Description
These mini cheesecakes feature a creamy filling infused with fresh blackberries and aromatic lavender, perfect for a elegant dessert.
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon dried lavender
- 1/2 cup fresh blackberries, mashed
- Topping:
- Fresh blackberries for garnish
- Lavender sprigs for garnish
Instructions
- 1. Preheat oven to 325°F and line a muffin tin with paper liners.
- 2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of each liner.
- 3. Bake the crust for 5 minutes, then let cool.
- 4. In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing well.
- 5. Fold in dried lavender and mashed blackberries.
- 6. Pour the filling over the cooled crusts and bake for 15-20 minutes, or until set.
- 7. Cool completely, then refrigerate for at least 2 hours.
- 8. Garnish with fresh blackberries and lavender before serving.
Notes
Ensure lavender is food-grade; adjust sweetness based on blackberry tartness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 15g
- Protein: 3g