Ingredients:

Crust:

1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp granulated sugar


Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

¼ cup sour cream

2 tbsp heavy cream

1 tsp culinary lavender, finely ground (optional, for a subtle lavender flavor)


Blackberry Sauce:

1 ½ cups fresh or frozen blackberries

¼ cup granulated sugar

1 tsp lemon juice


Topping:

Fresh blackberries

Lavender flowers (optional for garnish)


Instructions:

1. Prepare the crust:

Preheat your oven to 325°F (160°C).

Line a standard muffin tin with cupcake liners.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

Press about 1 tablespoon of the mixture firmly into each cupcake liner. Bake for 5 minutes, then let cool.


2. Make the filling:

In a large bowl, beat cream cheese and sugar until smooth.

Add eggs one at a time, mixing just until incorporated.

Mix in vanilla extract, sour cream, heavy cream, and ground lavender (if using). Avoid overmixing.


3. Assemble and bake:

Spoon the cheesecake filling evenly over the crust in each liner, filling about ¾ full.

Bake for 18–20 minutes, or until the centers are just set and slightly jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.


4. Prepare the blackberry sauce:

In a small saucepan, combine blackberries, sugar, and lemon juice.

Cook over medium heat until the berries release their juices and the mixture thickens (about 5–7 minutes).

Strain through a sieve to remove seeds and let cool.


5. Assemble the cheesecakes:

Once chilled, spoon blackberry sauce over each cheesecake.

Top with fresh blackberries and garnish with lavender flowers if desired.


Enjoy these elegant and flavorful mini cheesecakes! Perfect for special occasions or just treating yourself.