Description
These Blackberry Lavender Cheesecake Bites are delightful mini cheesecakes packed with the floral aroma of edible lavender and the fresh tartness of pureed blackberries. With a crisp nilla wafer crust and a creamy, fruity filling, they are perfect bite-sized treats for any special occasion or an elegant dessert.
Ingredients
Scale
Crust
- 1 ½ cup nilla wafer cookies (ground, about 40 cookies)
- ¼ cup sugar
- ¼ cup unsalted butter (melted)
Cheesecake Filling
- 2 – 8 oz cream cheese (softened)
- ½ cup sugar
- ½ cup sour cream
- 1/8 tsp kosher salt
- 2 large eggs
- 2 Tbsp edible lavender petals
- ½ cup blackberries (pureed)
For Serving
- Homemade whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners to prepare for baking.
- Prepare Crust: Using a food processor, grind the nilla wafer cookies into fine crumbs to form the base of the crust.
- Mix Crust Ingredients: In a medium bowl, combine the ground nilla wafers, ¼ cup sugar, and melted unsalted butter. Mix until the mixture holds together.
- Form Crust: Using a tablespoon, evenly scoop the crust mixture into each cupcake liner.
- Press Crust: Press down firmly on the crust mixture in each liner with a flat-bottomed round cup to create a compact and even crust layer.
- Set Aside Crust: Set the crust-lined cupcake pan aside while you prepare the filling.
- Beat Cream Cheese and Sugar: Using a hand mixer, beat together the softened cream cheese and ½ cup sugar until smooth and creamy.
- Add Sour Cream and Salt: Mix in the sour cream and kosher salt until thoroughly combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Add Blackberries and Lavender: Gently fold in the pureed blackberries and edible lavender petals until evenly distributed throughout the batter.
- Fill Cups: Spoon about 3 tablespoons of the cheesecake mixture into each prepared crust in the cupcake liners.
- Top with Lavender: Sprinkle a few extra lavender petals on the top of each cheesecake bite for an attractive presentation.
- Bake: Place the cupcake pan in the oven and bake for 20 minutes or until the centers have a slight jiggle, indicating the perfect cheesecake texture.
- Cool: Remove from oven and allow the cheesecakes to cool for about an hour to set properly.
- Chill Overnight: Transfer the cheesecakes to the refrigerator overnight for best results and enhanced flavor.
- Prepare Whipped Cream: When ready to serve, make homemade whipped cream and fill it into a piping bag.
- Decorate: Pipe a dollop of whipped cream on top of each cheesecake bite and sprinkle a few more lavender petals for a finishing touch.
- Serve and Enjoy: Serve chilled and delight in these elegant, bite-sized treats!
Notes
- Be careful not to overbake; the cheesecake bites should have a slight jiggle in the center when done.
- Use fresh, edible lavender petals to ensure safety and the best flavor.
- Puree blackberries thoroughly to avoid large chunks in the cheesecake mixture for a smooth texture.
- These cheesecake bites are best served chilled and within 2-3 days for optimal freshness.
- To make the crust easier to press evenly, you can chill the mixture briefly before pressing.
