Mini Blackberry Lavender Cheesecakes
These elegant Mini Blackberry Lavender Cheesecakes are the perfect blend of tangy and floral flavors, ideal for any dessert table.
Servings: 12 mini cheesecakes
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 tablespoon lavender extract
- 1/2 cup blackberry puree
For the Topping
- Fresh blackberries
- Lavender sprigs (optional)
- Powdered sugar for dusting
Instructions
For the Crust
- Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of the cupcake liners to form a crust.
- Bake for 5 minutes, then set aside to cool.
For the Filling
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract, sour cream, and flour until fully incorporated.
- Divide the filling into two bowls. Add the lavender extract to one bowl and the blackberry puree to the other. Mix each until smooth.
- Spoon alternating dollops of each filling into the crusts, then swirl gently with a toothpick for a marbled effect.
- Bake for 18-22 minutes or until the centers are set. Let cool completely.
For the Topping
- Once cooled, top each cheesecake with a fresh blackberry and a sprig of lavender, if desired.
- Dust with powdered sugar before serving.