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Lavender Berry Cheesecakes

These tiny cupcakes require no baking!


  • Grease a muffin tin with coconut oil and line each hole with baking paper. In a food processor, process the biscuits until finely crushed. Add the butter and combine. Spoon the mixture evenly among the prepared pan and place in the fridge for 30 minutes.

  • Add the strawberries to a pan with one tablespoon of sugar and one tablespoon of water and cook over a medium heat until the strawberries release its juice. Tip into a blender and blend until smooth, strain through a sieve and repeat with the raspberries and blackberries keeping each puree separate.

  • Cream the heavy cream and cream cheese together until smooth, add the chocolate, remaining sugar and arrowroot until smooth.

  • Divide the cream cheese mixture into 3 bowls, add the strawberry puree to one, the raspberry to the other bowl and finally the blackberry mixture to the last bowl. This should change the colour of each mixture.

  • Spoon on top of the prepared cheesecake bases, top with lavender flowers and freeze for an hour.

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