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These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Donโt let these little treats fool you โ they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!
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. Thereโs 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 itโs these Mini Blackberry Lavender Cheesecakes.
Iโm not kidding when I tell you that the hubs and I both let out an audible โWOWโ when we first bit into these little bites of heaven. Blackberry lavender is a flavor that sounded fun to try, but I didnโt 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, Iโm begging.
How to Make Mini Blackberry Lavender Cheesecakes
So letโs talk about making these Mini Blackberry Lavender Cheesecakes. First let me say that if itโs 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 itโs something that could be made a day or two ahead, if you want. Youโll puree the blackberries and then strain the puree to remove the seeds so itโs 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.
The filling is lavender flavored and includes pretty much what youโd expect โ 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. Thereโs just enough lavender extract in these cheesecakes, but even more importantly, thereโs a little bit of vanilla extract as well. Iโm a firm believer that a little bit of vanilla is what takes the floral-y edge off of the lavender flavor so that these donโt taste like youโre 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.
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
Mini Blackberry Lavender Cheesecakes
- 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
Description
These Mini Blackberry Lavender Cheesecakes are made with lavender cheesecake, blackberry topping, whipped cream and a fresh blackberry on top! Donโt let these little treats fool you โ they are AMAZING! They might just be the biggest surprise hit to come out of my kitchen!
Ingredients
Blackberry Topping
- 6 oz (180g) blackberries, pureed and strained
- 5 tbsp (65g) sugar
- 2 1/2 tsp cornstarch
Crust
- 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
- 12โ14 blackberries
Instructions
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 325ยฐF (162ยฐC). 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 300ยฐF (148ยฐC). 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.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 187
- Sugar: 18.4 g
- Sodium: 138.4 mg
- Fat: 9.4 g
- Carbohydrates: 22.1 g
- Protein: 3.7 g
- Cholesterol: 50.7 mg
Would you recommend paper or silicone liners? Would you remove them just before adding the frosting?
I use paper liners, but silicone would be fine. And yes, I remove them just before adding the toppings.
Made this recipe today for a gathering. I used mini cupcake liners in mini muffin pans. I ended up with 40 mini cheesecakes. I followed the same cooking times and directions. Everything turned out perfectly. Everybody loved it!
Iโm so glad to hear they were a hit!
Hit of the family dinner party that I hosted for a visit from my youngest brother and his wife, whom I hadnโt seen in over 10 years. A lot of work, but totally worth all the raves that I received. SO beautiful and delicious! Thank you for this fabulous recipe!
Awesome! So glad they were a hit!
Instead of flour in the filling, can I use a 1:1 GF flour?
Yes
Sorry ๐ Thankfully I can keep out the lavender (I hate the smell, Iโm sure Iโd hate the taste, but your recipe sounds really yummy, so Iโm going to give it a try.
How long do they need to cool in the fridge?
It should take about 2-3 hours for them to cool completely.
Iโm going tobtry to make them for my Bible study Monday night. Are they regular size cupcakes or mini ones? Also how many does it make
Use a regular size cupcake pan. They are called a mini because they are not a full sized cheesecake. The recipe mikes 12.
Are these mini or regular size cupcake papers? The blackberry on top makes these appear to be mini size
They are mini cupcakes because they arenโt a 9 inch cheesecake, but they use a regular size cupcake pan.
Iโm so glad you enjoyed them!
I cannot overstate how great these are! Even though I somehow thought they were made in a mini muffin pan so Iโm sure mine were a bit over baked. Still amazing! Other than that, I followed the recipe exactly. I am excited to try making this as a full cheesecake with the tips you gave. A keeper for sure, thank you!
Iโm so glad you enjoyed them!
It was such a big hit! I made this for my daughterโs birthday and then I had to make them for counselors week at the high school because they were so darn good. I did not have lavender extract, so I used 2 teaspoons fried lavender flowers, chopped finely. Perfection!
So glad they were a hit!
Hello this sounds yummy and i will be making it soon. Was just wondering how much of the gel icing do i use in the cheesecake filing and the whipped cream topping?
I didnโt measure it specifically. I use a toothpick to add a little at a time until I have the right color.
Iโm sure the lavendar extract really adds a great flavor to these mini cheesecakes. I want to make these for a meeting but do not have enough time to order it. Can I use the vanilla extract in place of the lavendar?
Sure! You should just be able to use 2 tsp of vanilla extract.
Someone on Facebook is sharing your recipes (including the photos) without crediting you. I jist sae it this morning & knew it was from your website because I had emailed your link to myself a month ago so I can try them.
That happens quite a lot. If you have a link you can share, Iโm able to report it. Thanks!
Lindsay,
I am planning to make them for my Birthday and take them to a meeting. I saw a recipe with the mini cheesecakes that called for blackberry jam. Then, I read the recipe again and there is no jam? Also, how do I take the papers off and not cause a huge mess? I have wanted this for my Birthday for months.
Thank-you
Iโm not sure where you saw the blackberry jam. Thereโs just the blackberry topping on these. As for the papers, you can spray them with nonstick baking spray, and that will help.
I wonder how this would turn out as a large cake instead of minis
Several people have asked about that. I canโt remember if anyone commented about doing it or not, but I imagine it would be fine. You would just want to double the recipe and follow baking times similar to my regular vanilla cheesecake.
Could you make these in a mini muffin pan? So probably making 24 instead of 12? How would you adjust the baking time?
I havenโt ever made cheesecakes that small. I suppose you could. Iโm not sure of the baking time.