Mini Blackberry Lavender Cheesecakes
Delightful mini cheesecakes made with fresh blackberries and a hint of lavender, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 220 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
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup fresh blackberries
- 1 tablespoon dried lavender
- Whipped cream, for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Combine the crushed graham crackers with melted butter, then press into the bottom of mini cheesecake pans.
- Beat the softened cream cheese until smooth; gradually add sugar and vanilla extract.
- Add the eggs one at a time, mixing until just combined.
- Fold in the fresh blackberries and dried lavender.
- Pour the cheesecake mixture over the crusts in the mini pans.
- Bake for 20-25 minutes until set but still slightly jiggly.
- Cool in the pans, then refrigerate for at least 3 hours.
- Top each cheesecake with whipped cream before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecakes freeze well for a month; thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg