Blackberry Lavender Bites (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
1 cup crushed graham crackers
02 -
2 tablespoons butter (unsalted), melted
→ Cheesecake Mixture
03 -
16 ounces of cream cheese at room temperature
04 -
1/2 cup white sugar
05 -
2 eggs, large
06 -
1/4 cup sour cream
07 -
1 teaspoon pure vanilla
→ Flavor Additions
08 -
1/4 cup pureed blackberries
09 -
1/2 teaspoon dried edible lavender
→ Fancy Toppings (Optional)
10 -
Fresh blackberries
11 -
Whipped cream
12 -
Fresh lavender sprigs
# Instructions:
01 -
Set your oven to 325°F (165°C). Pop paper liners into a muffin tin that holds 12 cups.
02 -
Stir together the graham cracker crumbs and melted butter in a small bowl until it feels like damp sand. Drop about a tablespoon into each muffin cup and press it down firmly to create a base.
03 -
Use an electric mixer on medium speed to blend the soft cream cheese with the sugar. Keep going for around 2 minutes until it’s nice and smooth. Don’t forget to scrape the bowl as needed.
04 -
Add the eggs one by one, making sure to mix well after each. Stir in the sour cream and vanilla, being gentle to avoid overmixing.
05 -
Pour the cheesecake mixture equally into two separate bowls. Mix the blackberry puree into one bowl and stir the edible lavender into the other.
06 -
Scoop the lavender-flavored mixture into each cupcake liner, filling them halfway up. Add the blackberry batter on top and, if you want a marbled design, use a toothpick to blend the two gently.
07 -
Place the tray in the oven and bake for 20 to 25 minutes. The centers should still have a little jiggle when done.
08 -
Take the tray out of the oven and let the cheesecakes cool in the tin for about half an hour. Then move them to the fridge and chill them for at least 2 hours—or overnight if you can.
09 -
Once they’re cold, peel off the liners if you like. Serve the mini cheesecakes as they are, or decorate with fresh berries, lavender sprigs, or a puff of whipped cream.
# Notes:
01 -
For the best flavor, make these cheesecakes a day ahead so the lavender really pops.
02 -
To make blackberry puree, blend fresh or frozen blackberries and push through a fine sieve to get rid of seeds.
03 -
You can keep these cheesecakes in the fridge for 3 days, or freeze them for up to a month.
04 -
For prettier swirls, drag a toothpick around in the batter before it goes in the oven.