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If you're looking for a dessert that combines elegance with a burst of flavor, look no further than blackberry lavender cheesecakes. This delightful treat marries the sweet, tart notes of fresh blackberries with the subtle floral undertones of culinary lavender, creating a sophisticated and unique flavor combination. The enchanting aroma of lavender complements the natural sweetness of the blackberries, resulting in a dessert that is not only pleasing to the palate but also visually stunning.

Blackberry Lavender Cheesecakes

Indulge in the sophisticated flavors of blackberry lavender cheesecakes! This elegant dessert combines the sweet-tartness of fresh blackberries with the floral notes of culinary lavender, creating a visually stunning treat that's perfect for any occasion. Easy to make and delightful to serve, these mini cheesecakes promise to impress your guests. Elevate your dessert game today! #Dessert #Cheesecake #Baking #BlackberryLavender #MiniTreats #GourmetDessert
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

¼ cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 tablespoon dried culinary lavender

1 cup fresh blackberries, pureed (plus extra for garnish)

For the Topping:

1 cup whipped cream

Fresh blackberries and edible lavender flowers for garnish

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C).

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until well combined. Press this mixture firmly into the bottom of 12 mini cheesecake molds or a single 9-inch springform pan. Bake in the preheated oven for about 10 minutes. Remove and let cool.

      Make the filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. Add sour cream, eggs, and vanilla extract, mixing well after each addition. Gently fold in the dried culinary lavender and blackberry puree.

        Fill the crusts: Pour the cheesecake filling over the cooled crusts, filling each mold about ¾ full. If using a springform pan, pour the filling over the crust in the pan.

          Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for an additional 30 minutes to avoid cracking.

            Chill: Once cooled, refrigerate the cheesecakes for at least 4 hours or overnight for the best texture.

              Serve: Before serving, top with whipped cream and garnish with fresh blackberries and edible lavender flowers.

                Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 mini cheesecakes