Description
Delicate mini cheesecakes with a buttery graham cracker crust, lavender-infused cream cheese filling, and a tangy blackberry compote. Each bite balances floral, tart, and creamy flavors, perfect for gatherings or quiet indulgence.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup (110g) unsalted butter, melted
1/4 cup (40g) granulated sugar (for crust)
16 oz (450g) cream cheese, softened
1/2 cup (100g) granulated sugar (for filling)
2 large eggs, room temperature
1 tbsp (5ml) pure vanilla extract
1 1/2 tsp (7.5ml) dried culinary lavender (or culinary lavender extract)
6 oz (180g) blackberries, pureed and strained
5 tbsp (65g) granulated sugar (for compote)
2 1/2 tsp (12.5ml) fresh lemon juice
1 cup (240ml) heavy cream, whipped with 2 tbsp (30g) sugar
12 fresh blackberries (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease 12 mini muffin cups.
In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar for crust. Press into cups using a spoon. Bake for 6 minutes, then cool.
In another bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then stir in vanilla and lavender. Pour into prepared crusts. Chill for 30 minutes.
For compote, puree blackberries, add 5 tbsp sugar and lemon juice. Simmer 5-7 minutes until thickened. Cool, then spread over filling.
Top each with whipped cream and a blackberry. Chill for 2 hours before serving.
Notes
Use gluten-free graham crackers for a GF option. Substitute sugar with monk fruit or erythritol for low-sugar.
Lavender may be omitted if using a strong lavender-infused cream cheese. Covered and chilled, these keep for 3 days.
Top with edible flowers for extra elegance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg