Blackberry Lavender Mini Cheesecakes (Printable)

Creamy individual cheesecakes with lavender and blackberry topping, no oven needed.

# What You'll Need:

→ Graham Cracker Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons granulated sugar
03 - ¼ cup unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened to room temperature
05 - ½ cup heavy whipping cream
06 - ⅓ cup powdered sugar
07 - ½ teaspoon pure vanilla extract
08 - ½ 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

# How To Make It:

01 - Line a 12-cup muffin tin with paper liners or arrange silicone molds on a flat baking sheet.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl, 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 chill while preparing the filling.
03 - Beat the softened cream cheese in a large bowl until completely smooth and free of lumps. Add powdered sugar, vanilla extract, lemon zest, and ground lavender, then mix until fully incorporated and creamy.
04 - In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer or whisk. Gently fold the whipped cream into the cream cheese mixture in two additions, maintaining as much air as possible until the filling is 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 tightly and refrigerate for at least 4 hours, or until the cheesecakes are firm and fully set.
07 - Combine fresh blackberries, 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 thickens into 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 -
  • No oven required, which means you can make these even when your kitchen feels like a sauna in August.
  • The lavender is subtle enough to surprise people without making them feel like they are eating perfume.
  • Individual portions mean no slicing, no messy plates, and no guessing who wants a bigger piece.
02 -
  • Under chilling is the number one reason these collapse when unwrapped, so give them the full four hours at minimum.
  • Taste your lavender before adding it, because some brands are far more potent than others and a heavy hand will make the filling taste soapy.
03 -
  • Grind the lavender finer than you think you need to, because even tiny flecks can feel gritty against the smooth filling.
  • Use a piping bag or a zip top bag with the corner snipped off to fill the cups cleanly and evenly without making a mess.

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