Blackberry Lavender Cheesecake Bites

WHY YOU’LL LOVE THIS RECIPE

• Bright blackberry and lavender combo in bites

• Floral twist inspired by blueberry cheesecake cookies

• Small bites, perfect for parties and snacking

QUICK OVERVIEW

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: Overnight (about 9 hours)

• Yield/servings: 12 bites

• Difficulty: Easy

INGREDIENTS

• 1 ½ cup nilla wafer cookies (ground, about 40 cookies)

• ¼ cup sugar

• ¼ cup unsalted butter (melted)

• 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)

• Homemade whipped cream

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners.
2. Grind the nilla wafer cookies into fine crumbs using a food processor.
3. Combine the ground nilla wafers, ¼ cup sugar, and melted butter in a medium bowl.
4. Scoop the crust mixture into each cupcake liner using a tablespoon.
5. Press down firmly on the crust in each liner with a flat-bottomed round cup.
6. Set the crust-lined pan aside while you prepare the filling; see a similar idea at blueberry cheesecake swirl cookies.
7. Beat the softened cream cheese and ½ cup sugar until smooth with a hand mixer.
8. Mix in the sour cream and kosher salt until fully combined.
9. Add the eggs one at a time, beating well after each addition.
10. Fold in the pureed blackberries and edible lavender petals gently until even.
11. Spoon about 3 tablespoons of the cheesecake mixture into each crust.
12. Sprinkle a few extra lavender petals on top of each cheesecake bite.
13. Bake the cupcake pan for 20 minutes or until centers have a slight jiggle.
14. Remove from oven and cool the cheesecakes for about an hour.
15. Transfer the cheesecakes to the refrigerator overnight for best results.
16. Make homemade whipped cream and fill it into a piping bag when ready to serve.
17. Pipe a dollop of whipped cream on top of each cheesecake bite.
18. Serve chilled and enjoy these elegant, bite-sized treats.

SERVING IDEAS

• Serve on a small dessert platter with mint leaves

• Pair with hot tea or chilled prosecco

• Arrange on a tiered tray for parties

• Add extra blackberries and lavender petals on top

HOW TO STORE

• Fridge: Store in an airtight container up to 3 days

• Freezer: Freeze un-topped bites up to 1 month

• Reheat/serve: Thaw in fridge and serve chilled

TROUBLESHOOTING

• Cracks: Avoid overbaking, check for slight jiggle

• Soggy crust: Press crust firmly and chill before baking

• Runny filling: Beat eggs in fully and chill overnight

• Bitter lavender: Use edible petals sparingly

• Separated cream: Bring cream cheese to room temperature

FAQ

• Q: Can I use store-bought whipped cream?
A: Yes, use it if short on time.

• Q: Can I skip lavender petals?
A: Yes, omit if you prefer no floral flavor.

• Q: How many bites does this make?
A: About 12 cupcake-sized bites.

• For a similar mini version, try the Mini Blackberry Lavender Cheesecakes recipe for inspiration.

• For another blackberry and lavender twist, see Blackberry Cheesecake With Lavender for ideas.

Blackberry Lavender Cheesecake Bites

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• Author: miamcook
• Total Time: 540 minutes
• Yield: 12 bites 1x
• Diet: Vegetarian

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Description

Delicious bite-sized cheesecake treats infused with blackberry and lavender for a floral twist, perfect for parties and snacking.

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Ingredients

Scale 1x2x3x

• 1 ½ cup nilla wafer cookies (ground, about 40 cookies)
• ¼ cup sugar
• ¼ cup unsalted butter (melted)
• 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)
• Homemade whipped cream

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Instructions

1. Preheat your oven to 325°F (163°C) and line a cupcake pan with cupcake liners.
2. Grind the nilla wafer cookies into fine crumbs using a food processor.
3. Combine the ground nilla wafers, ¼ cup sugar, and melted butter in a medium bowl.
4. Scoop the crust mixture into each cupcake liner using a tablespoon.
5. Press down firmly on the crust in each liner with a flat-bottomed round cup.
6. Set the crust-lined pan aside while you prepare the filling.
7. Beat the softened cream cheese and ½ cup sugar until smooth with a hand mixer.
8. Mix in the sour cream and kosher salt until fully combined.
9. Add the eggs one at a time, beating well after each addition.
10. Fold in the pureed blackberries and edible lavender petals gently until even.
11. Spoon about 3 tablespoons of the cheesecake mixture into each crust.
12. Sprinkle a few extra lavender petals on top of each cheesecake bite.
13. Bake the cupcake pan for 20 minutes or until centers have a slight jiggle.
14. Remove from oven and cool the cheesecakes for about an hour.
15. Transfer the cheesecakes to the refrigerator overnight for best results.
16. Make homemade whipped cream and fill it into a piping bag when ready to serve.
17. Pipe a dollop of whipped cream on top of each cheesecake bite.
18. Serve chilled and enjoy these elegant, bite-sized treats.

Notes

For best results, chill the bites overnight before serving. Serve on a platter with mint leaves or alongside tea.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bite
• Calories: 150
• Sugar: 12g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg