Blackberry Lavender Mini Cheesecakes (Printer-friendly)
Floral blackberry lavender cheesecakes with buttery cookie crusts, no baking required.
# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs (or digestive biscuits)
02 - 3 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ 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 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
# How to Prepare:
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 each firmly into the bottom using the back of a spoon or a small measuring cup. Place the tin in the refrigerator to set while preparing the filling.
04 - In a small saucepan, combine 1 cup of fresh blackberries, 1 tablespoon of lemon juice, and 1 teaspoon of culinary lavender buds. Cook over medium heat for 5 to 7 minutes, gently mashing the berries as they soften. Remove from heat and press the mixture through a fine-mesh sieve into a clean bowl, discarding the seeds and lavender buds. Allow the puree to cool completely.
05 - In a medium mixing bowl, beat the softened cream cheese with the powdered sugar using a hand mixer or stand mixer on medium speed until completely smooth and creamy, scraping down the sides as needed.
06 - Add the vanilla extract and the cooled blackberry-lavender puree to the cream cheese mixture. Beat on low speed until evenly combined and no streaks remain.
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 for a light, mousse-like texture.
08 - Spoon or pipe the filling evenly into the prepared crusts, smoothing the tops with a spatula or the back of a spoon.
09 - Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, until the filling is fully set and firm to the touch.
10 - While chilling, prepare the sauce by simmering 1/2 cup of blackberries, honey, 1 teaspoon of lemon juice, and 1/4 teaspoon of dried culinary lavender in a small saucepan over medium heat for 5 to 7 minutes, mashing the berries as they break down. Strain through a fine-mesh sieve and let cool completely before serving.
11 - Carefully remove the cheesecakes from the muffin tin and peel away the paper liners. Top each with fresh blackberries and a drizzle of the blackberry lavender sauce, if desired.
# Expert Advice:
01 -
- No oven means you can make these even on the hottest days when your kitchen is already warm enough.
- The lavender is subtle and mysterious and people will keep asking what that incredible flavor is.
- Individual portions look gorgeous at dinner parties and save you the stress of slicing a cheesecake perfectly.
02 -
- Overdoing the lavender is the single biggest mistake you can make because it shifts from elegant to soapy faster than you would believe.
- The cream cheese must be truly at room temperature or you will chase lumps through your filling until you give up and call it rustic.
03 -
- Strain the puree while it is still warm because it flows more easily through the sieve and you will extract more liquid.
- A piping bag gives you perfectly domed tops but a zip top bag with the corner snipped off works just as well in a pinch.