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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!
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.
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.
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.
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! 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!
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
- 12–14 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 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.
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
How long do they need to cool in the fridge?
It should take about 2-3 hours for them to cool completely.
I’m 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 aren’t a 9 inch cheesecake, but they use a regular size cupcake pan.
I’m 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 I’m 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!
I’m so glad you enjoyed them!
It was such a big hit! I made this for my daughter’s 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 didn’t measure it specifically. I use a toothpick to add a little at a time until I have the right color.
I’m 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, I’m 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
I’m not sure where you saw the blackberry jam. There’s 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 can’t 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 haven’t ever made cheesecakes that small. I suppose you could. I’m not sure of the baking time.
Years later these contine to be a huge hit at any function I go to and I am confident a unique addition to any party! Is there a way to make this a regular size dish to decrease effort in prep?
I’m so glad they are a hit! For a full-sized cheesecake, you’ll want to double the recipe for a 9 inch springform pan and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
Is there a way to substitute edible lavender essential oil?
Probably, I just haven’t ever worked with essential oils before so it’s hard for me to advise.
Loved the taste . I had never cooked with lavender before . Making them again .
So glad you enjoyed them!
I made this recipe for my book club. They girls ABSOLUTELY loved it. I had a hard time finding the lavender extract but was able to find lavender paste. You decrease the amount to 1 tsp. Will definitely make again!! Love it
Awesome! So glad they were a hit!
Love the blackberry lavender cheesecake recipe. My daughters baby shower is in September. Is there a way these can be made a few days ahead or frozen for future event??
Yes, you could definitely make them a day or two ahead. You could also make them and freeze them. If you freeze them, I’d leave off the whipped cream and add that closer to when you’re serving them.
Can I use infused lavender from fresh lavender? What is the conversion? TIA
I’m not really sure. I have not used that before.
I made these in May for a co-worker’s birthday and now I am making them a second time, today for my Boss’s birthday! Everyone loved them. My Boss gave them a 10 out of 10 so of course I had to make them for his birthday too… He is a bit picky when it comes to sweets so this is saying a lot! Thank you for a great recipe 🫶
Awesome! So glad they are a hit!
Can you recommend where to get the lavender extract and what brands are best?
I haven’t really tried a bunch of different brands. I linked to the one I used on Amazon but that’s the only one I’ve tried.
These are so yummy!! Went so fast will be keeping this one!
So glad they were a hit!
I made that for work last month and today one of my coworkers asked for them for her birthday tomorrow! Thank you for this yummy recipe 💕
Awesome! So glad they’re a hit!
Hey! Are you using mini cupcake liners or full sized cupcakes liners?
Full sized cupcake liners. They are “mini” because they aren’t a full 9 inch cheesecake.
Can this recipe be used for a full size cheesecake instead of the minis? If so, what modifications would I need to make?
Sure. You’ll want to double the recipe for a 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
Beautifully delicious not to sweet yummyness! My daughter asked me to make these when she came to visit. We were not disappointed 💜
I’m so glad you enjoyed them!
I’m making these for work tomorrow will the icing be ok if I go ahead and ice them and keep in fridge today.
Yes, they’d be fine.
Can I make any part of these lovely cheesecakes a day before?
The whole thing could be made the day before, really. They last well. You could also make the mini cheesecakes and the blackberry topping the day before, then put it all together the day you need them.
Do I have to cover the BlackBerry purée before putting it in the fridge? And also if I want more blackberry flavor can I add the blackberry purée to the cheesecake mix? Thankyou
You don’t have to cover it, but you could. And yes, you could add some blackberry puree to the cheesecakes. You just may want to replace some of the sour cream so that you aren’t adding too much “liquid” and thinning it out too much.
Could you substitute the lavender extract for almond or more vanilla instead? Love the color of these would be perfect for my grandson grad party.
Sure! I hope you enjoy them!
Wonderful recipe. How far ahead can I make these lovely cheesecakes?
They should be good for 4-5 days. I’d make and serve them within that time. Enjoy!
Do I have to have to spray if using silicone cupcake liners?
I haven’t ever used those, but I’m guessing not.
What is your suggestion for replacing or removing the lavender extract from the recipe due to a lavender allergy?
If you just want a vanilla mini cheesecake with the blackberry topping, you can use my regular mini cheesecake recipe and add the blackberry topping from this recipe.
I 5 star everything on your site, but sadly I didn’t get the lavender flavor quite right. It could be my mistake since I doubled the recipe to make 24, and I even did just 3.5 tsp extract in case it would overpower and taste soapy. The batter was VERY soapy, but I decided to cook them anyway in case it would bake out. Then the tops cracked on every single one in the cooling in the oven phase. I beat them on the lowest setting and everything.
I decided to keep going. I assembled everything (and they’re gorgeous by the way) and tried it. The flavors together are actually quite nice. But the aftertaste is a bit soapy again. Just a little disappointed.
Everything else though is spot on. I’d like to try again with less extract.
It’s hard for me to say for sure. It could be the brand of lavender extract. Also, did you use the vanilla extract? That’s my little secret for keeping things from being too floral. It kind of masks it, in a way.
How would I make this as a full-size cake instead of the minis? I’d love to make it for my daughters birthday. Thanks!
You’ll want to double the recipe for a 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
I’m excited to try this, but have a question regarding the liners. You mentioned spraying the liners with non-stick spray. I typically use paper liners when I make cupcakes. Should I get silicon liners?
You could certainly try silicone liners. I haven’t ever used them. Either way is fine though.
I was wondering if you would know the correct portions if I wanted to make this a single cheesecake instead of mini one?
So glad you enjoyed it! You’ll want to double the recipe for 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
I love this recipe! It was a huge hit at a work event. I was wondering what the wortions would be if I wanted to make it as a full cheesecake? I’m new to cheesecake world but trying to figure out how to change ingredients and still make it taste good is out of my league!
So glad you enjoyed it! You’ll want to double the recipe for 9 inch and then baking it would be similar to my regular vanilla cheesecake. This one has a little less sour cream than my vanilla one, so it wouldn’t bake quite as long.
Is the cupcake liner necessary or can I get away w just spraying my pan
I haven’t tried it without the liners, but I think it would be ok.
Are these made in a mini pan or standard size cupcake pan?
A standard cupcake pan. They are “mini” because they aren’t a full-sized cheesecake.
I’m so glad I read the comments because after I read the recipe it appeared to me these made mini cheesecakes the size of mini cupcakes, baked in my mini cupcake pan, thus almost ordering way more ingredients than needed. We are making them in the mini pan as I need them to be bite-sized.
Could this be made into a whole cheesecake?
That should be fine, but you’d want to double it for a 9 inch cheesecake.
Is there a way to make this gluten free? Would like to make for a friend
You can use gluten-free flour in the cheesecake filling. I’m not sure what else would need to be replaced.
the graham crackers! but kroger sells some gf ones 🙂
Can you make these ahead and freeze
Yes, I’d freeze them without the whipped cream and blackberry on top and add those after you thaw them.
These smelled so good when baking then. I can’t wait to try them tomorrow when I take them into work!
Awesome! I hope you enjoyed them!
Do you think I could use lavender bitters instead of extract?
You could try it. I haven’t ever used that before.
Do these freeze well (assuming it’s just the baked cheesecake and topping, not the whipped cream and the berry)?
Yes, they should freeze well.
Where do you get the Lavender Flavoring?
These cheesecakes have a wonderful spring presentation.
They look delicious!
I got it on Amazon. Thank you! I hope you enjoy them!
Did you use cupcake liners with these? Just wondering if so, how the purple was so vibrant through the liner. Can’t wait to make these.
I did use cupcake liners. They have already been removed in the photos.
Can you tell the brand of lavender extract you used please?
I linked to it on Amazon in the recipe card, but it looks like it’s unavailable. Another one should be fine.
i cannot find Star Kay White lavender it seems amazon is out what is the next best produict
I haven’t tried the other brands, but I imagine another one available on Amazon would be fine.
Do you have a recipe to make your own lavender extract? I have lavender in my herbal collection and would love to make that work!
I don’t, I’m sorr.
I have an odd question. Do you think parchment “tulip” cupcake liners would be fine to use ? I ordered the lavender extract and I’m so excited to make these !
Yes, those should be fine.
This is such an amazing recipe!! Your instructions are so easy to follow and they turned absolutely beautiful!! A definite addition to my desserts. Thank you for sharing this recipe.💕
I’m so glad you enjoyed them!
Making these for a surprise 80th Birthday tomorrow. Should I wait till morning to do the frosting or will the whipped cream hold up ok till tomorrow
As long as you add the powdered sugar, the whipped cream will hold up forever. It stabilizes it.
Hi! I was wandering if I can use organic high quality lavender essential oil instead of the extract? Internet says yeah in smaller doses just trying to figure out how much roughly to use.
I haven’t done any baking with essential oils, so I can’t really say from experience. I’m sorry!
I was wondering if you can use Nilla wafers instead of the Graham cracker crust. I have made mini cheesecakes before and they were great. Do you think this would work?
Also with the whipped topping, will that last a few days in the fridge? Or would it flop? My fiancé and I like a dessert most nights, but I’m not sure if the whipped topping would work out with
One more thing, if I can’t get the lavender extract, would there be a substitute?
Thank you!!
Yes, Nilla wafers would be fine.
The powdered sugar in the whipped cream keeps it stable and it will not wilt.
I don’t really know of a good substitute for the lavender extract, I’m sorry. You should be able to find it on Amazon.
I hope you enjoy them!
I’m not sure where you’re located, Carolyn, but I found the lavender extract in Wal-Mart. HTH. Good Luck!
When do you remove the paper liners
After the cheesecakes have cooled and are firm. You may want to leave them in the liners when you serve them, or remove the liners before serving. I imagine it may depend where and how you are serving them.
This looks amazing! I was wondering what you might suggest to make this recipe vegan friendly?
I’m not really familiar with vegan substitutes, so it’s hard for me to make a recommendation.
I am so making them they sound so delicious 😋 and they look so pretty 😍
2 tsp of lavender extract? That seems like it would be super strong. I’ve not personally made cupcakes with lavender extract before, but other recipes I’ve seen call for a few DROPS of extract. Is the taste really strong?
I think it depends on what you are making. Cream cheese has a very strong flavor and I often find that for other flavors to come through, you need more than you may need in a cake or frosting. I also add vanilla extract, which calms down that floral taste that you get sometimes.
What type of cups do you use, just regular paper cupcake cups or silicone cups? And when you say a pan you just lay the cups on a flat pan? Can’t wait to make this. Our wild blackberries will be ready soon.
I wonder – do the cupcake liners still need to be greased if they are silicone?
I’m guessing silicone would be fine without greasing it.
What is violet icing gel?
Gel icing color is a highly concentrated food coloring. It’s more of a gel than a liquid so that you aren’t thinning out the thing that you are adding it to. You can get a much more vibrant color without adding a ton of food coloring.
How are the sides of your Cheesecakes straight? Cupcake liners are tapered.
It’s just the way they are after baking and cooling.
what kind of flour? plain or self rising
Plain
These look amazing!! Could I make these Gluten Free and use Splenda? Wound they still turnout?
I think they would be fine. I used a similar sugar substitute in these mini cheesecakes. You could kind of marry the two recipes a little bit.
I am wondering if these would freeze well ? I’m trying to get a head start on a baby shower
Yes, absolutely. I would just freeze the cheesecake itself and then add the toppings later.
HI, can you make these in regular cupcake pans? Probably would only make 6-8 cupcakes? Thank you
Yes, the recipe is already made in a regular cupcake pan. They are called “mini” because they are not a full sized 9 inch cheesecake.
What if you don’t like cream
cheese a lot of your recipes look good but I don’t like cream cheese
Cream cheese is the standard base of the majority of cheesecakes. I have plenty of other types of recipes without cream cheese. I do have a Cannoli Cheesecake that doesn’t use cream cheese and a Raspberry Goat Cheese Cheesecake that uses goat cheese along with the cream cheese, if you’d like to try one of those.
Hi I was wondering how you got the liners to not stick to the cheesecake? They look so perfect.
You can spray the cupcake liners with a little bit of non-stick baking spray. I usually do it after I have baked the crusts.
How do you bake you Cheesecake cupcakes without them deflating?
I think the trick is to not under bake them. But you also have to be careful not to over bake them so that they don’t crack. If you look at my method for baking these, they are baked in the oven for a little bit, then you actually turn the oven off and leave the door closed for a little bit, and then you leave them in the oven while it’s cracked for a bit. This process helps them to bake fully without over baking.
Wish there was some kind of mention on what pans were used and how to get them out
The instructions mention to use a cupcake pan with cupcake liners.
Hi am I able to make this recipe into a large cheesecake? The typical 9in?
Sure, you’d want to double the recipe.
I am making these for a HUGE potluck. How can I convert this to a MINI cupcake… using actual MINI cupcake liners? Baking time? Thank you!
I haven’t made cheesecakes that small, so it’s hard for me to advise.
Robin,
Did you try making these with mini – muffin tins? I am curious as I wanted to make bite sized ones as well. If so, did you adjust baking time?
I can’t find any Lavender Extract around, not even at any local grocers. Do you think I could ground up dried lavender and add it in?
I would try Amazon for the lavender extract. You could try other things but it won’t be as concentrated as an extract.
If it helps, i found the lavender extract on Etsy. I couldnt find anything local either. It was delivered within a few days. We are making the cheesecake now ♥️
I can hardly wait to try them! Do you think I could change the sugar to Stevia and substitute the flour? A family member cant have flour due to allergies.
Stevia should be fine, you just probably won’t need as much. You can replace the flour with half the amount of cornstarch. I hope you enjoy them! You could also check out these mini cheesecakes, where I used a sugar replacement. I just left out the flour altogether. https://www.lifeloveandsugar.com/mini-berry-almond-cheesecakes/
Great flavors, but the wording in the recipe was confusing—“mini” makes me think of mini muffin pans, although i do realize that a “mini cheesecake” is the equivalent of a standard muffin. I baked through this thinking the yield is way off—the filling, blackberry purée, and whipped cream in this recipe was enough to make a total of 30+ mini cheesecakes (i.e. using a mini muffin pan). I did have to double the crust portion of it (so 6 Tbsp butter, 1.5 cups crushed graham cracker, and 1/4 cup sugar total) for this to work. The author responded in one of these other comments saying that she used a standard muffin pan and not a mini one; this would make sense for the yield she put (12-14), but in the pictures, you can see that the cheesecake is only slightly larger than a blackberry, which further reinforces the idea that this is with mini muffin pans, not standard muffin pans. So… just wanted people to know I basically made micro-cheesecakes using this exact recipe and it still worked out lol.
I’m sorry you found the reference to mini to be confusing. If I called them a regular cheesecake, someone might expect them to be 9 inches. So they are actually mini by comparison to a standard sized cheesecake.
Not your fault at all! Totally my bad for misunderstanding and not using critical thinking lol.
If I make these ahead of time for an event, can I freeze them (minus the topping)
Yes, that’d be fine. Just wrap them well thaw them in the fridge before using.
Want to make for my daughters shower how many days ahead can I make them
They should be good for 4-5 days.
Can you triple the recipe? I’m wanting to make some for a baby shower!
Yes, that should be fine.
Wow! A burst of lavender deliciousness! Different! Love it!
Can the cheesecake part be made and frozen ahead of time?
That should be fine. Just wrap them well before freezing and thaw in the fridge before using.
I’m excited to try this recipe. Are these made in a standard cupcake pan or mini pans?
I use a standard cupcake/muffin pan.
I have just found that the lavender essence is currently unavailable so can you suggest any other form of lavender, (perhaps dried) that I could use instead? I am dying to make these!
I just did a quick search on Amazon and even though that one is unavailable, there are several others that are available. They should all work fine.
Wanting to know if you could use this recipe for strawberries also. I’m wanting to make for Valentines day.
It should be fine to swap out the blackberries for strawberries.
Hello
Can i change the lavender extract to almond extract?
Thank you
Yep!
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!🥰
So glad to hear that!
This recipe was great! I used 1.5 tsp lavender flowers (pulsed in a spice grinder) instead of extract. Worked great.
do you have any video of this dessert?
I don’t, I’m sorry.
Can you please tell me the size of the cheesecake pan.
Thanks!
I use a regular cupcake/muffin pan.
Thank you!
I don’t have lavender extract, how much lavender coffee syrup would you recommend and would I reduce the amount of sugar added?
I haven’t ever worked with coffee syrup, so I’m not sure.
Hello, I was just wondering if you could use this exact recipe and make a full sized cheese cake?
You’d need to double the ingredients for a 9 inch cheesecake.
This look AMAZING! I want to try them. Can i use frozen blackberries?
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.
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!
I used Ateco tip 844
Hi! What size pan would you bake this in if not using muffin tins? Thanks!
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.
Would it be possible to make this full size? Any suggestions on how to go about that? Thanks!
Yes, I would suggest doubling the recipe. You could check out my classic vanilla cheesecake recipe for some baking guidance, because it should be similar for the cheesecake part.
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.
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!
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.
That is what I used to, but you could certainly reduce it.
Are these made in regular size cupcake liners and pans or the minis?
A regular size cupcake pan and liner.
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!
Wonderful! I’m so glad to hear you enjoyed them!
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.
Yes you can definitely make them a day in advance.
I found this great link to make your own Lavender Extract, which I’m going to test out and then use this recipe. They look gorgeous!! https://thecoconutmama.com/how-to-make-lavender-extract/
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!!
I hope you enjoy them!
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 🙂 🙂
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!
thank you!!
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?
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.
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!
Hello,
Can I use eatable lavender instead lavender extract? Do you know the measures so that it won’t taste like parfum?
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.
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.
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!
Thanks Jennie! 🙂 I hope things are well with you guys!
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!!
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.
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!
Deborah – Here is an article about using essential oils in cooking and baking.
Oops – here is the link. https://naturallivingfamily.com/cooking-with-essential-oils/
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!
WOW. Just wow. GORGEOUS!!! You are so blessed with your talents. I cannot WAIT to try these.