Elegant Mini Lavender Cheesecakes with Fresh Blackberry Topping

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These Mini Lavender Blackberry Cheesecakes are a delightful and elegant dessert that combines the floral notes of lavender with the sweet-tart flavor of fresh blackberries. The smooth and creamy cheesecake filling sits on a buttery graham cracker crust, creating the perfect balance of textures. The lavender adds a subtle, aromatic flavor that pairs beautifully with the juicy blackberries on top.

  1. Ingredients:
    For the crust:
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon dried lavender buds
  • 2 large eggs

For the blackberry topping:

  • 1 cup fresh blackberries
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for thickening)

Directions:

  1. Prepare the crust: Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with the butter.
  3. Spoon about 1 tablespoon of the mixture into each muffin liner and press down gently to form the crust. Bake for 5-7 minutes, or until set and lightly golden. Remove from the oven and set aside to cool.
  4. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract together until smooth. Add the dried lavender buds and mix until well incorporated.
  5. Add the eggs, one at a time, beating well after each addition. Mix until the batter is smooth and creamy.
  6. Spoon the cheesecake filling into the prepared crusts, filling each cup almost to the top.
  7. Bake the mini cheesecakes for 15-18 minutes, or until the centers are set but still slightly jiggly. Let them cool completely in the pan before removing. Refrigerate for at least 2 hours to allow them to firm up.
  8. Make the blackberry topping: In a small saucepan, combine the fresh blackberries, honey, lemon juice, and cornstarch (if using). Heat over medium heat, stirring gently, until the berries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let cool.
  9. Assemble the mini cheesecakes: Once the cheesecakes have chilled, spoon a generous amount of the blackberry topping over each mini cheesecake.
  10. Serve and enjoy these beautiful, fragrant, and delicious mini lavender blackberry cheesecakes!

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 40 minutes (including cooling time)
Kcal: 220 kcal per mini cheesecake | Servings: 12 mini cheesecakes

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