Description
Delightful small cheesecakes featuring ripe blackberries, cream cheese, and a hint of lavender, perfect for tea or parties.
Ingredients
Scale
- 6 oz blackberries, pureed and strained
- 5 tbsp sugar (for topping)
- 2 1/2 tsp cornstarch
- 1 1/2 cups cream cheese, softened
- 1/2 cup sugar (for filling)
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 2 tbsp culinary grade lavender buds
- Graham cracker crust (store-bought or homemade)
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the graham cracker crust in mini cheesecake pans.
- In a saucepan, combine the blackberry puree, 5 tbsp sugar, and cornstarch. Cook on low heat until it thickens; set aside to cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add 1/2 cup sugar, beating until fluffy.
- Mix in the vanilla extract, then add eggs one at a time until mixed.
- Stir in sour cream and lavender buds.
- Pour the cream cheese mixture into the crust in each pan.
- Bake for about 25–30 minutes until the centers are set but not dry.
- Let cool on a rack, then chill in the fridge for at least 2 hours.
- Top each mini cheesecake with the cooled blackberry topping before serving.
Notes
Serve cold with a fresh blackberry on top. Store covered in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg