Introduction

These mini blackberry lavender cheesecakes are a delightful blend of creamy, floral, and fruity flavors. Perfect for individual servings, they feature a graham cracker crust, a delicate lavender-infused filling, and a fresh blackberry topping. Ideal for special occasions or a charming dessert treat.

The image shows close-up of light purple cupcakes with swirled lavender frosting on top. Each cupcake has a dark purple layer of jelly just below the frosting, visible on the top surface. A single fresh blackberry sits on the peak of each frosting swirl. The cupcakes are placed on a white marbled surface with a soft green background that is out of focus. The texture of the frosting looks smooth and creamy, while the cupcake base appears light and fluffy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: To make the blackberry topping, add the blackberries to a food processor and puree until smooth. You should have a little more than 1/2 cup of puree.
Step 2: Combine the berry puree, 5 tablespoons sugar, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil, about 5 minutes.
Step 3: Let the mixture boil for 45 seconds to 1 minute, then remove from heat. Transfer to another bowl and refrigerate until completely cooled.
Step 4: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners and spray them lightly with non-stick spray.
Step 5: Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until well combined. Divide the mixture evenly among the cupcake liners, pressing it firmly into the bottoms (about 1 1/2 tablespoons per cup).
Step 6: Bake the crusts for 5 minutes, then remove from the oven and let them cool while preparing the filling.
Step 7: Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, and flour together on low speed until combined. Scrape down the sides as needed.
Step 8: Add the sour cream, lavender extract, and vanilla extract. Beat on low speed until fully mixed.
Step 9: Add eggs one at a time, beating slowly and scraping the bowl after each addition.
Step 10: Add violet gel icing color if using, and gently fold to incorporate.
Step 11: Divide the cheesecake batter evenly among the cupcake liners, filling them mostly full.
Step 12: Bake cheesecakes for 18-20 minutes. Then turn off the oven and keep the door closed for 10 minutes.
Step 13: Crack the oven door open and let the cheesecakes cool inside for 15-20 minutes. Then transfer to the refrigerator to cool completely and firm up.
Step 14: Once firm, remove cheesecakes from the pan and spoon the chilled blackberry topping evenly onto each cheesecake.
Step 15: To prepare the whipped cream, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
Step 16: Add violet gel icing color if desired, and fold gently to combine.
Step 17: Pipe or spoon whipped cream onto the top of each cheesecake. Garnish each with a fresh blackberry.

Tips & Variations

For a more intense lavender flavor, adjust the lavender extract carefully—too much can become overpowering.
If you don’t have violet gel icing color, the cheesecakes are delicious without it and still look lovely with the natural blackberry topping.
Swap graham cracker crumbs for digestive biscuits or shortbread crumbs for a different crust flavor.

Storage

Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the whipped cream topping may not retain its texture. For best results, assemble the blackberry topping and whipped cream just before serving.

How to Serve

The image shows a close-up of a purple cupcake with three layers. The bottom layer is a purple cupcake base with a slightly rough texture. On top of this sits a smooth, dark purple jelly layer. Above the jelly is a swirl of light purple frosting with soft, smooth ridges. On the very top, there is a single fresh blackberry with a shiny, bumpy surface. The cupcake is placed on a white surface with a blurred green background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare the crust and cheesecake layers in advance and chill them overnight. Add the blackberry topping and whipped cream right before serving for the freshest taste and texture.

Can I substitute fresh blackberries with frozen?

Yes, frozen blackberries work well. Just thaw them completely and drain any excess liquid before pureeing to avoid a watery topping.