Description
Indulge in the delicate flavors of summer with these Mini Blackberry Lavender Cheesecakes. Creamy and fragrant, these individual desserts are perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender
- 1/4 cup whole milk
For the Topping:
- 1 cup fresh blackberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- Prepare the Crust: Mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press into each muffin cup and bake for 5 minutes.
- Infuse the Milk: Heat milk and lavender, then let it steep, strain, and cool.
- Make the Filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla, and lavender milk. Spoon over crusts.
- Bake: Bake for 18–20 minutes until set. Cool and refrigerate.
- Prepare the Topping: Heat blackberries, honey, lemon juice, and salt until softened. Cool, then spoon over chilled cheesecakes.
Notes
- You can substitute lavender milk with plain milk and 1/4 teaspoon of food-grade lavender extract.
- Frozen blackberries can be used when fresh ones are not in season.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
