Mini berry cheesecakes with lavender (Print Version)
# Ingredients:
→ Nilla Crust
01 -
1 ½ cups nilla wafer cookies (about 40 cookies), finely crushed
02 -
¼ cup granulated sugar
03 -
¼ cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese (2 packages), softened to room temperature
05 -
½ cup sugar
06 -
½ cup sour cream
07 -
⅛ teaspoon kosher salt
08 -
2 large eggs
09 -
2 tablespoons edible lavender petals, plus extra for garnish
10 -
½ cup fresh blackberries, pureed
→ Topping
11 -
Fresh homemade whipped cream
# Instructions:
01 -
Heat your oven to 325°F and put paper liners in your cupcake pan.
02 -
Crush those nilla wafers in a food processor until they're fine crumbs. Mix them with the sugar and melted butter in a bowl until everything sticks together.
03 -
Drop a spoonful of crust mix into each liner, then press it down firmly using the bottom of a glass. Set the pan aside while you make the filling.
04 -
Beat the cream cheese and sugar together until smooth and creamy. Mix in the sour cream and salt. Add the eggs one at a time, mixing well after each. Gently fold in the blackberry puree and lavender petals.
05 -
Spoon about 3 tablespoons of the purple filling onto each crust. Sprinkle a few more lavender petals on top for extra flavor and color.
06 -
Bake for about 20 minutes, or until the centers just slightly jiggle when you move the pan. They'll firm up as they cool.
07 -
Let the cheesecakes cool at room temperature for an hour, then refrigerate them overnight so they set properly.
08 -
When you're ready to serve, pipe a swirl of fresh whipped cream in the middle of each cheesecake and sprinkle with a few more lavender petals.
# Notes:
01 -
These mini cheesecakes combine the floral notes of lavender with sweet-tart blackberries for an elegant dessert that's perfect for special occasions.
02 -
Make sure to use culinary lavender that's specifically labeled as edible.
03 -
For the best texture, allow ingredients like cream cheese and eggs to come to room temperature before mixing.