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Perfect Mini Blackberry Lavender Cheesecakes

mini blackberry lavender cheesecakes - featured image
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Delicate mini cheesecakes infused with culinary lavender and topped with fresh blackberries, perfect for elegant entertaining and easy to make.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs (or digestive biscuits)
  • 2 tablespoons (30g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon culinary lavender buds, finely ground
  • 1/4 cup (60ml) sour cream
  • 1 cup (150g) fresh blackberries
  • 1 tablespoon (15g) honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line your mini muffin pan with paper liners or lightly grease it.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand.
  3. Press the crust evenly into the bottoms of each mini muffin cup, about 1 tablespoon per cup. Use the bottom of a spoon or a small glass to press firmly. Bake for 5 minutes, then remove from the oven and let cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed.
  5. Add the eggs one at a time, blending well after each addition. Stir in vanilla extract and finely ground culinary lavender.
  6. Fold in sour cream gently to add creaminess and balance the tang.
  7. Spoon the filling over the pre-baked crusts, filling each cup about 3/4 full. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 18-22 minutes, or until the edges are set but the center slightly jiggles when you gently shake the pan.
  9. Cool completely on a wire rack, then chill in the refrigerator for at least 2 hours, preferably overnight.
  10. Toss fresh blackberries with honey or maple syrup if desired. Spoon a few berries on each mini cheesecake just before serving.

Notes

Soften cream cheese at room temperature for about an hour before mixing to avoid lumps. Grind lavender finely to prevent gritty texture. Do not overfill muffin cups to avoid spilling. Bake at 325°F to prevent cracking; tent with foil if tops brown too quickly. Chill overnight for best flavor and texture. For gluten-free, use almond flour crust and dairy-free cream cheese with coconut yogurt instead of sour cream.

Nutrition

Keywords: mini cheesecakes, blackberry cheesecake, lavender dessert, elegant desserts, bite-sized cheesecake, easy cheesecake recipe

Find it online: https://bouncybowl.com/perfect-mini-blackberry-lavender-cheesecakes-recipe-for-elegant-entertaining/