Description
Mini Blackberry Lavender Cheesecakes are bite-sized treats with a buttery graham cracker crust, creamy lavender-infused filling, and a sweet blackberry compote topping. Perfect for spring events, showers, or special occasions, they offer a delicate floral flavor balanced with fruity brightness.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp dried culinary lavender
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh blackberries
- 2 tbsp honey or sugar (for compote)
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter. Press 1 tbsp mixture into each liner to form a crust.
- Gently heat sour cream with lavender in a saucepan. Strain and let cool.
- Beat cream cheese and sugar until smooth. Add lavender-infused sour cream, vanilla, and eggs one at a time, mixing just until combined.
- Divide batter evenly over crusts. Bake 15–18 minutes, until centers are set. Cool completely, then refrigerate at least 2 hours.
- For topping, cook blackberries with honey or sugar until softened and syrupy. Cool before using.
- Spoon compote over cheesecakes before serving.
Notes
For a stronger lavender flavor, steep longer before straining.Do not overmix batter to avoid cracks.Add topping just before serving for the best texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 165
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
