Description
These No-Bake Mini Blackberry Lavender Cheesecakes are an elegant and easy dessert featuring a crunchy graham cracker crust, a smooth cream cheese layer, a tangy blackberry compote, and a delicate lavender-infused mousse topping. Perfect for special occasions or a sophisticated treat, these mini cheesecakes require no oven baking and are beautifully garnished with fresh blackberries 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, combine graham cracker crumbs, sugar, and melted butter. Mix until well blended, then press firmly into the bottom of mini cheesecake molds. Place in the refrigerator to chill and firm up for about 1 hour.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract and continue beating until the mixture is creamy and well combined. Spread the cream cheese mixture evenly over the chilled crusts in each mini mold.
- Prepare the Blackberry Compote: In a medium saucepan, combine blackberries and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries break down and the mixture thickens slightly, approximately 10 minutes. Remove from heat and allow to cool completely before spreading it over the cream cheese layer in each mold.
- Make the Lavender Mousse: In a small saucepan, combine dried lavender and water. Bring to a boil, then remove from heat and let steep for 5 minutes to infuse the liquid. Strain the lavender to separate the liquid and discard the solids. Sprinkle the gelatin over the warm lavender liquid and let it bloom. In a large bowl, whip the heavy cream and sugar using an electric mixer until stiff peaks form. Gently fold the gelatin-infused lavender liquid into the whipped cream until fully incorporated. Spread this lavender mousse evenly over the cooled blackberry compote layer in each mini cheesecake mold.
- Garnish and Chill: Top each mini cheesecake with fresh blackberries and, if desired, a drizzle of blackberry syrup and a few lavender sprigs for a decorative touch. 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 softened to room temperature for a smooth and lump-free cream cheese layer.
- The lavender infusion adds a delicate floral note; adjust the amount of dried lavender to taste if preferred.
- Blooming gelatin properly is important to achieve a firm mousse texture.
- If fresh blackberries are not available, frozen can be used for the compote but thaw and drain excess liquid first.
- These mini cheesecakes should be kept refrigerated and consumed within 3 days for optimal freshness.
