Description
Creamy, floral, and fruity, these Luscious Blackberry Lavender Cheesecakes bring together the elegance of lavender with the tangy sweetness of blackberries. Each mini cheesecake is smooth, delicate, and topped with a glossy blackberry compote that makes every bite irresistible.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 teaspoon dried culinary lavender, finely crushed
- 2 large eggs
- ½ cup sour cream
- 1 ½ cups fresh blackberries
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- Mix graham cracker crumbs with melted butter and press about 1 tablespoon into each liner. Bake for 5 minutes, then cool.
- In a bowl, beat cream cheese, sugar, honey, vanilla, and crushed lavender until smooth. Add eggs one at a time, then stir in sour cream.
- Divide the batter evenly over the crusts and bake for 18–20 minutes, until centers are slightly wobbly.
- Cool completely, then refrigerate for at least 4 hours to set.
- Prepare the blackberry compote by simmering blackberries, lemon juice, and powdered sugar for 5–7 minutes until thickened.
- Top each cheesecake with the compote and garnish with fresh berries and lavender petals before serving.
Notes
- Use culinary-grade lavender only to keep the flavor subtle and pleasant.
- Let the cheesecakes chill overnight for the best texture and taste.
- For a gluten-free version, use gluten-free graham crackers.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg