Description
These elegant bite-sized cheesecakes combine the fresh, fruity burst of blackberries with the floral elegance of culinary lavender. Each mini treat features a graham cracker crust and a rich cream cheese filling, topped with a vibrant blackberry swirl. Perfect for spring gatherings, bridal showers, or afternoon tea, these are both visually stunning and bursting with flavor.
Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Filling:
16 oz full-fat cream cheese, softened
½ cup granulated sugar
½ cup Greek yogurt
2 large eggs
½ tsp salt
½–1 tsp culinary-grade dried lavender buds (or ½ tsp lavender extract)
Blackberry Swirl:
1 cup fresh or frozen blackberries
1–2 tbsp granulated sugar
1 tsp lemon juice (optional)
Instructions
Prepare Crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, and melted butter. Press into mini cheesecake pan or muffin tin with liners. Bake for 5–7 minutes until lightly golden. Let cool.
Make Filling: Beat cream cheese and sugar until smooth. Add yogurt, salt, and lavender. Mix in eggs one at a time until just combined.
Make Blackberry Swirl: Puree blackberries with sugar and lemon juice. Strain to remove seeds.
Assemble: Spoon cheesecake filling over crusts. Add small dollops of blackberry puree. Swirl with a toothpick.
Bake: Bake at 325°F for 15–20 minutes, until set around the edges but slightly jiggly in the center.
Cool and Chill: Cool in pan, then refrigerate at least 4 hours or overnight.
Notes
Don’t overmix the batter to avoid cracks.
Use lavender sparingly to avoid bitterness.
Can be frozen up to 2 months and thawed overnight in the fridge.
Garnish with fresh blackberries, whipped cream, or edible flowers for extra flair.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake + Chill
- Cuisine: American
Keywords: mini cheesecake, blackberry lavender dessert, bite-sized treats, spring dessert, floral cheesecake, easy mini dessert