Description

Delicately floral and subtly fruity, these Mini Blackberry Lavender Cheesecakes combine a buttery graham cracker crust, lavender-infused cheesecake filling, and a sweet-tart blackberry sauce. Perfectly portioned for entertaining or personal indulgence.

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

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Instructions

Preheat the oven to 325°F (163°C) and line a cupcake pan with 12 paper liners.
In a small bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press about a tablespoon of the crust mixture into each liner and bake for 5 minutes. Set aside to cool.
In a mixing bowl, beat cream cheese until smooth. Add 1/2 cup sugar and flour, mixing until combined.
Stir in sour cream, vanilla extract, and ground lavender. Add eggs one at a time, mixing slowly and scraping down the bowl as needed.
Divide the cheesecake filling evenly among the 12 liners. Bake for 15–18 minutes until centers are set.
Turn off the oven, crack the door, and let cheesecakes cool for 10 minutes. Remove and cool to room temperature, then refrigerate for at least 3 hours.
To make the blackberry sauce, cook blackberries and 2 tbsp sugar over medium heat for 4–5 minutes until berries begin to break down.
In a small bowl, mix cornstarch and water, then add to the pan. Cook for 1–2 more minutes until thickened. Let cool completely.
Before serving, spoon the cooled blackberry sauce over the chilled mini cheesecakes.

Notes

Swap blackberries with raspberries or blueberries for variety.

Add lemon zest to the batter for a citrus twist.

Use crushed vanilla wafers or chocolate cookies instead of graham crackers for a different crust flavor.

Honey in the blackberry sauce enhances the floral lavender notes.

Plain cheesecakes freeze well for up to a month; add sauce after thawing.

Prep Time: 25 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 210
Sugar: 13g
Sodium: 120mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg