing would be the same. If it’s more, you’d want to adjust, but it’s hard for me to say without knowing. I hope that helps!

  10. Perri Ferstandig

    I saw you mentioned you found lavender extract on Amazon. Is there a brand you recommend?
    Must it be gel coloring? Can you use the old school liquid, the ones that came in a little box with 3-4 mini squeeze bottles?

    1. Lindsay

      This is the lavender extract I use.

      As for the coloring, I really would recommend gels. The regular food coloring is going to require a good bit more to get the same shade of color. It might be ok in the cheesecake filling, but it wouldn’t be great in the whipped cream.

  11. Ruth

    Hello Lindsay, I am so excited to try this recipe! Can you tell me what brand lavender extract you get from Amazon?
    I’m reading through a lot and nothing I’m seeing yet has great reviews. Thank you in advance!

  12. Debora

    Can I use eatable lavender instead lavender extract? Do you know the measures so that it won’t taste like parfum?

    1. Lindsay

      I haven’t ever baked with the actual lavender, so I’m not sure. I believe you might want to steep it to draw out the flavor, but I’m not sure you’d get a very strong flavor.

    2. Misty

      I made these today and couldn’t get lavender extract in time. I bought culinary lavender (which is honestly just regular dried lavender) and smooshed it into a sort of powder consistency with my flour sifter. I only used 1 tsp because I wasn’t sure how strong the taste would be. They are amazing, but I actually plan on using the rest of the bundle of oven set to make homemade lavender extract.

  13. Jennie Gemignani

    These are some of the most beautiful things you’ve created, in a totally different way than the many other beautiful things you’ve made.

    (The boys, of course, are the most beautiful. 🥰)

    Well done, Lindsay!

  14. Cindy S.

    Gorgeous!!, I have never seen a prettier dessert that just leaps off the page! I love blackberries and cannot wait to try these. I have never seen lavender extract in my store. Where do you think I might find it ? I think these would be so pretty for and Easter dessert buffet. I have to run out and see if I can find the ingredients right away!!

    1. Lindsay

      Thank you, Cindy! I usually get lavender extract on Amazon, but I would think you might be able to find it somewhere like Sur la table as well.

  15. Deborah A Behney

    Good morning sweet Lindsay. These little are gems are just beautiful.
    Would I be able to add my lavender essential oils to these??? I have
    no idea where to purchase lavender extract, other than online.
    Thank you and thank you for your wonderful ideas and recipes. Even
    if I don’t make some of them, I read every word. lol I just enjoy your
    posts and pictures. Thank you!

    1. Lindsay

      I’ve never used essential oils and don’t really know anything about them. I don’t know if it would actually add any flavor to the cheesecakes or not. If you try it though let me know how it turns out!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12