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Mini Blackberry Lavender Cheesecakes

These Mini Blackberry Lavender Cheesecakes are a quick and easy dessert that combines creamy cheesecake with the floral notes of lavender and the tart sweetness of blackberries, making them perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
For the cheesecake filling
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried culinary lavender Start with less if unsure!
  • 1/2 cup sour cream
  • 1 cup blackberries (fresh or frozen)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Make the Crust
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  2. Divide the crust mixture evenly among the muffin cups and press firmly into the bottom.
  3. Bake for 5-7 minutes until lightly golden.
Whip Up the Filling
  1. In another bowl, beat the softened cream cheese with sugar until smooth and fluffy.
  2. Add the eggs, one at a time, followed by vanilla extract, culinary lavender, and sour cream. Mix until well combined.
Bake Your Cheesecakes
  1. Spoon the cheesecake filling on top of the crust in each muffin cup. Top with blackberries, pressing them slightly into the batter.
  2. Bake for about 20-25 minutes or until the centers are set but still slightly jiggly.
Chill and Enjoy
  1. Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours.

Notes

These cheesecakes can be made a day ahead—just keep them in the refrigerator. For a marbled effect, blend blackberries and swirl them through the filling before baking.