Name: Mini Blackberry Lavender Cheesecakes
Prep time: 25 min
Cook time: 18 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tbsp sugar (for crust); 3 tbsp unsalted butter, melted; 12 oz cream cheese, softened; 1/2 cup sugar (for filling); 1 1/2 tbsp all-purpose flour; 1/4 cup sour cream; 1/2 tsp vanilla extract; 1/2 tsp culinary lavender, ground finely; 2 large eggs; 1 1/2 cups fresh or frozen blackberries; 2 tbsp sugar (for sauce); 2 tsp cornstarch; 1 tbsp water

Delicately floral and subtly fruity, these Mini Blackberry Lavender Cheesecakes are the perfect fusion of creamy texture, light herbal notes, and juicy berry topping. Each bite-sized cheesecake is built on a buttery graham cracker crust, filled with lavender-kissed cream cheese, and finished with a sweet, slightly tart blackberry sauce. These individual treats are as elegant as they are delicious—ideal for entertaining, gifting, or just treating myself to something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 cup graham cracker crumbs

2 tbsp sugar

3 tbsp unsalted butter, melted

Cheesecake Filling:

12 oz cream cheese, softened

1/2 cup sugar

1 1/2 tbsp all-purpose flour

1/4 cup sour cream

1/2 tsp vanilla extract

1/2 tsp culinary lavender, ground finely

2 large eggs

Blackberry Sauce:

1 1/2 cups fresh or frozen blackberries

2 tbsp sugar

2 tsp cornstarch

1 tbsp water

Directions

I preheat the oven to 325°F (163°C) and line a cupcake pan with 12 paper liners.

In a small bowl, I mix the graham cracker crumbs, sugar, and melted butter. I press about a tablespoon of the crust into each liner and bake for 5 minutes. Once done, I set them aside to cool.

For the filling, I beat the cream cheese until smooth, then add sugar and flour until combined.

I stir in the sour cream, vanilla, and ground lavender. Then I add the eggs one at a time, mixing slowly and scraping down the sides.

I divide the filling evenly among the liners and bake for 15–18 minutes until the centers are set.

I turn off the oven, crack the door, and let them cool for 10 minutes. After removing them, I let them cool to room temperature before refrigerating for at least 3 hours.

For the sauce, I cook blackberries and sugar over medium heat for 4–5 minutes until the berries start to break down.

I mix cornstarch and water in a small bowl, add it to the pan, and cook for another 1–2 minutes until the sauce thickens. I let it cool completely.

Just before serving, I spoon the cooled blackberry sauce over the chilled cheesecakes.

Servings and timing

This recipe makes 12 mini cheesecakes.

Prep Time: 25 minutes

Cooking Time: 18 minutes

Chilling Time: 3 hours

Total Time: About 3 hours 45 minutes

Calories per serving: Approximately 210 kcal

Variations

I sometimes swap blackberries for raspberries or blueberries for a different berry note.

If I want a citrusy twist, I add a bit of lemon zest to the cheesecake batter.

I can replace the graham cracker crust with crushed vanilla wafers or chocolate cookies for a more decadent base.

A touch of honey in the blackberry sauce enhances the floral flavors even more.

Storage/Reheating

I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. They stay creamy and flavorful, and the crust holds its texture well. I don’t recommend freezing with the blackberry topping, but the plain cheesecakes freeze beautifully for up to a month. I thaw them overnight in the fridge and add the sauce just before serving. No reheating needed—just serve chilled.

FAQs

How strong is the lavender flavor in these cheesecakes?

The lavender is subtle and not overpowering. I use a small amount to keep it delicate, just enough to give a floral hint without tasting soapy.

Can I use dried lavender from my garden?

Yes, as long as it’s culinary-grade lavender. I make sure it’s clean, dried properly, and ground finely to blend smoothly into the batter.

What can I use instead of sour cream?

Greek yogurt works well as a substitute. I’ve used it in a pinch and found the texture and tang to be very similar.

Can I make these ahead of time?

Absolutely. I often make them the night before an event. The flavor improves after chilling, and I just add the sauce right before serving.

How do I know when the mini cheesecakes are set?

I check that the centers no longer look wet and give the pan a gentle jiggle—the centers should move slightly but not look liquid.

Conclusion

These Mini Blackberry Lavender Cheesecakes are everything I want in a small dessert—creamy, floral, fruity, and totally satisfying. The individual portions make them perfect for sharing, though I often find myself keeping a few just for me. Whether I’m baking for a special event or just craving a fancy treat, this recipe never lets me down.

Recipe: