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Mini Blackberry Lavender Cheesecakes

These mini cheesecakes blend tart blackberries with aromatic lavender for a delightful dessert experience that will transport your palate to the South of France.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • 1/4 cup unsalted butter, melted
  • 1 tbsp sugar
For the filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 tbsp culinary lavender, finely chopped Make sure to use culinary lavender
  • 1 cup fresh blackberries
  • to taste additional blackberries and lavender for garnish

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until you achieve a sandy texture.
  2. Press this mixture firmly into the bottoms of mini cheesecake cups or a muffin tin lined with cupcake liners.
  3. Bake at 350°F for about 8-10 minutes until golden and fragrant.
  4. Once done, let them cool on a wire rack.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar, beating until light and fluffy.
  3. Toss in the vanilla extract, sour cream, and chopped lavender. Blend until homogenous.
Assemble the Cheesecakes
  1. Spoon the cream cheese filling over the cooled crusts, filling them to the brim.
Get Chill
  1. Refrigerate for at least four hours (or overnight if you can resist!).
Top and Serve
  1. Garnish with fresh blackberries and sprinkle a few lavender buds before serving.

Notes

For an extra creamy filling, beat your cream cheese until it's softer than a cloud. Ensure you use culinary lavender; the non-edible variety can leave you searching for a glass of water. Consider incorporating lemon zest for a zesty punch!