Name: Mini Blackberry Lavender Cheesecakes
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 38 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp unsalted butter, melted; 8 oz cream cheese, softened; 1/3 cup granulated sugar; 1/4 cup sour cream; 1 tsp dried culinary lavender; 1 tsp vanilla extract; 2 large eggs; 1 cup fresh blackberries; 2 tbsp honey or sugar (for compote)

Why You’ll Love This Recipe

These cheesecakes blend the floral aroma of lavender with the tart sweetness of blackberries for a truly unique flavor. Their mini size makes them ideal for parties, and they can be prepared ahead of time for stress-free entertaining. Each bite is smooth, fragrant, and perfectly balanced.

Ingredients

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

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Dried culinary lavender
Fresh blackberries
Honey or sugar for compote

Directions

Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
In a small bowl, mix graham cracker crumbs with melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form a crust.
In a saucepan, gently heat sour cream with lavender, then strain to remove lavender buds. Let cool.
In a large bowl, beat cream cheese and sugar until smooth. Mix in the lavender-infused sour cream, vanilla extract, and eggs one at a time, beating just until incorporated.
Divide the filling evenly among crusts. Bake for 15–18 minutes, until centers are set. Let cool completely, then chill for at least 2 hours.
For the topping, cook blackberries with honey or sugar in a small saucepan until softened and syrupy.
Spoon blackberry compote over chilled cheesecakes before serving.

Servings and timing

Makes 12 mini cheesecakes.
Prep Time: 20 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 2 hours 38 minutes

Variations

No-Bake Version: Use a no-bake cheesecake base and set in the fridge instead of baking.
Gluten-Free: Swap graham crackers for gluten-free cookies.
Berry Swap: Use raspberries, blueberries, or a mix.
Citrus Twist: Add lemon zest to the filling for brightness.
Extra Creamy: Add a few tablespoons of heavy cream to the batter.

Storage/Reheating

Store covered in the refrigerator for up to 4 days.
For longer storage, freeze without topping for up to 1 month, then thaw in the fridge before adding compote.
No reheating needed.

FAQs

Can I use fresh lavender instead of dried?

Yes, but make sure it’s culinary-grade and use about twice the amount.

How do I prevent cracks in mini cheesecakes?

Avoid overmixing the batter and don’t overbake.

Can I skip the lavender?

Yes, they’ll still be delicious as plain blackberry mini cheesecakes.

Do I need a water bath?

No, mini cheesecakes bake evenly without one.

Can I use frozen blackberries?

Yes, thaw and drain before cooking into compote.

How long should I chill them?

At least 2 hours for best texture.

Can I make them the day before an event?

Yes, they taste even better after a night in the fridge.

Is the lavender flavor strong?

It’s subtle—just enough to add floral notes without overpowering.

Can I make them vegan?

Yes, use dairy-free cream cheese, sour cream, and butter alternatives.

Can I add the topping before chilling?

It’s best to add just before serving to keep the crust crisp.

Conclusion

Mini Blackberry Lavender Cheesecakes are a beautiful and flavorful dessert that combines the elegance of lavender with the bold sweetness of blackberries. Perfectly portioned and make-ahead friendly, they’re sure to impress at any gathering.

Mini Blackberry Lavender Cheesecakes