Blackberry & lavender cheesecake is a luxurious and aromatic dessert that combines the tart sweetness of blackberries with the floral essence of lavender. This creamy, velvety cheesecake sits on a buttery graham cracker crust, making it a perfect treat for special occasions or afternoon indulgence.
Why You’ll Love This Recipe
- Unique Flavor Combination – The floral notes of lavender perfectly complement the tangy blackberries.
- Rich & Creamy Texture – A smooth, luscious cheesecake filling that melts in your mouth.
- Visually Stunning – The deep purple-blackberry swirls add an elegant touch.
- Perfect for Any Occasion – Ideal for dinner parties, holidays, or simply satisfying a sweet craving.
- Make-Ahead Friendly – Tastes even better after chilling, making it a great dessert for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter (melted)
- Granulated sugar
For the Blackberry Swirl:
- Fresh or frozen blackberries
- Granulated sugar
- Lemon juice
- Cornstarch
For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Heavy cream or sour cream
- Dried culinary lavender (ground)
Directions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press mixture into the bottom of a springform pan.
- Bake for 10 minutes, then let cool.
- Make the Blackberry Swirl:
- In a saucepan, cook blackberries, sugar, and lemon juice over medium heat until softened.
- Mix cornstarch with a little water, then add to the blackberry mixture.
- Simmer until thickened, then strain to remove seeds. Let cool.
- Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla, heavy cream, and ground lavender.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Spoon small amounts of blackberry sauce onto the surface and swirl using a toothpick.
- Bake:
- Place the pan in a water bath (wrap the bottom in foil to prevent leaks).
- Bake for 50–60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Chill & Serve:
- Refrigerate for at least 4 hours (preferably overnight) before serving.
- Garnish with fresh blackberries and lavender flowers.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chilling Time: 4+ hours
- Total Time: 5 hours 30 minutes
Variations
- Gluten-Free Version – Use gluten-free graham crackers for the crust.
- Dairy-Free Option – Substitute dairy-free cream cheese and coconut cream.
- Extra Floral Notes – Infuse lavender into the heavy cream before adding it to the filling.
- Chocolate Crust – Use crushed chocolate cookies instead of graham crackers for a rich contrast.
- Lemon Infusion – Add lemon zest to the filling for a citrusy brightness.
Storage/Reheating
- Refrigeration: Store covered in the refrigerator for up to 5 days.
- Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Serving Tip: Let the cheesecake sit at room temperature for 15 minutes before serving for the best texture.
FAQs
Can I use fresh lavender instead of dried?
Yes, but use it sparingly, as fresh lavender is more potent. Always ensure it is culinary-grade.
What type of blackberries should I use?
Both fresh and frozen blackberries work well. If using frozen, thaw and drain excess liquid.
How do I prevent cracks in my cheesecake?
Use a water bath, avoid overmixing, and allow the cheesecake to cool gradually in the oven.
Can I skip the water bath?
Yes, but the cheesecake may develop small cracks. A water bath ensures even baking.
How do I know when the cheesecake is done?
The edges should be set, but the center should have a slight jiggle when gently shaken.
Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day after chilling overnight.
What’s the best way to grind dried lavender?
Use a spice grinder or mortar and pestle to finely grind the lavender.
Can I use a different fruit instead of blackberries?
Yes, raspberries, blueberries, or cherries would work well.
Can I make mini cheesecakes with this recipe?
Yes, divide the batter into muffin tins with liners and bake for about 20 minutes.
Is it necessary to strain the blackberry sauce?
Straining removes seeds for a smoother texture, but it is optional if you prefer a rustic feel.
Conclusion
Blackberry & lavender cheesecake is a delightful dessert that offers a perfect balance of creamy, fruity, and floral flavors. Whether you’re making it for a celebration or simply treating yourself, this elegant cheesecake is sure to impress. With its stunning appearance and sophisticated taste, it is a must-try recipe for any cheesecake lover.
Print
- Total Time: 5 hours
- Yield: 8 servings 1x
Description
This Blackberry & Lavender Cheesecake is a dreamy dessert with a creamy lavender-infused cheesecake filling, layers of blackberry compote, and a chocolate cookie crust. A stunning, flavorful treat perfect for any special occasion!
Ingredients
Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon dried culinary lavender (ground)
- 1/2 cup sour cream
- 2 eggs
Blackberry Layer:
- 1 cup blackberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Topping:
- 1 cup whipped cream
- 1/2 cup fresh blackberries
- Lavender flowers (for garnish)
Instructions
- Prepare the crust: Mix cookie crumbs with melted butter and press into a springform pan. Chill for 15 minutes.
- Make the blackberry layer: In a saucepan, cook blackberries, sugar, and lemon juice until thick. Let cool.
- Prepare the filling: Beat cream cheese, sugar, vanilla, and lavender until smooth. Add sour cream, then eggs one at a time.
- Assemble: Pour half of the cheesecake filling over the crust, add a layer of blackberry compote, then top with the remaining cheesecake mixture.
- Bake: Bake at 325°F (160°C) for 45-50 minutes until set. Let cool, then refrigerate for at least 4 hours.
Notes
- Use a water bath for a smoother, crack-free cheesecake.
- Swap chocolate cookies for graham crackers if preferred.
- Adjust the lavender amount based on taste preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American