Lavender Mascarpone Mini Cheesecakes

I was really craving a rich cheesecake a few days ago, but I wanted to make it a little out of the ordinary with some florals and spices. It’s the Lebanese in me, what can I say! Instead of making one huge cake, I decided to make a cute mini version so that they were easily portioned out. I came up with these absolutely sensational lavender mascarpone mini cheesecakes and oh man was my craving satisfied. They are easy to make too and so elegant.

The crusts for the lavender mascarpone mini cheesecakes all ready to bake.
I made the crust for the lavender mascarpone mini cheesecakes first. Ginger snap cookies made the perfect spiced crumb for the job. I stirred the ingredients together in my bowl so that it resembled wet sand. Then I just pressed an even layer into each of my lined muffin wells. The crusts baked for a bit to set.
The cheesecake portion of the lavender mascarpone mini cheesecakes all done.
While the crusts baked, I made the luscious cheesecake portion of the dish. I based the flavors of this yummy filling on my favorite ice cream from The Bent Spoon. Their lavender mascarpone ice cream is the stuff dream are made of, so I thought it would make a fantastic cheesecake too.
The lavender mascarpone mini cheesecakes ready to bake.
Then it was time to assemble the lavender mascarpone mini cheesecakes! I scooped about 1/4 cup of the batter into each well on top of the crusts. They baked just until the filling set. I also had set the muffin tin on a tray filled with a thin layer of water. The steam from the water kept the tops from cracking. It doesn’t affect the taste or texture really, it simply keeps them looking pretty.

When they finished baking, I took the lavender mascarpone mini cheesecakes out and let them cool for 10-15 minutes before I covered them and let them chill in the refrigerator. They needed to chill at least for 3-4 hours before serving. Oh my goodness, the cheesecake part was so incredibly luscious and creamy with the perfect amount of lavender. The mascarpone made it extra decadent! Then the crust was slightly crunchy with that amazing spiced ginger coming through to balance out the decadence. These lavender mascarpone mini cheesecakes are the perfect little dessert to serve any time! I hope you all enjoy them. xoxo

Lavender Mascarpone Mini Cheesecakes
Lavender Mascarpone Mini Cheesecakes


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Lavender Mascarpone Mini Cheesecakes
Lavender Mascarpone Mini Cheesecakes
Prep Time
15 mins
Cook Time
30 mins
Total Time
4 hrs 45 mins
Course: Dessert
Servings: 12 mini cheesecakes
Author: Jeanie and Lulu's Kitchen
For the crust
  • 12 whole ginger snap cookies
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter melted
For the cheesecake
  • 8 ounces cream cheese at room temperature
  • 1/4 cup mascarpone cheese at room temperature
  • 1/3 cup granulated sugar
  • 1 tablespoon lavender vanilla bean sugar (found in spice shops)
  • 1 teaspoon lavender extract
  • 1/2 teaspoon ground lavender
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 whole egg
  • 1 whole egg yolk
  • 1 tablespoon flour
  1. Pre-heat the oven to 350 degrees and line a 12 well muffin pan with paper liners. Set up your food processor and get the ginger snaps into the bowl. Pulse them until they become fine crumbs. Transfer the crumbs to a bowl and mix them thoroughly with the brown sugar, cinnamon, nutmeg and butter until the mixture resembles wet sand.
  2. Add two heaping teaspoons of the ginger snap mixture into each muffin well and press them all down firmly to become amazing bottom crusts. Get the crusts in the oven to bake and set for 12 minutes.
  3. While the crusts bake, prepare the cheesecake mixture. Set up a stand mixer fitted with the paddle attachment. Combine the cream cheese and mascarpone cheese in the stand mixer bowl and beat them together until smooth and fluffy. Add the two sugars, lavender extract, ground lavender, salt, cinnamon and nutmeg and let them get completely beaten in.
  4. Then the egg and egg yolk get beaten in until fully incorporated, followed by the flour. The crusts should just be done by this point, take them out and let them cool for a few minutes. Reduce the heat of the oven to 325 degrees.
  5. Add 4 heaping teaspoons of the cheesecake mixture into each muffin well and smooth them out. Get a sheet tray onto the second rack of the oven and pour a thin layer of water into it. The steam from the water will keep the tops of the cheesecakes from cracking. Then put the cheesecakes in to bake on the top rack for 20 minutes.
  6. When they are done, take them out and let them cool for about 10-15 minutes, then cover them to let them chill and set in the refrigerator for at least 4 hours or up to overnight. When you are ready to serve them, just unwrap the mini cheesecakes and enjoy!


1 thought on “Lavender Mascarpone Mini Cheesecakes”

  1. I was lucky enough to be a taste tester for this scrumptious piece of heaven! BRAVA Leigh, another major success!

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