Blackberry Lavender Mini Cakes (Print Version)
# Ingredients:
→ Crunchy Cookie Base
01 -
Melted butter, 2 tablespoons
02 -
1 cup of fine graham cracker crumbs
→ Smooth Cream Filling
03 -
Two large eggs
04 -
8-ounce packs of softened cream cheese, two total
05 -
A half cup of white sugar
06 -
¼ cup sour cream
07 -
1 teaspoon of vanilla essence
→ Sweet and Floral Add-Ins
08 -
¼ cup of blackberry puree
09 -
Half a teaspoon of dried lavender, culinary-grade
→ Optional Toppings
10 -
Blackberries, fresh
11 -
Whipped cream
12 -
Lavender sprigs, fresh
# Instructions:
01 -
Heat the oven to 325°F (165°C). Place paper liners in the cups of a regular 12-count muffin tin.
02 -
Blend melted butter with the crushed graham crackers in a small bowl until the crumbs stick together like damp sand. Divide into the muffin cups (around a tablespoon each) and press the mix down firmly with your fingers or a flat-bottomed tool.
03 -
With a mixer on medium speed, beat the softened cream cheese with sugar in a big bowl. Blend for about 2 minutes until creamy. Scrape the bowl's edges to ensure it's all mixed evenly.
04 -
Mix in the eggs one after the other, beating gently each time. Stir in the sour cream and vanilla. Don’t overdo the mixing—just combine everything smoothly.
05 -
Pour half the cheesecake batter into a second bowl. Stir the blackberry puree into one bowl carefully until it’s fully blended. Mix the culinary lavender into the other bowl.
06 -
Add the lavender batter to each lined muffin tin, filling halfway. Then spoon the blackberry batter on top. Use a toothpick or skewer to swirl the batters gently, creating a marbled appearance if you’d like.
07 -
Place the pan in your oven and bake for approximately 20 to 25 minutes. The centers should still jiggle slightly but look mostly set.
08 -
Take the pan out of the oven and let the cheesecakes cool right in the muffin tin for 30 minutes. After that, pop them in the fridge for 2 hours or leave them overnight to firm up completely.
09 -
Chill until serving, then decide if you want to remove the paper liners. Add fresh blackberries, a lavender sprig, or whipped cream on top if you like.
# Notes:
01 -
To bring out more flavor, chill these mini cakes a day before serving. The lavender will shine more!
02 -
For blackberry puree, blend fresh or frozen berries, then strain to get rid of seeds, if desired.
03 -
They’ll stay good in the fridge up to 3 days or in the freezer for about 4 weeks.
04 -
For bold swirls, use a skewer to marblize the top batter layer before baking.