Description
Delicate mini blackberry lavender cheesecakes blend floral elegance with creamy richness, offering a sophisticated dessert that whispers gourmet sophistication. Smooth lavender-infused cream nestles atop a buttery graham cracker base, promising a delightful sensory journey for discerning palates.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 large egg
- ⅓ cup (65 g) granulated sugar
- ¼ cup (60 ml) sour cream or Greek yogurt
- ½ tsp vanilla extract
- ¼ tsp dried culinary lavender (finely ground)
- 1 cup (100 g) graham cracker crumbs (or vanilla wafer crumbs)
- 4 tbsps (55 g) unsalted butter, melted
- 2 tbsps granulated sugar
- 1 cup blackberries (fresh or frozen)
- 2 tbsps honey or sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tsp water (for thickening)
Instructions
- Crust Foundation: Combine graham cracker crumbs, sugar, and melted butter, pressing a tablespoon firmly into each muffin liner. Quickly bake at 325°F for 5 minutes, then allow to cool completely.
- Creamy Filling Preparation: Whip cream cheese and sugar until silky smooth. Gently incorporate egg, vanilla extract, and ground lavender, blending until harmoniously combined. Fold in sour cream to enhance richness and create a velvety texture.
- Precise Baking: Distribute cheesecake mixture evenly across prepared muffin cups. Bake precisely 18-20 minutes until centers display a subtle, gentle wobble. Turn off oven, allowing cheesecakes to rest internally for 10 minutes before transferring to refrigerator for minimum 2-hour chilling.
- Vibrant Berry Compote: In a saucepan, marry blackberries with honey and lemon juice over medium heat. Crush berries while stirring, creating a luscious sauce. Introduce cornstarch mixture to thicken, cooking an additional minute. Cool completely before application.
- Elegant Finishing: Generously crown each chilled cheesecake with the luxurious blackberry lavender compote, creating a stunning visual and flavor masterpiece ready to serve.
Notes
- Use ground lavender sparingly to avoid overpowering the delicate cheesecake flavor; start with 1/2 teaspoon and adjust to taste.
- Bake cheesecakes in a water bath or place a pan of hot water on the bottom rack to create humid environment, ensuring smooth, crack-free surface.
- Bring cream cheese, eggs, and sour cream to room temperature before mixing to achieve ultra-smooth, lump-free cheesecake batter.
- These mini cheesecakes can be prepared up to 3 days in advance, stored covered in the refrigerator, making them perfect for stress-free entertaining.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg