These Mini Blackberry Lavender Cheesecakes are elegant, creamy, and bursting with fresh berry flavor. Featuring a buttery graham cracker crust, a silky cheesecake filling infused with delicate lavender, and a glossy blackberry topping, these individual desserts are perfect for spring gatherings, tea parties, or whenever you’re craving something truly special. Beautiful and delicious, they’re guaranteed to impress!

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar

For the Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup sour cream
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon culinary lavender, finely crushed

For the Blackberry Topping

• 1 cup fresh blackberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnish

• Fresh blackberries
• Culinary lavender sprigs

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Instructions

1. Preheat oven to 325°F (165°C). Line a muffin pan with paper liners.
2. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each liner.
3. Beat cream cheese, sour cream, sugar, egg, vanilla, and lavender until smooth.
4. Divide the mixture among the liners and bake for 18–20 minutes.
5. Cool completely and refrigerate for at least 4 hours.
6. In a saucepan, cook blackberries, sugar, and lemon juice until softened. Stir in the cornstarch slurry and cook until glossy.
7. Let the sauce cool and spoon it over each mini cheesecake.
8. Top with fresh blackberries and a small sprig of lavender before serving.

Prep Time

20 minutes

Cook Time

20 minutes

Chill Time

4 hours

Total Time

4 hours 40 minutes

Servings

8 mini cheesecakes