Description
These No-Bake Mini Blackberry Lavender Cheesecakes are an elegant and easy-to-make dessert featuring a crunchy graham cracker crust, creamy vanilla-infused cream cheese layer, a sweet and tangy homemade blackberry compote, and a delicate lavender mousse topping. Perfect for special occasions or a refined treat, these mini cheesecakes are beautifully garnished with fresh blackberries, optional blackberry syrup, and lavender sprigs.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
For the Blackberry Compote Layer:
- 2 cups blackberries
- 1 tbsp lemon juice
For the Lavender Mousse Layer:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tbsp dried lavender
- 2 tbsp water
- 1 tsp gelatin
For the Topping:
- Fresh blackberries
- Lavender sprigs (optional)
- Blackberry syrup (optional)
Instructions
- Prepare the No-Bake Crust: In a medium bowl, mix together graham cracker crumbs, sugar, and melted unsalted butter until combined. Press this mixture firmly into the bottom of each mini cheesecake mold or pan. Place the crusts in the refrigerator and chill until firm, about 1 hour.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, continuing to beat until fully incorporated and smooth. Evenly spread the cream cheese mixture over the chilled crust in each mini mold.
- Prepare the Blackberry Compote: In a saucepan over medium heat, combine blackberries and lemon juice. Cook while stirring occasionally until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and allow to cool completely. Once cooled, spoon or spread the compote evenly over the cream cheese layer in each mini mold.
- Make the Lavender Mousse: In a small saucepan, bring water and dried lavender to a boil. Remove from heat and let steep for 5 minutes to infuse the lavender flavor. Strain the mixture to separate the lavender buds, reserving the lavender-infused liquid. Sprinkle gelatin over the warm lavender liquid and allow it to bloom for a few minutes. In a large mixing bowl, whip the heavy cream and sugar together until stiff peaks form. Gently fold in the gelatin-lavender mixture until fully combined and smooth. Spread this lavender mousse evenly over the cooled blackberry compote layer in each mini mold.
- Garnish and Chill: Top each mini cheesecake with fresh blackberries and, optionally, drizzle with blackberry syrup and decorate with lavender sprigs for a fragrant, beautiful presentation. Refrigerate the assembled cheesecakes for at least 4 hours or preferably overnight to allow them to set properly before serving.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Blooming gelatin properly is crucial to achieve the mousse’s light and airy texture.
- Use fresh blackberries for the best flavor and garnish presentation.
- If you cannot find dried lavender, culinary lavender buds from specialty stores work best.
- For a quicker set time, refrigerate cheesecakes overnight.
