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- Preheat your oven to 325°F (163°C). Grease a muffin tin or line it with cupcake liners.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until the crumbs are evenly coated. Press about a tablespoon of the mixture into the bottom of each muffin cup to form a crust. Bake for 8 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and dried lavender buds, and mix well. Beat in the eggs one at a time, mixing until just combined. Add the sour cream and heavy cream and mix until smooth and creamy.
- Fill the cheesecakes: Divide the cheesecake mixture evenly among the muffin cups, pouring it on top of the cooled crust. Smooth the tops with a spatula. Bake for 20-25 minutes, or until the cheesecakes are set and slightly firm in the center. Let them cool to room temperature, then refrigerate for at least 2 hours (or overnight) to allow them to firm up completely.
- Make the blackberry topping: In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, mashing the berries gently, until the mixture is bubbling and thickened (about 5-7 minutes). If you’d like a thicker consistency, mix cornstarch with a little water and stir it into the blackberry mixture. Cook for another 2-3 minutes until thickened. Let the topping cool completely.
- Assemble the cheesecakes: Once the mini cheesecakes have chilled, top each with a spoonful of the blackberry topping. Garnish with extra fresh blackberries or a sprinkle of dried lavender buds for a beautiful finish.
These Mini Blackberry Lavender Cheesecakes are creamy, fruity, and perfectly fragrant with a hint of floral lavender. They’ll make a stunning addition to any dessert table! Would you like to drizzle some honey or add a touch of lemon zest to elevate the flavor even more?
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