Description
Delicate mini blackberry lavender cheesecakes bring Mediterranean elegance to dessert tables with silky smooth cream cheese and floral lavender notes. Guests will swoon over these petite purple-swirled treats that combine tangy berries and delicate herbal undertones in one irresistible bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (225 g) cream cheese, softened
- 1 large egg
- 1 cup (100 g) graham cracker crumbs
- 1 cup blackberries (fresh or frozen)
Sweeteners and Flavor Enhancers:
- ⅓ cup (65 g) granulated sugar
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- ¼ teaspoon dried culinary lavender (finely ground)
Binding and Liquid Ingredients:
- 4 tablespoons (55 g) unsalted butter, melted
- ¼ cup (60 ml) sour cream or Greek yogurt
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Thoroughly combine the graham cracker crumbs with sugar and melted butter, creating a uniform, slightly moistened mixture that will form the foundation of the mini cheesecakes.
- Carefully distribute the crumb mixture evenly into each muffin cup, gently pressing down to create a compact, even base that will support the creamy filling.
- Transfer the muffin tin to a preheated oven and bake until the crust develops a light golden hue and becomes slightly firm, allowing the butter to set the crumb structure.
- Remove the muffin tin from the oven and let the crusts cool completely, ensuring they become stable and will provide a sturdy platform for the subsequent cheesecake layers.
- Prepare the cream cheese mixture by blending the ingredients until smooth, incorporating the lavender essence to infuse a delicate floral undertone throughout the cheesecake filling.
- Carefully pour the lavender-infused cream cheese mixture over the cooled graham cracker crusts, filling each muffin cup with precision and leaving a small margin at the top.
- Gently place the filled muffin tin into the oven and bake until the cheesecake centers are just set, with a slight wobble indicating they are perfectly creamy and not overly dense.
- After baking, allow the mini cheesecakes to cool at room temperature, then refrigerate to help them firm up and develop a rich, smooth texture.
- Before serving, top each mini cheesecake with a vibrant blackberry compote, creating a striking contrast of deep purple against the creamy white filling and adding a burst of fresh, fruity flavor.
Notes
- Experiment with different cracker types like gingersnaps or digestive biscuits for a unique base flavor that complements the lavender and blackberry.
- Use fresh or frozen blackberries depending on seasonal availability, ensuring you drain excess liquid from frozen berries to prevent a watery cheesecake texture.
- Consider reducing sugar in the crust if using sweeter graham crackers, balancing the overall dessert’s sweetness level for a more refined taste profile.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days, allowing the lavender and blackberry flavors to meld and intensify over time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg