Mini Blackberry Lavender Cheesecakes
Delicious mini cheesecakes infused with blackberry puree and lavender for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 280 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup blackberry puree
- 2 teaspoons dried lavender
- 1 cup whipped cream (for topping)
- Fresh blackberries (for garnish)
- Additional lavender for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers and melted butter until combined. Press this mixture into the bottom of mini cheesecake pans.
- Beat the cream cheese until smooth and creamy.
- Gradually add the powdered sugar to the cream cheese, mixing well until smooth.
- Stir in the vanilla extract, blackberry puree, and dried lavender until combined.
- Pour the cheesecake filling over the crusts in the mini pans, distributing evenly.
- Bake for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Let the cheesecakes cool at room temperature, then refrigerate for at least 4 hours.
- Top with whipped cream and garnish with fresh blackberries and a sprinkle of lavender before serving.
Notes
These cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is also an option for up to a month.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg