Description
Delicate mini blackberry lavender cheesecakes blend elegant French and Italian culinary traditions into a sophisticated dessert. Sweet-tart berries and fragrant lavender create a luxurious landscape of flavor that lingers deliciously on palates, inviting you to savor each exquisite bite.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 4 tbsp (60 g) unsalted butter, melted
Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) sour cream
- 1 tsp vanilla extract
- 2 tbsp dried lavender
- 1/2 cup (125 g) fresh blackberries
Topping:
- 1/2 cup (125 g) blackberry compote
- 2 tbsp fresh lavender sprigs
- Powdered sugar for dusting
Instructions
- Preheat the oven to 325°F and line a mini muffin tin with paper liners, ensuring even spacing.
- Combine graham cracker crumbs with melted butter, mixing thoroughly until the mixture resembles wet sand.
- Press a small amount of crumb mixture into the bottom of each liner, creating a compact base using the back of a spoon.
- Bake the crust for 5 minutes, then remove and allow to cool completely at room temperature.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, eliminating any potential lumps.
- Incorporate eggs one at a time, mixing gently after each addition to maintain a silky texture.
- Fold in sour cream, vanilla extract, and dried lavender, stirring until evenly distributed throughout the mixture.
- Gently place a few fresh blackberry pieces into each crust before pouring the cheesecake batter.
- Fill each liner approximately 3/4 full with the lavender-infused cheesecake mixture.
- Bake for 15-18 minutes, or until the centers are almost set but still slightly jiggly.
- Remove from oven and let cool in the tin for 30 minutes, then transfer to refrigerator for at least 2 hours.
- Before serving, top each mini cheesecake with a spoonful of blackberry compote.
- Garnish with fresh lavender sprigs and dust lightly with powdered sugar for an elegant finish.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Press graham cracker crust gently but firmly to create a solid base that won’t crumble when eating.
- Chop dried lavender finely to distribute the delicate floral flavor evenly throughout the cheesecake mixture.
- Allow cheesecakes to cool gradually to prevent cracking and maintain a creamy, delicate texture.
- Substitute dairy-free cream cheese and plant-based butter for a vegan-friendly version of these mini desserts.
- Freeze extra mini cheesecakes for up to 2 weeks, wrapping individually in plastic wrap for easy storage.
- Reduce sugar content by using a natural sweetener like stevia or monk fruit for a lower-calorie option.
- Prep Time: 20 minutes
- Cook Time: 20-23 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg