Description
Mini cheesecakes made with a graham cracker crust, infused with rich blackberry puree and delicate dried lavender. Perfect for elegant desserts, events, or make-ahead treats.
Ingredients
→ Graham Cracker Crust
1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
→ Cheesecake Filling
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
¼ cup sour cream
1 teaspoon vanilla extract
→ Flavoring
¼ cup blackberry puree
½ teaspoon dried culinary lavender
→ Optional Garnish
Fresh blackberries
Sprigs of fresh lavender
Whipped cream
Instructions
1. Preheat the oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.
2. Combine graham cracker crumbs and melted butter in a small bowl until mixture resembles wet sand. Divide evenly among muffin cups and press down firmly.
3. In a large bowl, beat softened cream cheese and sugar with a mixer until smooth, about 2 minutes.
4. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla. Do not overmix.
5. Divide batter into two bowls. Stir blackberry puree into one, and lavender into the other.
6. Fill each muffin cup halfway with lavender batter. Top with blackberry batter. Swirl gently with a toothpick.
7. Bake for 20–25 minutes until centers are almost set but slightly jiggly.
8. Cool in the muffin tin for 30 minutes, then refrigerate for at least 2 hours or overnight.
9. Garnish with fresh blackberries, lavender, and whipped cream before serving.
Notes
Make these a day ahead to let the lavender flavor develop fully.
To make blackberry puree, blend blackberries and strain to remove seeds.
Store in the fridge for 3 days or freeze for up to 1 month.
Use a toothpick to create dramatic marble effects before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: American