Creamy Blackberry Lavender Cheesecakes (Printer-friendly)
Creamy floral blackberry lavender cheesecakes on buttery cookie crusts, no baking required.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Blackberry Lavender 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 whipping 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
# Directions:
01 - Line a standard 12-cup muffin tin with 8 paper liners and set aside.
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 lined cups, pressing firmly into the bottom of each. 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, mashing the berries with a spoon as they soften. Remove from heat, press through a fine-mesh sieve into a bowl, and discard the seeds and lavender solids. Allow the puree to cool completely.
05 - In a medium bowl, use a hand mixer to beat the softened cream cheese and powdered sugar together until smooth, lump-free, and creamy.
06 - Add the vanilla extract and the cooled blackberry-lavender puree to the cream cheese mixture. Beat on medium speed until evenly combined and uniformly purple in color.
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, preserving as much air as possible.
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 overnight until the filling is firm and fully set.
10 - If making the sauce, combine 1/2 cup blackberries, honey, lemon juice, and dried lavender in a small saucepan. Simmer over medium heat for 5 to 7 minutes, mashing the berries. Strain through a fine-mesh sieve and let cool.
11 - Carefully remove the cheesecakes from the liners. Top each with fresh blackberries and a drizzle of the blackberry lavender sauce, if desired. Serve chilled.
# Expert Advice:
01 -
- No oven needed, which means you can make these even in the dead of summer without heating up your kitchen.
- The lavender is subtle and mysterious, people will keep eating trying to figure out what that flavor is.
- Individual portions mean no slicing drama and everyone gets their own perfect little dessert.
02 -
- Too much lavender will make your cheesecakes taste like perfume, so measure carefully and never eyeball it.
- The filling needs the full 4 hours to set properly, and cutting that time short will give you soup in a crust.
03 -
- Soften your cream cheese fully before starting, cold cream cheese will leave stubborn lumps no amount of mixing can fix.
- A piping bag with a large round tip fills the cups neatly and gives you a pretty swirled top without any extra effort.