Blackberry Lavender Mini Cheesecakes (Printable Version)
Floral blackberry lavender mini cheesecakes with buttery graham crust, no oven needed.
# What You’ll Need:
→ Cookie Crumb Crust
01 - 1 cup graham cracker crumbs (about 100 g)
02 - 3 tablespoons unsalted butter, melted (about 40 g)
03 - 2 tablespoons granulated sugar (about 25 g)
→ Blackberry Lavender Cheesecake Filling
04 - 1 cup fresh blackberries, plus extra for garnish (about 120 g)
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon culinary lavender buds
07 - 8 oz cream cheese, softened to room temperature (about 225 g)
08 - 1/2 cup heavy whipping cream (about 120 ml)
09 - 1/2 cup powdered sugar, sifted (about 60 g)
10 - 1 teaspoon pure vanilla extract
→ Optional Blackberry Lavender Sauce
11 - 1/2 cup fresh blackberries (about 60 g)
12 - 2 tablespoons honey
13 - 1 teaspoon fresh lemon juice
14 - 1/4 teaspoon dried culinary lavender
# Directions:
01 - Line a standard 12-cup muffin tin with 8 paper liners, spacing them evenly apart.
02 - In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir thoroughly until the mixture resembles wet sand and holds together when pressed.
03 - Divide the crumb mixture evenly among the 8 paper liners. Using the back of a spoon or a small measuring cup, press the crumbs firmly into the bottom of each liner to create a compact, even crust. Place the tin in the refrigerator to chill while preparing the filling.
04 - In a small saucepan, combine 1 cup of fresh blackberries, 1 tablespoon of lemon juice, and 1 teaspoon of culinary lavender buds. Cook over medium heat for 5 to 7 minutes, gently mashing the berries with a spoon as they soften and release their juices. Remove from heat and press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds and lavender buds. Allow the puree to cool completely.
05 - In a medium bowl, beat the softened cream cheese and powdered sugar together using a hand mixer or stand mixer on medium speed until smooth, lump-free, and creamy, about 2 minutes.
06 - Add the vanilla extract and the cooled blackberry-lavender puree to the cream cheese mixture. Beat on medium speed until fully incorporated and the mixture is evenly colored.
07 - In a separate chilled bowl, whip the heavy cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the cream.
08 - Spoon or pipe the filling into the chilled crusts, dividing it evenly. Smooth the tops with a small offset spatula or the back of a spoon.
09 - Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, until the filling is firm and set.
10 - If making the sauce, combine 1/2 cup of fresh blackberries, honey, 1 teaspoon of lemon juice, and 1/4 teaspoon of dried culinary lavender in a small saucepan. Simmer over medium heat for 5 to 7 minutes, mashing the berries as they cook. Strain through a fine-mesh sieve and let cool completely before using.
11 - Carefully remove the cheesecakes from the muffin tin and peel away the paper liners. Top each mini cheesecake with fresh blackberries and a drizzle of the blackberry lavender sauce, if desired. Serve chilled.
# Top Tips:
01 -
- No oven means you can make these in a cramped apartment kitchen in the middle of summer without breaking a sweat.
- The lavender flavor is subtle and sophisticated, never soapy or perfume like, which is a line I had to learn to walk carefully.
- Individual portions eliminate the stress of slicing a cheesecake cleanly in front of guests.
02 -
- Using too much lavender will make your cheesecakes taste like soap, and there is no fixing it once it happens, so stick to the measurement and taste the puree before adding more.
- Straining the berry mixture is not optional if you want that silky texture, because seeds and buds will ruin the smooth mouthfeel completely.
03 -
- Soften the cream cheese on the counter for at least an hour, because patience at this step saves you from the heartbreak of a lumpy filling.
- A piping bag filled with the filling gives you perfectly domed, bakery style tops with zero effort, but a spoon and a steady hand work just fine too.