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A tiny floral-scented summer treat

These Mini Blackberry Lavender Cheesecakes are delicate, floral, and fruit-forward: a crisp graham cracker base, silky lavender-scented filling, and a glossy blackberry topping finished with a violet-tinted whipped cream. For a similarly sized dessert that also travels well to picnics, try my take on mini cheesecakes with a graham cracker crust, which uses the same compact format and baking tricks. One practical tip: bring cream cheese and eggs to room temperature before mixing to avoid lumps and to shorten bake time.

Why these minis are worth making

They’re crowd-pleasing without being fussy—bite-sized portions, elegant color, and a balance of tart blackberry and floral lavender that feels upscale but is fast to assemble. Because each cheesecake is individual, they chill quickly and plate beautifully for shower tables, bridal parties, or an afternoon tea.

Small bites, big charm

What makes them special

Silky, slightly floral filling that holds up to piping
Fresh blackberry topping with a clean, bright flavor
Individual portions reduce waste and make serving effortless
Violet-tinted whipped cream adds a whimsical presentation

Snapshot of the baking flow

High-level steps: make and thicken the blackberry topping; press and pre-bake graham crusts; blend and portion the lavender cheesecake batter; bake gently and cool slowly; top with blackberry jam and a piped violet whipped cream. If you like citrus contrast, these techniques are also great for mini lemon cheesecakes, which use the same small-batch approach.

Prep shortcuts and timing strategies

Set out dairy and eggs 30–60 minutes before starting so they blend smoothly.
Measure and place graham crumbs in a small bowl in advance.
Make the blackberry topping first and chill; it needs to be fully cool before topping chilled cheesecakes.
Line your cupcake tin and have a piping bag ready for quick finishing.

Ingredients

6 oz (180g) blackberries, pureed and strained, 5 tbsp (65g) sugar, 2 1/2 tsp cornstarch, 3/4 cup (100g) graham cracker crumbs, 2 tbsp (26g) sugar, 3 tbsp (42g) butter, melted, 12 oz (339g) cream cheese, room temperature, 1/2 cup (104g) sugar, 1 1/2 tbsp (12g) flour, 1/4 cup (58g) sour cream, 2 tsp lavender extract, 1/2 tsp vanilla extract, 2 large eggs, room temperature, Violet gel icing color, optional, 1/2 cup (120ml) heavy whipping cream, cold, 4 tbsp (29g) powdered sugar, 1/2 tsp vanilla extract, Violet gel icing color, optional, 12-14 blackberries

Ingredient swaps and quality notes

For a gluten-free option, use gluten-free graham crumbs or crushed gluten-free cookies.
Use full-fat cream cheese for best texture; low-fat varieties can make the filling loose.
If you can’t find lavender extract, use 1 tsp culinary lavender syrup or omit for a plain berry cheesecake.
Fresh blackberries give the brightest topping; frozen can work if fully thawed and strained of excess water.

Step-by-step method

Make the blackberry topping: Place the 6 oz blackberries in a food processor and puree until smooth; you should have just over 1/2 cup of puree.
Combine the 5 tbsp sugar and 2 1/2 tsp cornstarch with the puree in a medium saucepan and cook over medium-low heat, stirring constantly until the mixture thickens and reaches a boil (about 5 minutes).
Let it boil for 45–60 seconds, then remove from heat and transfer to a bowl to cool completely in the refrigerator.
Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and spray lightly with nonstick spray.
In a small bowl, mix 3/4 cup graham cracker crumbs, 2 tbsp sugar, and 3 tbsp melted butter until combined. Divide about 1 1/2 tablespoons of the crust mix into each liner and press firmly into the bottom.
Bake the crusts 5 minutes, then remove and allow to cool while preparing the filling. Reduce oven temperature to 300°F (148°C).
In a large bowl, beat 12 oz cream cheese with 1/2 cup sugar and 1 1/2 tbsp flour on low speed until smooth; scrape down the bowl to keep the batter even.
Beat in 1/4 cup sour cream, 2 tsp lavender extract, and 1/2 tsp vanilla extract on low until combined.
Add the 2 eggs one at a time, mixing slowly and scraping the sides after each addition to maintain an even texture.
If using, add a small amount of violet gel icing color and gently fold until the color is evenly distributed.
Divide the batter among the cupcake liners, filling them mostly full.
Bake 18–20 minutes, then turn off the oven and leave the cheesecakes undisturbed with the door closed for 10 minutes to prevent cracking.
Crack the oven door, let the cheesecakes cool 15–20 minutes, then transfer to the refrigerator to finish chilling until firm.
When chilled and set, remove minis from the pan and spoon the cooled blackberry filling over each one.
For whipped cream, whip 1/2 cup cold heavy cream with 4 tbsp powdered sugar and 1/2 tsp vanilla until stiff peaks form; tint lightly with violet gel if desired and fold gently.
Pipe the whipped cream onto each cheesecake and top with a fresh blackberry.

Visual and timing cues to watch for

Blackberry topping should coat the back of a spoon and glisten when ready.
Cheesecake centers should feel set around the edges but still slightly jiggly in the middle when you remove them from the oven.
Chilled minis should be firm to the touch before you top them to prevent the filling from sinking.

How to serve these minis

Serve chilled on a dessert platter for showers, brunch, or a tea party—each portion is already plated for guests and looks special with the violet whipped cream and a single blackberry. For an alternative presentation, place them in mini dessert cups and garnish with an edible lavender sprig.

Serving ideas

Pair with light white wine or sparkling rosé for an elegant dessert course
Offer alongside shortbread cookies for extra crunch
Include on a brunch spread with fruit salads and tea sandwiches

Storing and keeping them fresh

Store covered in the refrigerator for up to 3 days; keep the whipped cream separate and pipe just before serving if you need maximum freshness. Freezing is not recommended for the whipped cream topping.

Storage reminders

Refrigerate within 2 hours of assembly for food safety
Place minis in a single layer or use cupcake inserts in a container to prevent tip-over
If you must freeze, freeze plain cheesecakes (no whipped topping) wrapped tightly for up to 1 month and thaw overnight in the fridge

Tools and clever shortcuts

Use a food processor or blender for the blackberry puree to speed things up.
A small cookie scoop helps portion crust and batter evenly.
A piping bag with a star tip makes quick work of the whipped cream finish.

Extra tips for smoother workflow

Chill your mixing bowl for the whipped cream for faster whipping.
Use a bench scraper to tidy cupcake liners after filling.
For crack-free tops, beat on low and avoid overmixing batter.

In case you want different mini variations with the same assembly method, check a recipe for mini crème brûlée cheesecakes for ideas on caramelized finishes and brûlée techniques.

Flavor and dietary variations

Swap the graham crust for crushed shortbread or almond flour crust for a nuttier base; omit lavender for a pure blackberry cheesecake, or use lemon extract for a citrus twist.

Easy swaps

Gluten-free: gluten-free cookies for crust
Dairy-free: cream cheese and sour cream substitutes, but bake time may vary
No-bake option: adjust to a chilled filling and skip baking entirely (see no-bake inspiration)

For a no-bake alternative using Oreo crusts and a chilled filling technique, this no-bake Oreo mini cheesecakes recipe demonstrates similar assembly without an oven.

Estimated nutrition per mini

Approximate per mini (based on 12 servings): Calories ~210, Protein 3g, Fat 15g, Carbs 18g. Serving size: 1 mini cheesecake.

Nutrition adjustment notes

Reduce sugar slightly in both topping and filling to lower carbs.
Use light sour cream and reduced-fat cream cheese to cut calories, though texture may change.

Common questions

Q: Can I make the blackberry topping ahead of time?
A: Yes—make it up to 3 days ahead and keep refrigerated until needed.

Q: Why did my cheesecakes crack on top?
A: Overbeating the batter or baking at too high a temperature can cause cracking; mix on low and follow the gentle bake/hold method in step 12.

Q: Can I skip the lavender?
A: Absolutely—omit the lavender extract for a classic blackberry cheesecake flavor.

Q: How many minis does this recipe yield?
A: Plan for 12–14 mini cheesecakes depending on how full you fill each cup.

Give them a try

These mini blackberry lavender cheesecakes are an easy way to make a memorable dessert—small, pretty, and perfectly portable. Gather your ingredients, follow the chilled topping and gentle-bake steps, and enjoy a floral-meets-fruit dessert everyone will ask about.