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Mini Blackberry Lavender Cheesecakes

These creamy and delightful mini cheesecakes combine the tartness of blackberries with the floral note of lavender, creating a stunning dessert perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar
For the filling
  • 8 oz cream cheese, softened Ensure it is at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried culinary lavender Or 2 tablespoons fresh lavender
  • 1/2 cup sour cream
For the topping
  • 1 cup fresh blackberries
  • Additional lavender sprigs for garnish (optional)

Method
 

Preparation
  1. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press a tablespoon of the mixture firmly into the bottom of each mini cheesecake mold. Set aside.
  2. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until well combined. Then mix in the vanilla extract and lavender. Finally, stir in the sour cream until the mixture is creamy and smooth.
  3. Spoon the cheesecake filling over the prepared crusts, filling each mold until they are just about full. Smooth the tops with a spatula.
  4. Place the filled molds in the refrigerator for at least 2 hours to allow the cheesecakes to set.
  5. Once firmly set, carefully remove the cheesecakes from their molds. Top each cheesecake with fresh blackberries and a small sprig of lavender if desired.
  6. Indulge in the fabulous flavors of your mini blackberry lavender cheesecakes!

Notes

Store in an airtight container in the refrigerator for up to three days. For longer storage, freeze them before topping with blackberries, and thaw in the refrigerator before serving.