Mini Blackberry Lavender Cheesecakes
Delightful mini cheesecakes combining cream cheese, lavender, and fresh blackberries, perfect for gatherings or sweet indulgence.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened Ensure it's softened for smoother texture.
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup lavender syrup Adjust quantity for flavor preference.
- 3 large eggs Add one at a time.
- 1 cup fresh blackberries For topping.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of a cupcake tin lined with paper liners.
Filling
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and continue to mix.
- Add vanilla extract and lavender syrup, mixing until well combined.
- Add eggs one at a time, mixing after each addition until just incorporated.
- Pour the cheesecake filling over the crust in each cupcake liner.
Baking
- Bake for 20-25 minutes until the center is set.
- Allow to cool, then top with fresh blackberries before serving.
Notes
Store leftover cheesecakes in an airtight container in the refrigerator for up to five days. For longer storage, freeze them wrapped tightly in a freezer bag for up to two months. Tips: Let cheesecakes cool completely before adding blackberries to prevent wilting.