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Perfect Mini Blackberry Lavender Cheesecakes Recipe

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These mini blackberry lavender cheesecakes are the perfect balance of sweet, tart, and floral. With a nutty almond flour crust, a creamy lavender-infused filling, and a blackberry swirl, they are elegant yet easy to make.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream
  • 1 tablespoon dried culinary lavender buds
  • 1 cup fresh or frozen blackberries
  • 1 tablespoon lemon juice
  • ½ cup fresh blackberries (for garnish)
  • Fresh mint leaves (for garnish)
  • Powdered sugar for dusting

Instructions

  1. In a small saucepan, warm the heavy cream over medium-low heat until just steaming. Remove from heat and stir in the dried lavender buds. Let steep for 10 minutes. Strain through a fine-mesh strainer into a small bowl and set aside.
  2. In a small saucepan, combine the blackberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5 to 7 minutes. Mash the berries with the back of a spoon as they cook. Remove from heat and let cool completely.
  3. Preheat oven to 325°F (163°C). In a medium bowl, combine the almond flour, melted butter, sugar, and salt. Stir until the mixture looks like wet sand and holds together when pressed. Divide the crust evenly among mini cheesecake cavities (about 1 to 1½ tablespoons per cavity). Press firmly into the bottom. Bake for 8 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add the sugar and beat for another 2 minutes until fluffy. Add the eggs one at a time, beating on low speed after each addition just until combined. Add the vanilla extract and the lavender-infused cream. Mix on low until just combined.
  5. Spoon the cheesecake filling into each crust-lined cavity, filling them about three-quarters full. Drop small spoonfuls of the cooled blackberry mixture on top of each cheesecake (about 1 teaspoon each). Use a toothpick or skewer to gently swirl the blackberry mixture into the filling.
  6. Place the mini cheesecake pan on a baking sheet. Bake at 325°F (163°C) for 16 to 18 minutes. The edges should look set and slightly puffed, but the centers should still jiggle slightly when shaken.
  7. Let the mini cheesecakes cool in the pan on a wire rack for 30 minutes at room temperature. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  8. Once fully chilled, remove the mini cheesecakes from the pan. Top each with a fresh blackberry, a small mint leaf, and a light dusting of powdered sugar. Serve cold.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the filling to avoid cracks. For a stronger lavender flavor, steep the cream for up to 15 minutes, but no longer than 20 minutes to avoid bitterness. These cheesecakes taste even better after a day in the fridge. Freeze un-garnished cheesecakes for up to 2 months.

Nutrition

Keywords: mini cheesecakes, blackberry lavender, gluten-free dessert, mini cheesecake recipe, lavender dessert, blackberry swirl cheesecake

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