Description
Delightful mini cheesecakes infused with blackberry puree and lavender extract, offering a velvety texture and an elegant touch to any gathering.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup blackberry puree
- 1 teaspoon lavender extract
- 2 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs with melted butter until they resemble damp sand.
- Press the mixture into mini cheesecake pans lined with cupcake liners.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add sugar and let it dissolve thoroughly.
- Mix in the sour cream, blackberry puree, and lavender extract.
- Add the eggs one at a time, incorporating them well.
- Pour the filling over the crusts until they’re three-quarters full.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Let them cool in the oven for an hour before refrigerating for at least two hours.
- Serve chilled, topped with fresh blackberries and edible lavender flowers.
Notes
Consider using low-sugar sweeteners for a lighter version or making swaps for dietary restrictions like gluten-free or dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg