Blackberry Lavender Cheesecake Cupcakes
Blackberry Lavender Cheesecake Cupcakes bring together elegance and indulgence in one refined dessert.
The floral sweetness of lavender blends beautifully with the rich, creamy tang of cheesecake, while blackberry adds a tart contrast and vibrant color.
These cupcakes aren’t just delicious, they’re sophisticated, aromatic, and perfect for tea parties, showers, or when you want to impress guests with a beautiful bite-sized dessert.
Prep & Baking Overview
| Prep Time | Bake Time | Chill Time | Total Time | Servings |
|---|---|---|---|---|
| 30 mins | 20 mins | 3–4 hrs | ~4.5 hours | 12 |
Ingredients & Alternatives
Crust
| Ingredient | Quantity | Alternatives |
|---|---|---|
| Graham cracker crumbs | 1 cup | Crushed vanilla wafers |
| Melted butter | 3 tbsp | Coconut oil |
| Sugar | 2 tbsp | Honey or maple syrup |
Filling
| Ingredient | Quantity | Alternatives |
|---|---|---|
| Cream cheese (softened) | 16 oz (2 pkgs) | Mascarpone or vegan cream cheese |
| Sugar | ½ cup | Coconut sugar |
| Eggs | 2 large | Flax eggs (for eggless version) |
| Vanilla extract | 1 tsp | Almond extract |
| Dried culinary lavender | 1½ tsp | Lavender syrup (1 tbsp) |
| Sour cream | ½ cup | Greek yogurt or crème fraîche |
| Lemon zest | 1 tsp | Orange zest |
Blackberry Swirl
| Ingredient | Quantity | Alternatives |
|---|---|---|
| Fresh or frozen blackberries | 1 cup | Blueberries or raspberries |
| Sugar | 2 tbsp | Maple syrup |
| Lemon juice | 1 tsp | Apple cider vinegar (tiny amount) |
Tools & Equipment
| Tool | Purpose |
|---|---|
| Muffin tin (12-cup) | Holds cupcake shape |
| Cupcake liners | Prevents sticking |
| Food processor (optional) | For crust preparation |
| Hand or stand mixer | Creaming cheesecake filling |
| Saucepan | Preparing blackberry swirl |
| Fine mesh sieve | To strain blackberry seeds |
| Piping bag or spoon | For swirling blackberry into batter |
| Cooling rack | Helps chill quickly |
How to Make Blackberry Lavender Cheesecake Cupcakes
These cheesecake cupcakes are baked in layers: first the crust, then the creamy lavender filling, and finally the blackberry swirl.
Cooling is essential, so plan ahead.
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Spoon about a tablespoon into each liner and press it down firmly using the bottom of a glass or your fingers.
Bake the crusts for 5 minutes to set. Remove from the oven and let them cool while you prepare the filling.
Step 2: Make the Blackberry Swirl
In a small saucepan over medium heat, combine blackberries, sugar, and lemon juice. Stir occasionally, letting the berries break down and release their juices.
Once the mixture is soft and syrupy (5–7 minutes), strain it through a mesh sieve to remove seeds. Set the strained puree aside to cool.
Step 3: Create the Lavender Filling
In a large mixing bowl, beat the cream cheese until smooth and lump-free. Add sugar and mix until fluffy. Beat in the eggs one at a time, followed by vanilla extract and dried lavender.
Finally, stir in the sour cream and lemon zest. Mix gently to maintain the creamy texture.
Step 4: Assemble and Swirl
Spoon the cheesecake filling evenly over the cooled crusts in the liners. Then, drop ½ tsp of blackberry puree on top of each.
Use a toothpick to gently swirl the berry puree into the batter for a marbled effect.
Tap the pan gently to level the filling.
Step 5: Bake and Cool
Bake the cupcakes for 18–20 minutes, or until the centers are just slightly jiggly. They will firm up as they cool.
Remove from oven and let them cool at room temperature in the pan for 30 minutes. Then transfer them to the fridge for at least 3 hours, or overnight for best results.
Serving Tips
- Serve Chilled: These cupcakes taste best served cold straight from the fridge. The flavor intensifies and texture becomes ultra creamy.
- Top with Whipped Cream: Just before serving, add a swirl of lavender-scented whipped cream or a small dollop of Greek yogurt for contrast.
- Garnish Creatively: Decorate with a fresh blackberry, a lavender sprig, or a small edible flower for an elegant finish.
- Pair With: Ideal with lavender tea, Earl Grey, or a sparkling lemonade for a garden party or brunch.
Variations to Try
- Mini Cheesecake Bites: Use a mini muffin tin to create bite-sized versions. Bake for just 12–15 minutes.
- Lemon Lavender Version: Add lemon juice to the batter and skip the blackberry swirl for a more citrus-forward profile.
- Vegan Option: Use plant-based cream cheese, flax eggs, and coconut yogurt to create a dairy-free and egg-free version.
- Lavender Honey Drizzle: Skip the fruit swirl and top the cupcakes with a lavender honey glaze for a sweeter, floral take.
Storing Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated | 3–4 days | Keep in airtight container |
| Freezer | Up to 1 month | Freeze without toppings; thaw overnight |
| Room Temperature | Not recommended | Cheesecake must be kept chilled for safety |
Common Mistakes & Fixes
| Mistake | Fix / Prevention |
|---|---|
| Cracks in cheesecake top | Don’t overmix batter; cool slowly after baking |
| Soggy crust | Pre-bake crust for 5 minutes |
| Lumpy batter | Use room temp cream cheese and beat thoroughly |
| Blackberry swirl sinking or fading | Cool puree before swirling; swirl gently |
| Bitter lavender flavor | Use food-grade lavender and avoid overmeasuring |
Enjoy This Floral Fantasy in Every Bite!
Blackberry Lavender Cheesecake Cupcakes offer a magical fusion of floral, fruity, and creamy flavors in a visually stunning dessert.
From their elegant swirl to the soothing aroma of lavender and the tart splash of blackberry, they bring a gourmet bakery experience into your home kitchen.
