Description
These Mini Blackberry Lavender Cheesecakes are a delightful fusion of creamy cheesecake with a fragrant hint of lavender and the natural sweetness of blackberries. Perfectly portioned in a muffin tin with a buttery graham cracker crust, these elegant treats combine floral notes with fruity richness, making them a unique and delicious dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
Filling
- 1 1/2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Blackberry Lavender Mixture
- 1/2 cup blackberries, mashed
- 1 tablespoon dried lavender buds
- 1/4 cup honey
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare it for baking the mini cheesecakes.
- Prepare Muffin Tin: Line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray to prevent sticking.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until they are evenly coated.
- Form Crust: Spoon about one tablespoon of the crust mixture into each muffin cup, then press down gently to create a compact base.
- Set Crust Aside: Keep the muffin tin aside while preparing the cheesecake filling.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add Sugar and Vanilla: Incorporate the sugar and vanilla extract into the cream cheese mixture, continuing to beat until well combined.
- Add Eggs: Add eggs one at a time, mixing on low speed after each until just combined to avoid overmixing.
- Incorporate Sour Cream, Flour, and Salt: Mix in sour cream, all-purpose flour, and salt until the batter is smooth and thoroughly combined.
- Prepare Blackberry Lavender Mixture: Gently heat blackberries in a small saucepan over low heat, mashing them as they soften.
- Add Lavender and Honey: Stir in dried lavender buds and honey, simmering the mixture until it thickens slightly, then allow it to cool.
- Marble Filling: Swirl the blackberry-lavender mixture into the cheesecake batter just enough to create a marbled effect without fully blending.
- Fill Muffin Cups: Spoon the cheesecake batter evenly into each muffin cup, filling nearly to the top.
- Enhance Marble Effect: Use a toothpick or small knife to gently swirl the filling to intensify the marbled pattern if desired.
- Bake: Bake in the preheated oven for 18 to 20 minutes until the centers are set but still slightly jiggly.
- Cool in Tin: Let the cheesecakes cool in the muffin tin for about 10 minutes after baking.
- Cool on Rack: Transfer to a wire rack to cool fully to room temperature.
- Chill: Refrigerate the cheesecakes for at least 2 hours until thoroughly chilled.
- Remove and Serve: Carefully remove from the muffin tin and serve chilled, optionally garnished with fresh blackberries for extra flavor and decoration.
Notes
- For best results, ensure cream cheese is softened to avoid lumps in the batter.
- Do not overmix the batter after adding eggs to keep the cheesecake light and creamy.
- You can substitute honey with maple syrup for a different sweetness profile.
- Dried culinary lavender is recommended to avoid bitterness that can come from garden lavender.
- Cheesecakes can be stored in the refrigerator for up to 3 days.
