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