Description
Delicate mini blackberry lavender cheesecakes blend French-inspired elegance with creamy American dessert charm. Sweet lavender notes and fresh blackberry swirls create a sophisticated miniature treat perfect for intimate gatherings or elegant afternoon tea.
Ingredients
Scale
Dairy:
- 8 ounces (225 grams) cream cheese, softened
- ¼ cup (60 milliliters) sour cream or Greek yogurt
- 4 tablespoons (55 grams) unsalted butter, melted
Crust and Sweeteners:
- 1 cup (100 grams) graham cracker crumbs (or vanilla wafer crumbs)
- ⅓ cup (65 grams) granulated sugar
- 2 tablespoons granulated sugar
- 2 tablespoons honey or sugar
Fruits, Eggs, and Extras:
- 1 large egg
- 1 cup blackberries (fresh or frozen)
- ½ teaspoon vanilla extract
- ¼ teaspoon dried culinary lavender (finely ground)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water (for thickening)
Instructions
- Craft a precise base for the miniature desserts by blending graham cracker crumbs with sugar and melted butter, pressing a compact tablespoon into each muffin liner’s foundation.
- Create a quick preliminary bake for the crust, allowing it to set and develop a subtle golden hue, then remove and let cool completely at room temperature.
- Whip cream cheese with sugar until achieving a silky, lump-free consistency, incorporating egg, vanilla extract, and finely ground lavender to infuse delicate floral notes throughout the mixture.
- Gently fold sour cream into the cheesecake batter, ensuring a luxurious and smooth texture that will provide exceptional creaminess to each individual portion.
- Distribute the lavender-infused batter meticulously among the prepared muffin cups, maintaining uniform volume and precise allocation.
- Position the filled muffin tin in the preheated oven, baking until centers demonstrate a gentle, subtle wobble indicating perfect doneness, approximately 18-20 minutes.
- After baking, allow cheesecakes to rest inside the turned-off oven for ten minutes, facilitating a gradual temperature transition and preventing potential cracking.
- Transfer the delicate mini cheesecakes to the refrigerator, chilling thoroughly for a minimum of two hours to solidify their structure and enhance flavor complexity.
- Construct the vibrant blackberry topping by simmering fresh berries with honey and lemon juice, progressively breaking down the fruit while developing a rich, concentrated essence.
- Thicken the berry compote by introducing a cornstarch slurry, cooking momentarily until the sauce reaches a glossy, spoonable consistency.
- Once completely cooled, generously crown each miniature cheesecake with the luscious blackberry reduction, creating an elegant and tantalizing final presentation.
Notes
- Choose high-quality lavender to ensure a delicate, not overpowering floral taste that complements the creamy cheesecake base.
- Crush the lavender finely to distribute the flavor evenly and prevent large pieces disrupting the smooth texture.
- Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for celiac or gluten-sensitive diets.
- Allow cream cheese to reach room temperature before mixing to prevent lumps and create a silky-smooth cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg