Mini Blackberry Lavender Cheesecakes
These delightful mini cheesecakes combine the tartness of blackberries with floral notes of lavender, making them the perfect treat for any occasion.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup blackberry puree
- 1 tablespoon dried culinary lavender more or less to taste
For Topping
- Fresh blackberries
- Whipped cream (optional)
- A sprinkle of additional lavender for aesthetic flair
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is moistened. Divide the mixture among muffin cups and press down firmly. Bake for 10 minutes, then let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla, mixing until combined. Add the eggs one at a time, ensuring they’re fully incorporated before adding the next.
- Stir in the sour cream, blackberry puree, and dried lavender until well mixed.
- Pour the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full. Bake for 18-20 minutes, until the edges are set but the center still has a slight jiggle.
- Remove from the oven and let cool for about 15 minutes, then transfer to the fridge for at least 3 hours, preferably overnight.
- Once chilled, pop them out of the muffin tin. Top each mini cheesecake with fresh blackberries and whipped cream if desired.
Notes
These mini cheesecakes store beautifully, so consider making them a day in advance. They will be creamier after chilling overnight. If you don't have fresh blackberries, you can use frozen or substitute with raspberries or strawberries.