Description
Delightful mini cheesecakes infused with blackberry and lavender flavors, perfect for a sweet treat.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon dried culinary lavender
- 1/4 cup sour cream
- 2 large eggs
- 1 cup fresh blackberries
Instructions
- Preheat the oven to 325°F. Line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
- In a large mixing bowl, beat the softened cream cheese with 1/2 cup of sugar until smooth and creamy. Add the vanilla extract, dried lavender, and sour cream, mixing until well combined.
- Add the eggs one at a time, mixing just until incorporated after each addition.
- Gently fold in the blackberries, being careful not to crush them too much. Spoon the cheesecake batter over the prepared crusts in the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and allow to cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours to set completely.
- Serve chilled or at room temperature, garnished with additional fresh blackberries and a sprinkle of lavender if desired.
Notes
- For a twist, try substituting the blackberries with raspberries or blueberries.
- Add a drizzle of honey or a dollop of whipped cream on top before serving for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg