Blackberry Lavender Cheesecake Bites Recipe brings a fresh, floral twist to small cheesecakes. These bite-sized treats pair tangy blackberries with a light lavender note for an elegant, easy dessert. If you love small, pretty desserts, try this simple recipe and also compare the crust idea in this other red velvet strawberry cheesecake recipe for another sweet option.
Why make this recipe
- Quick & easy: simple steps and a cupcake pan make baking fast.
- Small portions: perfect for parties, tea, or a light treat.
- Balanced flavors: creamy cheesecake, bright blackberry, soft lavender.
- Simple ingredients: pantry staples with a few fresh items.
- Impressive look: edible lavender on top makes them feel fancy.
This version stands out because you fold pureed blackberries and edible lavender into the batter for a gentle floral note without strong perfume. They feel special but stay simple to bake.
Ingredients Needed
For the crust:
- 1 ½ cups Nilla wafer crumbs (about 40 cookies, ground),
- ¼ cup granulated sugar,
- ¼ cup unsalted butter, melted.
For the cheesecake filling:
- 2 packages (2 x 8 oz) cream cheese, softened to room temperature,
- ½ cup granulated sugar,
- ½ cup sour cream,
- 1/8 teaspoon kosher salt,
- 2 large eggs, room temperature,
- 2 tablespoons edible lavender petals, lightly chopped or whole as you prefer,
- ½ cup blackberries, pureed and strained if you like a smooth color.
For the topping:
- Homemade whipped cream (heavy cream, a little sugar),
- Extra edible lavender petals to sprinkle on top.
How to Make Blackberry Lavender Cheesecake Bites Recipe
- Preheat and prep: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners so the crust and filling bake evenly.
- Make cookie crumbs: Put Nilla wafers in a food processor and grind to fine crumbs. If you don’t have a processor, place cookies in a bag and crush with a rolling pin.
- Mix crust: In a medium bowl, stir the cookie crumbs with ¼ cup sugar and the melted butter until the mix holds together when pressed. This helps the crust set.
- Press crust into liners: Scoop about 1 tablespoon of the crust mix into each liner. Press down firmly with the back of a spoon or a flat-bottomed cup to form an even, compact base. Set the pan aside.
- Beat cream cheese: In a bowl, use a hand mixer to beat the softened cream cheese with ½ cup sugar until smooth and creamy. Scrape the bowl sides to avoid lumps. Smooth texture means a silky cheesecake.
- Add sour cream and salt: Mix in the sour cream and 1/8 tsp kosher salt until blended. This adds tang and keeps the filling soft.
- Add eggs: Add the eggs one at a time, beating well after each. Don’t overbeat — mix until just combined to avoid extra air that can crack cheesecakes.
- Fold in blackberry and lavender: Gently fold in the pureed blackberries and the edible lavender petals until the batter looks even. The swirl should be soft and blended.
- Fill liners: Spoon about 3 tablespoons of the cheesecake batter into each crust-lined cup. Fill evenly for uniform baking. Sprinkle a few extra lavender petals on top for a pretty finish.
- Bake: Place the muffin pan in the oven and bake for about 20 minutes. The centers should still have a slight jiggle — that means they are set but creamy.
- Cool: Remove the pan and let the cheesecakes cool on the counter for about an hour. This helps them finish setting without cracking.
- Chill overnight: Transfer the pan to the fridge and cool overnight for best texture and flavor. Chilling makes them firmer and lets flavors blend.
- Top and serve: When ready, make homemade whipped cream, fill a piping bag, and pipe a small dollop onto each bite. Add a final sprinkle of lavender petals and serve chilled.
For another crust idea and assembly tips, see this red velvet strawberry cheesecake recipe which shows a similar small cheesecake method.
how to serve Blackberry Lavender Cheesecake Bites Recipe
- Serve chilled on a pretty platter with extra fresh blackberries as garnish.
- Pipe a small cloud of whipped cream on each bite just before serving so it looks fresh.
- These are great with tea, coffee, or as small dessert portions after a meal.
how to store Blackberry Lavender Cheesecake Bites Recipe
- Refrigerate: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: To freeze, place on a tray until firm, then transfer to a freezer-safe container with parchment between layers. Freeze up to 1 month. Thaw in the fridge before serving.
- Do not leave at room temperature for more than 2 hours for food safety.
tips to make Blackberry Lavender Cheesecake Bites Recipe
- Use room-temperature cream cheese and eggs for a smooth batter.
- Don’t overmix after adding eggs to avoid cracks.
- Press the crust firmly so bites hold together when you eat them.
- If lavender smells strong, reduce to 1 Tbsp; edible lavender varies in intensity.
- Strain the blackberry puree if you want a smoother color and no seeds.
variation (if any)
- Citrus twist: Add 1 teaspoon lemon zest to the batter for bright notes.
- Honey lavender: Replace 1–2 Tbsp sugar with honey for a floral sweet.
- Different crust: Use graham crackers or crushed shortbread instead of Nilla wafers.
- Vegan option: Use vegan cream cheese and coconut cream; bake the same way but watch texture—it may set differently.
Helpful Notes
- Visual cue: Cheesecakes are done when the edges are set and the center jiggles slightly.
- Lavender safety: Only use culinary-grade edible lavender petals, not craft lavender.
- Portion control: The cupcake pan gives even small servings—adjust quantity by using mini liners for tinier bites.
- Make ahead: You can bake a day ahead and add whipped cream just before serving.
FAQs
Can I use frozen blackberries?
Yes. Thaw and puree them, then strain if you want no seeds. Use them the same way as fresh puree.
What if I don’t have edible lavender?
Skip the lavender or use a small amount of vanilla or lemon zest. Don’t use non-culinary lavender from craft stores.
How do I prevent cracks on top?
Avoid overmixing and bake at the right temperature. Let cheesecakes cool slowly and chill them in the fridge overnight to reduce cracks.
Is this recipe freezer-friendly?
Yes. Freeze fully cooled bites on a tray, then store in a sealed container for up to 1 month. Thaw in the fridge before serving.
Can I make these gluten-free?
Yes. Use gluten-free cookies for the crust and check other ingredients for gluten-free labels.
Conclusion
These Blackberry Lavender Cheesecake Bites Recipe make a simple, elegant dessert that guests notice. They are easy to make, store well, and taste like a special treat without too much fuss. Try the recipe for a small gathering or as a pretty bite for tea. If you want to see another small cheesecake idea and inspiration for mini cheesecakes, check out Mini Blackberry Lavender Cheesecakes | Best Mini Cheesecakes ….
If you try this recipe, please leave a comment and a star rating below — what variation did you make? Share a photo on social media so others can try it too.
Print
Blackberry Lavender Cheesecake Bites
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Small, elegant cheesecakes that combine tangy blackberries with a light lavender note for a delightful dessert.
Ingredients
- 1 ½ cups Nilla wafer crumbs (about 40 cookies, ground)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 packages (2 x 8 oz) cream cheese, softened to room temperature
- ½ cup granulated sugar
- ½ cup sour cream
- 1/8 teaspoon kosher salt
- 2 large eggs, room temperature
- 2 tablespoons edible lavender petals, lightly chopped or whole
- ½ cup blackberries, pureed
- Homemade whipped cream (heavy cream and a little sugar)
- Extra edible lavender petals for topping
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Process Nilla wafers in a food processor to make fine crumbs.
- In a bowl, mix cookie crumbs with ¼ cup sugar and melted butter until it holds together.
- Scoop about 1 tablespoon of the crust mix into each liner and press down firmly.
- Beat the cream cheese with ½ cup sugar until smooth, then mix in sour cream and salt.
- Add eggs one at a time, mixing until just combined.
- Fold in blackberry puree and lavender petals.
- Spoon about 3 tablespoons of the cheesecake batter into each crust-lined cup and sprinkle extra lavender petals on top.
- Bake for about 20 minutes until centers jiggle slightly.
- Let cool for about an hour, then refrigerate overnight.
- Before serving, pipe whipped cream on each bite and add a sprinkle of lavender petals.
Notes
Serve with fresh blackberries and enjoy with tea or coffee. Store in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg