Mini Cheesecakes with Blackberries and Lavender
Quick and easy mini cheesecakes come together with creamy cheesecake filling, fresh blackberries, and a hint of lavender for an elegant dessert.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon dried culinary lavender
- 2 large eggs
- 1 cup fresh blackberries
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until blended. Press this mixture evenly into the bottoms of a muffin tin to form your crust.
- In another bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and dried lavender, mixing until completely combined.
- Gently add the eggs, one at a time, mixing until just incorporated.
- Carefully fold in the fresh blackberries.
Baking
- Spoon the cheesecake mixture into each crust-lined muffin tin. Bake for 20-25 minutes until the filling is set but slightly wobbly in the center.
- Let them cool on a wire rack, then refrigerate for at least 2 hours (or overnight).
- Top with more blackberries and a sprinkle of lavender before serving.
Notes
Refrigerating properly makes them extra rich and creamy. Lavender should be used sparingly.