Description
These No-Bake Mini Blackberry Lavender Cheesecakes are an elegant and easy-to-make dessert featuring layers of crunchy graham cracker crust, smooth cream cheese, tangy blackberry compote, and fragrant lavender mousse. Perfect for special occasions or a refined treat, these delicate minis require no baking and showcase the beautiful harmony of floral and fruity flavors.
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, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened. Press this mixture firmly into the bottom of mini cheesecake molds to form a compact crust layer. Place the molds in the refrigerator and chill for about 1 hour until the crust is firm and set.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and vanilla extract, continuing to beat until the mixture is well combined and fluffy. Evenly spread this cream cheese mixture over the chilled crust in each mini mold, creating a smooth layer.
- Prepare the Blackberry Compote: In a saucepan over medium heat, combine the blackberries and lemon juice. Cook while stirring occasionally until the berries break down and the mixture thickens, approximately 10 minutes. Remove from heat and allow the compote to cool completely. Once cooled, spread the blackberry 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 it steep for 5 minutes to infuse the water with lavender flavor. Strain the lavender liquid into a bowl, discarding the solids. While the lavender liquid is still warm, sprinkle gelatin over it to bloom. In a separate large bowl, whip the heavy cream and sugar with an electric mixer until stiff peaks form. Gently fold in the gelatin-infused lavender liquid into the whipped cream until fully incorporated. Spread the lavender mousse gently over the cooled blackberry compote layer in each mold.
- Garnish and Chill: Top each mini cheesecake with fresh blackberries and optionally a drizzle of blackberry syrup and a few lavender sprigs for an elegant presentation. Cover and chill in the refrigerator for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth cream cheese layer without lumps.
- For best results, allow the lavender liquid to cool slightly before folding into whipped cream so the gelatin does not curdle.
- If fresh blackberries are not available, frozen blackberries can be used to make the compote but thaw fully before cooking.
- Use gelatin powder or sheets as per package instructions; if using sheets, soften in cold water before adding to the lavender liquid.
- Chilling overnight improves texture and enhances flavor blending of the cheesecake layers.
- These mini cheesecakes are best served chilled and consumed within 3 days for freshness.
