introduction

This small cake feels light and sweet. It pairs ripe blackberries with soft cream cheese and a hint of lavender. You can make these in small pans for a tea or a party. For a different small cheesecake idea, see Apple Crisp Mini Cheesecakes.

why make this recipe

This recipe gives a fresh fruit taste and a soft, creamy bite. It looks nice on a plate. You can make it ahead and bring it to a meal. You can pair it with other small desserts like a mini caramel apple board.

how to make Mini Blackberry Lavender Cheesecakes

Make the crust first and press it into each pan. Cook a simple blackberry jam to top the cakes. Beat the cream cheese until smooth. Add sugar and eggs a little at a time. Fold in sour cream and the small bits of lavender. Pour the mix into the crust and bake until the centers set. Let the cakes cool and chill them so they firm up. For a note on making many small cakes at once, check a different mini cheesecake how-to like Apple Crisp Mini Cheesecakes.

Ingredients :

6 oz blackberries, pureed and strained
5 tbsp sugar (for topping)
2 1/2 tsp cornstarch
1 1/2 cups cream cheese, softened
1/2 cup sugar (for filling)
1 tsp vanilla extract
2 eggs
1/4 cup sour cream
2 tbsp lavender buds, culinary grade
Graham cracker crust (store-bought or homemade)

Directions :

Preheat the oven to 325°F (160°C).
Prepare the graham cracker crust in mini cheesecake pans.
In a saucepan, combine the blackberry puree, 5 tbsp sugar, and cornstarch. Cook on low heat until it thickens; set aside to cool.
In a mixing bowl, beat the cream cheese until smooth. Gradually add 1/2 cup sugar, beating until fluffy.
Mix in vanilla extract, then add eggs one at a time until mixed.
Stir in sour cream and the lavender buds.
Pour the cream cheese mixture into the crust in each pan.
Bake for about 25–30 minutes until the centers are set but not dry.
Let cool on a rack, then chill in the fridge for at least 2 hours.
Top each mini cheesecake with the cooled blackberry topping before you serve.

how to serve Mini Blackberry Lavender Cheesecakes

Serve cold. Add a small fresh blackberry on top for look and taste. Add a light dust of sugar or a tiny mint leaf. For a small dessert table, pair these with other mini sweets like a mini caramel apple board.

how to store Mini Blackberry Lavender Cheesecakes

Cover the cakes with plastic wrap or keep them in an airtight box. Store in the fridge for up to 4 days. You can freeze them for up to 1 month. Thaw in the fridge before you serve.

tips to make Mini Blackberry Lavender Cheesecakes

Use room temperature cream cheese to get a smooth mix.
Strain the blackberry puree to remove seeds for a smooth top.
Do not over bake; cakes will set more as they cool.
Use food-grade lavender and add just a little so the flavor stays light.
For more tips on small cake prep, see Apple Crisp Mini Cheesecakes.

variation (if any)

Swap lavender for lemon zest for a bright taste.
Use raspberry or strawberry puree instead of blackberry.
Make a graham crust with oats for a nutty note.

FAQs

Q: Can I skip the lavender?
A: Yes. The cake will still taste good with just the berry and cream cheese.

Q: Can I make these in one pan instead of mini pans?
A: Yes. Bake longer and check the center until it is set.

Q: How do I make the cakes less sweet?
A: Cut back a little on the sugar in the filling or in the berry topping.

Q: Are the lavender buds safe to eat?
A: Yes if you use culinary grade lavender. Use little so the flavor is mild.

Q: Can I use frozen blackberries?
A: Yes. Thaw and drain them, then puree and strain.

Conclusion

For a full version of this idea and step photos, see Mini Blackberry Lavender Cheesecakes | Best Mini Cheesecakes on this site: Mini Blackberry Lavender Cheesecakes | Best Mini Cheesecakes.