Mini Blackberry Lavender Cheesecakes Recipe
These mini cheesecakes feature a vanilla wafer crust, creamy blackberry lavender filling cheesecake, and a garnish of whipped cream and lavender petals. Perfect for any occasion!
Servings 12
Ingredients
Vanilla Wafer Crust
- 1 ½ cups finely crushed vanilla wafer cookies about 35-40 cookies
- ¼ cup granulated sugar
- ⅓ cup melted unsalted butter
Lavender Blackberry Cheesecake Filling
- 16 oz cream cheese at room temperature
- ½ cup granulated sugar
- ⅓ cup Greek yogurt
- Pinch of fine sea salt
- 2 large eggs
- 1 ½ tbsp dried edible lavender flowers finely chopped
- ½ cup fresh blackberry puree
Fresh Blackberry Puree
- 1/2 cup fresh or frozen blackberries
- 5 tbsp granulated white sugar
- 2 tbsp cornstarch slurry
- 1 tbsp lemon juice optional
Instructions
Make the Cookie Crust:
- Preheat your oven to 325°F and line a 12-cup cupcake or muffin tin with paper liners.
- In a food processor, grind the vanilla wafer cookies into fine crumbs.1 ½ cups finely crushed vanilla wafer cookies
- In a medium bowl, combine the cookie crumbs, sugar, and melted butter until well-mixed.¼ cup granulated sugar, ⅓ cup melted unsalted butter
- Place about a tablespoon of the vanilla wafer crumb mixture into each liner and press it firmly using the back of a spoon or a small flat-bottomed glass.
Make the Blackberry Puree
- In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium-low heat until the fruit begins to soften, stirring consistently.1/2 cup fresh or frozen blackberries, 5 tbsp granulated white sugar, 1 tbsp lemon juice
- Add the cornstarch slurry and stir until the fruit puree thickens. Remove from the heat and let the mixture cool completely.2 tbsp cornstarch slurry
Make the Blackberry Lavender Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.16 oz cream cheese at room temperature, ½ cup granulated sugar
- Add the Greek yogurt and sea salt, mixing until well blended.⅓ cup Greek yogurt, Pinch of fine sea salt
- Incorporate the eggs one at a time, beating well after each addition.2 large eggs
- Gently fold in the fresh blackberry puree and finely chopped lavender flowers until evenly mixed.1 ½ tbsp dried edible lavender flowers, ½ cup fresh blackberry puree
- Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.
- Sprinkle a few additional lavender flowers on top of each cheesecake for garnish.
Bake, Chill, and Serve:
- Bake the mini cheesecakes in the oven for about 18-20 minutes or until the centers are just set.
- Allow the cheesecakes to cool for about an hour at room temperature.
- Refrigerate the cheesecakes for at least 4 hours or overnight for best results.
- Prepare homemade whipped cream and transfer it to a piping bag fitted with a star tip, or you can use store-bought whipped cream.
- Give a swirl of whipped cream onto each cheesecake and garnish with a few extra lavender petals.