Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Mini Blackberry Lavender Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 64 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

These No-Bake Mini Blackberry Lavender Cheesecakes are an elegant and easy dessert featuring a graham cracker crust, creamy cheesecake layer, fresh blackberry compote, and a delicate lavender-infused mousse topping. Perfect for special occasions or a refreshing treat, these mini cheesecakes are beautifully garnished with fresh blackberries and optional lavender sprigs.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Cream Cheese Layer

  • 16 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Blackberry Compote Layer

  • 2 cups blackberries
  • 1 tbsp lemon juice

Lavender Mousse Layer

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 tbsp dried lavender
  • 2 tbsp water
  • 1 tsp gelatin

Topping

  • Fresh blackberries
  • Lavender sprigs (optional)
  • Blackberry syrup (optional)

Instructions

  1. Prepare the No-Bake Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of mini cheesecake molds or serving glasses. Refrigerate for about 1 hour until the crust is set and firm.
  2. Make the Cream Cheese Layer: Using a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, continuing to beat until well incorporated and smooth. Evenly spread this cream cheese mixture over the chilled crust in each mini mold.
  3. Prepare the Blackberry Compote: In a saucepan over medium heat, combine blackberries and lemon juice. Cook, stirring occasionally, until the blackberries break down and the compote thickens, approximately 10 minutes. Remove from heat and allow to cool completely before spreading over the cream cheese layer in each mini mold.
  4. Make the Lavender Mousse: In a small saucepan, bring water and dried lavender to a boil. Remove from heat and let the lavender steep for 5 minutes. Strain to remove lavender solids, reserving the infused liquid. Sprinkle gelatin over the warm lavender liquid and let it bloom for a few minutes. In a large mixing bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold in the gelatin-lavender mixture until fully combined. Spread this lavender mousse over the cooled blackberry compote layer in every mini mold.
  5. Garnish and Chill: Top each mini cheesecake with fresh blackberries. Optionally, drizzle with blackberry syrup and garnish with lavender sprigs for an elegant presentation. Refrigerate the assembled cheesecakes for at least 4 hours or overnight to allow the layers to set fully before serving.

Notes

  • Ensure the cream cheese is at room temperature for a smoother cream cheese layer.
  • Make sure the blackberry compote is completely cooled before layering to avoid melting the cream cheese layer.
  • Gelatin should be handled gently to maintain the mousse’s light texture.
  • These cheesecakes keep well refrigerated for up to 3 days.
  • For a vegan alternative, substitute gelatin with agar-agar and use a plant-based cream and cream cheese alternative.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfulkitchentable.com/no-bake-mini-blackberry-lavender-cheesecakes-recipe/