Blackberry Lavender Mini Cheesecakes (Printable)

Creamy individual cheesecakes with floral lavender and fresh blackberry topping, no oven required.

# What You Need:

→ Graham Cracker Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - 1/4 cup unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened to room temperature
05 - 1/2 cup heavy cream
06 - 1/3 cup powdered sugar
07 - 1/2 teaspoon pure vanilla extract
08 - 1/2 teaspoon dried culinary lavender, finely ground
09 - Zest of 1 lemon

→ Blackberry Topping

10 - 1 cup fresh blackberries
11 - 2 tablespoons granulated sugar
12 - 2 teaspoons fresh lemon juice

# Directions:

01 - Line a 12-cup muffin tin with paper liners or arrange silicone molds on a baking sheet.
02 - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, stirring until the mixture resembles wet sand. Press approximately 1 tablespoon of the mixture firmly into the bottom of each liner. Place the tin in the refrigerator to set while preparing the filling.
03 - In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Add the powdered sugar, vanilla extract, lemon zest, and ground lavender, then mix on medium speed until fully incorporated and creamy.
04 - In a separate chilled bowl, whip the heavy cream to stiff peaks using a whisk or electric mixer. Gently fold the whipped cream into the cream cheese mixture in three additions, preserving as much air as possible, until the filling is smooth, light, and fluffy.
05 - Spoon or pipe the filling evenly over the chilled crusts, dividing it among all 12 cups. Smooth the tops with a small spatula or the back of a spoon.
06 - Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set throughout.
07 - Combine the fresh blackberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently and gently mashing the berries with a spoon, until the mixture reduces to a syrupy consistency, about 5 minutes. Remove from heat and let cool completely.
08 - Spoon the cooled blackberry sauce over each mini cheesecake. Garnish with a sprig of fresh lavender or a whole blackberry if desired, then serve immediately.

# Expert Tips:

01 -
  • The lavender is subtle enough to intrigue people without tasting like perfume or a candle shop.
  • No oven means you can make these when it is too hot to breathe, let alone bake.
  • Individual portions disappear faster at parties than anyone wants to admit.
02 -
  • Do not skip the chilling time because pulling them out early will give you a soupy mess that slides right off the crust.
  • Too much lavender turns dessert into potpourri, so stick with half a teaspoon and taste before adding more.
03 -
  • Grind the lavender finer than you think you need to because coarse bits between your teeth will distract from an otherwise perfect bite.
  • Use a piping bag or a zip top bag with the corner snipped off to fill the cups cleanly and without making a mess of the edges.

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