Description
Experience a taste of summer with these delightful mini blackberry lavender cheesecakes. Each bite offers a creamy texture complemented by the sweet-tart burst of fresh blackberries and the aromatic hint of lavender. Perfect for any occasion, these treats are not only visually stunning but also incredibly easy to prepare, making them an instant crowd-pleaser.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 oz full-fat cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon culinary-grade lavender
- 1 cup fresh blackberries (reserve some for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until it resembles wet sand.
- Line a muffin tin with cupcake liners and press about one tablespoon of the crumb mixture into each liner.
- Bake for about 8 minutes until golden brown. Let cool completely.
- In an electric mixer, blend cream cheese and sugar until smooth.
- Add heavy cream, lemon juice, and lavender; mix just until combined.
- Gently fold in half of the blackberries.
- Spoon the cheesecake mixture into each cooled crust and smooth the tops.
- Chill in the refrigerator for at least 4 hours or overnight until set.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg