Description
Indulge in the delicate flavors of summer with these luscious Mini Blackberry Lavender Cheesecakes. Each bite offers a perfect balance of creamy sweetness and a hint of floral notes, making it a delightful treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
For the Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon dried culinary lavender (ground or crushed)
- 1/4 cup blackberry purée (strained)
For the Topping:
- 1/2 cup fresh blackberries
- Optional whipped cream and edible flowers for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with 12 paper liners.
- Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake for 5 minutes.
- Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, vanilla, and lavender. Swirl in blackberry purée. Fill muffin cups and bake for 18–20 minutes.
- Cool and chill: Let the cheesecakes cool in the pan, then transfer to a wire rack. Chill in the refrigerator for at least 2 hours.
- Finish and serve: Top each cheesecake with a fresh blackberry and optional whipped cream or flowers.
Notes
- Use only culinary-grade dried lavender to avoid bitterness.
- You can make blackberry purée by blending fresh blackberries and straining out the seeds.
- These mini cheesecakes can be made 1–2 days ahead and stored chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
