Mini Blackberry Lavender Cakes (Print Version)
# Ingredients:
→ Graham Cracker Crust
01 -
1 cup of crushed graham crackers
02 -
2 tablespoons of melted unsalted butter
→ Cheesecake Filling
03 -
16 ounces of cream cheese, let it soften
04 -
½ cup white sugar (granulated)
05 -
2 eggs, large
06 -
¼ cup sour cream
07 -
1 teaspoon vanilla extract
→ Flavoring
08 -
¼ cup of blackberry puree
09 -
½ teaspoon of dried lavender for cooking
→ Optional Toppings
10 -
Whipped cream
11 -
Fresh blackberries
12 -
Sprigs of lavender
# Instructions:
01 -
Warm up your oven to 325°F (165°C). Line a 12-cup muffin pan with cupcake liners.
02 -
Mix the graham cracker crumbs and melted butter in a small bowl until it feels like wet sand. Put about 1 tablespoon in each muffin cup and press into the bottom to make a base.
03 -
In a big bowl, use an electric hand mixer on medium to beat the softened cream cheese and sugar until it’s smooth and creamy, about 2 minutes. Scrape down the bowl if needed.
04 -
Beat in the eggs one at a time, making sure each is well blended before adding the next. Stir in the sour cream and vanilla gently until mixed, but don’t overdo it.
05 -
Scoop the cheesecake batter into two separate bowls. Add the lavender to one bowl and mix. Pour the blackberry puree into the other and fold it in.
06 -
Spoon the lavender-flavored batter into each muffin cup, filling halfway. Then spoon the blackberry batter on top and gently swirl them for a marbled look using a toothpick or skewer.
07 -
Bake the cheesecakes for about 20-25 minutes or until the centers are set but still slightly wobbly when moved.
08 -
Take the cheesecakes out of the oven and leave them in the tin to cool for 30 minutes. Afterward, refrigerate them for at least 2 hours or overnight, so they fully set.
09 -
Take off the liners if you’d like before serving. Serve cold with optional toppings like whipped cream, fresh blackberries, or lavender sprigs for garnish.
# Notes:
01 -
If you prep these a day earlier, the lavender flavor will intensify.
02 -
To make blackberry puree, blend some fresh or thawed berries, then strain the seeds using a fine mesh sieve.
03 -
You can keep cheesecakes in the fridge for up to 3 days or frozen for a month.
04 -
Swirl batter with a toothpick for a dramatic marbled look.