Mini Blackberry Lavender Cheesecakes Recipe

Ingredients

• 1 ½ cups finely crushed vanilla wafer cookies (about 35-40 cookies)
• ¼ cup granulated sugar
• ⅓ cup melted unsalted butter
• 16 oz cream cheese at room temperature
• ½ cup granulated sugar
• ⅓ cup Greek yogurt
• Pinch of fine sea salt
• 2 large eggs
• 1 ½ tbsp dried edible lavender flowers (finely chopped)
• ½ cup fresh blackberry puree
• 1/2 cup fresh or frozen blackberries
• 5 tbsp granulated white sugar
• 2 tbsp cornstarch slurry
• 1 tbsp lemon juice (optional)

Steps

1. 1

   Preheat your oven to 325°F and line a 12-cup cupcake or muffin tin with paper liners.

2. 2

   In a food processor, grind the vanilla wafer cookies into fine crumbs.

3. 3

   In a medium bowl, combine the cookie crumbs, sugar, and melted butter until well-mixed.

4. 4

   Place about a tablespoon of the vanilla wafer crumb mixture into each liner and press it firmly using the back of a spoon or a small flat-bottomed glass.

5. 5

   In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium-low heat until the fruit begins to soften, stirring consistently.

6. 6

   Add the cornstarch slurry and stir until the fruit puree thickens. Remove from the heat and let the mixture cool completely.

7. 7

   In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy.

8. 8

   Add the Greek yogurt and sea salt, mixing until well blended.

9. 9

   Incorporate the eggs one at a time, beating well after each addition.

10. 10

    Gently fold in the fresh blackberry puree and finely chopped lavender flowers until evenly mixed.

11. 11

    Divide the cheesecake batter between the cups in the pan. The cups should be mostly full.

12. 12

    Sprinkle a few additional lavender flowers on top of each cheesecake for garnish.

13. 13

    Bake the mini cheesecakes in the oven for about 18-20 minutes or until the centers are just set.

14. 14

    Allow the cheesecakes to cool for about an hour at room temperature.

15. 15

    Refrigerate the cheesecakes for at least 4 hours or overnight for best results.

16. 16

    Prepare homemade whipped cream and transfer it to a piping bag fitted with a star tip, or you can use store-bought whipped cream.

17. 17

    Give a swirl of whipped cream onto each cheesecake and garnish with a few extra lavender petals.