Description

These Luscious Blackberry Lavender Cheesecakes combine a delicate floral hint of culinary lavender with the sweet, tart flavor of fresh blackberries. Set on a buttery graham cracker crust, these individual mini cheesecakes are perfect for elegant desserts or special occasions. The creamy texture of the cheesecake contrasts beautifully with the vibrant blackberry topping enhanced with a touch of lemon zest.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar

Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 tablespoon culinary lavender, finely ground
1 teaspoon vanilla extract

Blackberry Topping

1 cup blackberries
1/4 cup sugar
1 tablespoon water
1 teaspoon lemon zest

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Instructions

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a greased mini cheesecake pan to form an even crust layer. Place the pan in the refrigerator to chill while you prepare the filling.
Make the cheesecake filling: Beat the softened cream cheese and granulated sugar together until smooth and creamy using a hand mixer or stand mixer. Add the sour cream, eggs, finely ground culinary lavender, and vanilla extract. Blend all ingredients thoroughly until the mixture is smooth with no lumps. Pour this filling evenly over the chilled crust in the mini cheesecake pan.
Bake the cheesecakes: Preheat your oven to 325°F (163°C). Place the cheesecake pan in the oven and bake for 20 minutes or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature. Once cool, refrigerate for several hours or overnight to fully chill and set.
Prepare the blackberry topping: In a small saucepan over medium heat, combine the blackberries, sugar, water, and lemon zest. Cook, stirring occasionally, until the blackberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool completely.
Serve: Spoon the cooled blackberry topping generously over each chilled cheesecake before serving for a beautiful and flavorful finish.

Notes

Finely grinding the culinary lavender is important to avoid a gritty texture and to release its fragrant flavor evenly.
You can substitute fresh or frozen blackberries for the topping, but fresh yields the best texture.
Ensure cream cheese is fully softened for a smoother batter and no lumps.
Mini cheesecake pans come in various sizes; this recipe suits pans that make about 12 small cheesecakes.
For easier removal, line the pan with parchment paper or use silicone mini cheesecake cups.
Allow cheesecakes to chill thoroughly for the best texture and flavor.