Mini Lavender Blackberry Cheesecakes
These delightful mini cheesecakes combine the floral notes of lavender with the sweet-tart flavor of blackberries. Perfect for a dessert that feels special and elegant, these individual treats are sure to impress your guests.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 small saucepan
- 1 fine mesh strainer (optional)
- 1 parchment paper (optional)
Ingredients
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender buds
- ½ cup blackberry purée (fresh or frozen blackberries blended and strained)
- 1 cup fresh blackberries
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line the muffin tin with paper liners or lightly grease them if preferred.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup. Use the back of a spoon or your fingers to pack it tightly. Bake in the preheated oven for 8-10 minutes, then remove and let cool.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add in sugar, sour cream, and mix until well combined.
- Beat in the eggs one at a time, mixing until just combined after each addition. Add vanilla extract and mix again.
- Stir in the dried lavender buds and blackberry purée until evenly incorporated.
- Spoon the cream cheese mixture over the cooled crusts, filling each cup to the top.
- Bake in the oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and let them cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Once chilled, top each cheesecake with fresh blackberries and a drizzle of honey if desired.
Notes
For a stronger lavender flavor, you can steep the dried lavender in the sour cream for 10 minutes before adding it to the filling. Make sure to let your cheesecakes cool completely to prevent cracking. These cheesecakes can be stored in the refrigerator for up to 3 days.