Description
These Mini Blackberry Lavender Cheesecakes are a delightful blend of creamy cheesecake with a fragrant blackberry and lavender swirl, all nestled on a buttery graham cracker crust. Perfect for an elegant dessert or a special treat, these cheesecakes are baked in a muffin tin for individual servings that are easy to enjoy.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
Cheesecake Filling
- 1 1/2 cups cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Blackberry Lavender Swirl
- 1/2 cup blackberries, mashed
- 1 tablespoon dried lavender buds
- 1/4 cup honey
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking the cheesecakes.
- Prepare Muffin Tin: Line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray for easy removal of cheesecakes.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar; stir well to coat crumbs evenly.
- Form Crust: Spoon about one tablespoon of the crumb mixture into each muffin cup and press down gently to form a firm crust base.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
- Add Sugar and Vanilla: Mix in sugar and vanilla extract into the cream cheese until well combined.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just blended into the mixture.
- Add Remaining Filling Ingredients: Mix in sour cream, flour, and salt until the batter is smooth and thoroughly combined.
- Prepare Blackberry Lavender Swirl: Heat blackberries gently in a small saucepan over low heat, mashing them as they soften.
- Add Lavender and Honey: Stir in dried lavender buds and honey; simmer the mixture until it thickens slightly, then remove from heat and cool.
- Combine Swirl and Filling: Gently fold the blackberry-lavender mixture into the cheesecake filling to create a marbled effect without completely mixing.
- Fill Muffin Cups: Spoon the batter evenly into muffin cups, filling almost to the top.
- Create Additional Swirls: Use a toothpick or small knife to gently swirl the filling further for a decorative pattern.
- Bake: Bake in the preheated oven for 18 to 20 minutes until centers are set but slightly jiggly.
- Cool Slightly: Allow cheesecakes to cool in the muffin tin for about 10 minutes.
- Transfer to Wire Rack: Remove cheesecakes from the tin and cool completely at room temperature.
- Chill: Refrigerate for at least 2 hours until fully chilled and set.
- Serve: Carefully remove from liners and serve chilled, optionally garnished with fresh blackberries for extra flavor and presentation.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Use paper liners for easy removal of mini cheesecakes.
- Do not overbake; the center should be slightly jiggly to maintain a creamy texture.
- For best flavor, allow lavender to steep gently without boiling.
- Chilling overnight can enhance texture and flavor.
