Mini Blackberry Lavender Cheesecakes: A Delightful Seasonal Dessert

There’s something utterly enchanting about the combination of blackberries and lavender. When summer arrives and blackberries burst with juicy sweetness, I find myself drawn to creating desserts that showcase these beautiful berries. Today, I’m sharing one of my absolute favorite recipes: Mini Blackberry Lavender Cheesecakes. These individual-sized treats combine the tangy creaminess of cheesecake with the floral notes of lavender and the bright, jammy flavor of fresh blackberries.

What makes these mini cheesecakes so special is their versatility. They’re elegant enough for a dinner party but also perfect for a casual family dessert. The individual portions make them ideal for serving guests, and the make-ahead nature means you can focus on enjoying your company rather than rushing around in the kitchen.

I first developed this recipe after visiting a local lavender farm during blackberry season. The fields of purple blooms next to wild blackberry bushes created such a stunning visual that I knew these flavors were meant to be together. After several rounds of testing, I’ve perfected the balance of flavors—ensuring the lavender complements rather than overpowers the delicate cheesecake and fresh blackberry topping.

Ingredients

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 10 full sheets)
• ¼ cup granulated sugar
• ⅓ cup unsalted butter, melted
• Pinch of salt

For the Lavender Cheesecake Filling:

• 16 ounces cream cheese, softened to room temperature
• ⅔ cup granulated sugar
• 2 teaspoons dried culinary lavender buds
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 large eggs, room temperature
• ¼ cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Blackberry Topping:

• 2 cups fresh blackberries (or frozen, thawed and drained)
• ⅓ cup granulated sugar
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ½ teaspoon vanilla extract

Equipment Needed

• 12-cup muffin tin
• Cupcake liners
• Food processor or blender
• Electric mixer (stand or hand mixer)
• Small saucepan
• Measuring cups and spoons
• Mixing bowls
• Fine mesh strainer
• Cooling rack

Preparation Time

Instructions

Preparing the Lavender Sugar

1. In a food processor, combine the 2/3 cup granulated sugar with the dried lavender buds.
2. Pulse until the lavender is finely ground and incorporated into the sugar.
3. Sift through a fine mesh strainer to remove any large pieces of lavender.
4. This infused sugar will distribute the lavender flavor evenly throughout the cheesecake without leaving unpleasant texture.

For the Crust

1. Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with cupcake liners.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt.
3. Mix until the mixture resembles wet sand and holds together when pressed.
4. Divide the mixture evenly among the cupcake liners (about 1 tablespoon plus 1 teaspoon per cup).
5. Using the bottom of a small glass or measuring cup, firmly press the crumbs into an even layer.
6. Bake for 5 minutes, then remove from oven and allow to cool while preparing the filling.
7. Maintain oven temperature at 325°F.

For the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
2. Add the lavender-infused sugar and beat until well combined and smooth, scraping down the sides of the bowl as needed.
3. Mix in the lemon zest and lemon juice until incorporated.
4. Add eggs one at a time, beating on low speed just until each is incorporated. (Over-mixing with eggs can cause the cheesecakes to crack!)
5. Gently fold in the sour cream, vanilla extract, and salt until just combined.
6. Divide the filling evenly among the muffin cups, filling each almost to the top.

Baking the Cheesecakes

1. Bake at 325°F for 17-22 minutes, or until the edges are set but the centers still have a slight jiggle.
2. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes.
3. Remove from the oven and let cool completely at room temperature.
4. Once cooled, refrigerate for at least 4 hours or overnight to fully set.

For the Blackberry Topping

1. In a small saucepan, combine blackberries, sugar, water, and lemon juice.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for about 5 minutes, until berries begin to break down.
4. Gently mash about half the berries with the back of a spoon, leaving some whole for texture.
5. Stir the cornstarch slurry into the simmering berry mixture.
6. Cook for another 1-2 minutes, until the mixture thickens.
7. Remove from heat and stir in vanilla extract.
8. Allow to cool completely before topping the cheesecakes.

Assembly

1. Once the cheesecakes are thoroughly chilled, carefully remove them from the cupcake liners.
2. Top each mini cheesecake with approximately 1-2 tablespoons of the blackberry topping.
3. If desired, garnish with a small sprig of fresh lavender or a single fresh blackberry.
4. Serve immediately or refrigerate until ready to serve.

Nutritional Information

Values are approximate and based on a single mini cheesecake.

Tips for Perfect Mini Cheesecakes

Temperature Matters

All refrigerated ingredients should be at room temperature before mixing. Cold ingredients don’t blend smoothly and can lead to lumpy cheesecake batter. I place my cream cheese, eggs, and sour cream on the counter about an hour before starting.

Don’t Overmix the Batter

Once you add the eggs, mix just until incorporated. Overmixing incorporates too much air, which can cause the cheesecakes to rise too quickly in the oven and then crack as they cool.

The Water Bath Debate

While traditional large cheesecakes benefit from a water bath, I’ve found these mini versions bake perfectly without one. The smaller size allows them to cook more evenly and reduces the risk of cracking.

The Jiggle Test

To check if your cheesecakes are done, gently shake the muffin tin. The edges should be set, but the centers should still have a slight jiggle (similar to set Jell-O). They’ll continue to firm up as they cool.

Patience During Cooling

Resist the urge to skip the gradual cooling process. Dramatic temperature changes can cause cheesecakes to crack or sink in the middle.

Variations

Crust Alternatives

• Shortbread Crust: Replace graham crackers with 1½ cups crushed shortbread cookies for a buttery, crumbly base.
• Gingersnap Crust: Use 1½ cups gingersnap cookie crumbs for a spicy contrast to the sweet-tart filling.
• Gluten-Free Option: Substitute gluten-free graham crackers or cookies for the traditional graham crackers.

Topping Options

• Mixed Berry: Combine blackberries with raspberries or blueberries for a medley of flavors.
• Honey Drizzle: Finish with a light drizzle of local honey for additional floral notes.
• Lemon Curd: For a more citrus-forward dessert, replace some or all of the blackberry topping with tangy lemon curd.

Flavor Twists

• Orange-Lavender: Substitute orange zest and juice for the lemon in the filling.
• Vanilla Bean: Add seeds from one vanilla bean to the filling for intense vanilla flavor.
• White Chocolate: Fold ⅓ cup of melted and cooled white chocolate into the cheesecake batter before baking.

Storage and Make-Ahead Instructions

These mini cheesecakes are perfect for making ahead of time, which makes them ideal for entertaining:

• Refrigerator: Store assembled cheesecakes in an airtight container for up to 3 days.
• Freezer: Baked and cooled cheesecakes (without topping) can be frozen for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator and add topping before serving.
• Topping: The blackberry topping can be made up to 5 days ahead and stored separately in the refrigerator.

Serving Suggestions

I love presenting these mini cheesecakes in a variety of ways depending on the occasion:

For Casual Gatherings

• Serve on a rustic wooden board with fresh berries scattered around.
• Pair with a refreshing iced herbal tea.
• Add a small dollop of lightly sweetened whipped cream on top.

For Elegant Dinner Parties

• Place each cheesecake on an individual dessert plate with a drizzle of blackberry sauce.
• Garnish with edible flowers and a light dusting of powdered sugar.
• Serve alongside a small glass of sparkling water with a sprig of lavender.

For Brunch

• Arrange on a tiered stand with other petit fours or mini pastries.
• Offer with a lavender-infused coffee or tea.
• Include a small dish of extra blackberry sauce on the side.

Troubleshooting Common Issues

Cracked Cheesecakes

• Problem: The tops are cracked or sunken.
• Solution: You may have overmixed the batter, especially after adding the eggs. The oven temperature might also be too high. Make sure your oven is properly calibrated, and remember to cool the cheesecakes gradually.

Soggy Crust

• Problem: The graham cracker crust is soft instead of crisp.
• Solution: Pre-baking the crust for the full 5 minutes helps create a barrier against the moisture in the filling. Make sure your butter-to-crumb ratio isn’t too high.

Runny Topping

• Problem: The blackberry topping is too thin.
• Solution: Make sure to cook the cornstarch mixture until it thickens noticeably in the pan (it will thicken further as it cools). If needed, you can add an additional teaspoon of cornstarch mixed with a tablespoon of cold water.

Lavender Flavor Too Strong

• Problem: The lavender taste is overwhelming or soapy.
• Solution: Make sure you’re using culinary lavender, not ornamental or potpourri varieties. Start with less lavender in the sugar infusion (perhaps 1 teaspoon) and adjust to taste in future batches.

Seasonal Adaptations

One of the things I love most about this recipe is how easily it can be adapted throughout the year:

Spring

• Replace blackberries with strawberries and pair with a hint of basil instead of lavender.

Summer

• Use the recipe as written with peak-season blackberries, or substitute with fresh peaches and a hint of ginger.

Fall

• Switch to a pear topping with cinnamon and cardamom notes in the cheesecake base.

Winter

• Create a cranberry-orange version with a gingersnap crust for holiday gatherings.

Frequently Asked Questions

Can I use fresh lavender instead of dried? Yes, but reduce the amount by half since fresh lavender can have a stronger flavor. Make sure it’s culinary lavender grown without pesticides.

How do I know if my cheesecakes are properly set? The edges should be set but the center should still have a slight jiggle when you gently shake the pan. They will continue to set as they cool.

Can I use frozen blackberries? Absolutely! Thaw them first and drain excess liquid before using. You might need slightly less cornstarch in the topping as frozen berries tend to release more liquid.

Is there a substitute for lavender if I don’t have any? You can omit the lavender entirely for a classic blackberry cheesecake, or substitute 1/2 teaspoon of vanilla bean paste for a different but complementary flavor.

Can I make these in a regular-sized muffin tin rather than a mini muffin tin? This recipe is designed for a standard 12-cup muffin tin, not a mini muffin tin. If you’d like to make them in mini size, reduce the baking time to about 10-12 minutes.

Can these be made without dairy? While I haven’t tested dairy-free versions personally, readers have reported success using dairy-free cream cheese, coconut cream instead of sour cream, and coconut oil in place of butter for the crust.

How far in advance can I make these for a party? The cheesecakes without topping can be made up to 3 days ahead and stored in the refrigerator. The topping can also be made 3 days ahead and stored separately. Assemble just before serving or up to a few hours ahead.

Can I make this as one large cheesecake instead of minis? Yes! Use an 8-inch springform pan, double the crust recipe, keep the filling the same, and bake at 325°F for about 45-55 minutes. Cool in the oven with the door cracked for 1 hour before refrigerating.

These Mini Blackberry Lavender Cheesecakes have become one of my signature desserts for summer gatherings. There’s something magical about the creamy, tangy filling infused with delicate lavender notes, all topped with that vibrant, jewel-toned blackberry sauce. I hope you enjoy making them as much as I do, and that they bring a touch of elegant charm to your table, no matter the occasion.

Whether you’re an experienced baker or trying cheesecake for the first time, this recipe strikes the perfect balance between impressive and achievable. The individual portions make serving a breeze, and the make-ahead nature means you can focus on enjoying your company rather than last-minute dessert preparation.

Happy baking!