Description
Blueberry baby trail mix delivers sweet, nutritious energy for tiny adventurers. Packed with wholesome ingredients and kid-friendly textures, this snack provides perfect portable nourishment for growing explorers.
Ingredients
Scale
- 2 (8 oz) packages cream cheese, softened
- 2 large eggs
- 1 ½ cups fresh or frozen blackberries
- 1 cup graham cracker crumbs
- ½ cup sugar (for filling)
- ⅓ cup sour cream
- 4 tbsps unsalted butter, melted
- 2 tbsps sugar (for crust)
- 2 tbsps sugar (for blackberry topping)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 1 tbsp water)
- 1–2 tsps dried culinary lavender (steeped)
- 1 tsp vanilla extract
- 1 tsp cornstarch
Instructions
- Crust Preparation: Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into paper-lined muffin tin cavities. Bake at 325°F for 5 minutes until lightly set, then allow to cool completely.
- Lavender Infusion: Gently heat milk or cream with dried lavender until barely simmering. Allow to steep for 5-10 minutes, then strain lavender buds and cool the fragrant liquid.
- Cheesecake Filling: Whip cream cheese and sugar until silky smooth. Incorporate eggs individually, then blend in sour cream, vanilla, and lavender-infused cream. Mix carefully to maintain a uniform texture without overmixing.
- Baking Process: Distribute filling evenly across prepared crusts, filling each cup approximately 3/4 full. Bake for 18-22 minutes until centers appear set with a subtle jiggle. Remove from oven and cool completely.
- Refrigeration Stage: Chill cheesecakes in refrigerator for minimum 2 hours to achieve optimal texture and firmness.
- Blackberry Topping: Simmer blackberries, sugar, and lemon juice in saucepan until berries soften. Thicken with cornstarch slurry, stirring continuously until desired consistency is reached.
- Final Presentation: Generously spoon blackberry compote over chilled cheesecakes. Optional garnish with fresh blackberries or delicate lavender sprig for elegant presentation.
Notes
- Steep lavender carefully to extract delicate flavors without overwhelming the cheesecake, using warm milk or cream for smooth infusion.
- Avoid overmixing the cheesecake batter and overbaking to maintain a silky, crack-free surface; remove from oven when centers are slightly jiggly.
- Refrigerate cheesecakes for minimum 2 hours to allow complete setting and develop rich, creamy consistency that holds shape when sliced.
- Cool blackberry topping completely before adding to cheesecakes to prevent melting and maintain beautiful, structured presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg