Blackberry Lavender Mini Cheesecakes (Print version)
Floral blackberry-lavender filling in buttery graham crusts. No baking required for these creamy individual treats.
# What you'll need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 1 cup fresh blackberries (plus extra for garnish)
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon culinary lavender buds
07 - 8 ounces cream cheese, softened to room temperature
08 - 1/2 cup heavy cream
09 - 1/2 cup powdered sugar
10 - 1 teaspoon pure vanilla extract
→ Blackberry Lavender Sauce (Optional)
11 - 1/2 cup fresh blackberries
12 - 2 tablespoons honey
13 - 1 teaspoon fresh lemon juice
14 - 1/4 teaspoon dried culinary lavender
# How to make it:
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 until the mixture resembles wet sand and holds together when pressed.
03 - Divide the crumb mixture evenly among the 8 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, lemon juice, and 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 with the powdered sugar using a hand mixer or stand mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
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 prepared crusts, dividing it evenly. Smooth the tops with a small 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 fully set.
10 - If making the sauce, combine 1/2 cup fresh blackberries, honey, lemon juice, and 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 serving.
11 - Remove the cheesecakes from the paper liners and arrange on a serving plate. Top each with fresh blackberries and a drizzle of the blackberry lavender sauce if desired. Serve chilled.
# Expert suggestions:
01 -
- No oven means you can make these even when your kitchen feels like a sauna in August.
- The lavender is subtle enough to intrigue people without tasting like perfume or soap.
- Individual portions disappear faster than any large dessert I have ever set on a table.
02 -
- Using too much lavender will make these taste like bath products, and I learned this the hard way at a dinner party I still have not lived down.
- The puree must be completely cool before you add it to the cream cheese or the filling will thin out and never set properly.
03 -
- Soften your cream cheese on the counter, never in the microwave, because uneven melting creates stringy patches that ruin the silky texture.
- A piping bag filled with the filling gives you perfectly smooth tops, but a zip top bag with the corner snipped works just as well in a pinch.