Blackberry Lavender Cheesecake Bites
These Blackberry Lavender Cheesecakes Bites have a creamy blackberry lavender filling on top of a vanilla wafer crust and topped with homemade whipped cream.
Servings: 12 mini cheesecakes
Calories: 190kcal
Equipment
- Disposable piping bag with a star tip
Ingredients
Nilla Crust Ingredients:
Lavender Blackberry Cheesecake
- 2 - 8 oz cream cheese softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/8 tsp kosher salt
- 2 large eggs
- 2 Tbsp edible lavender petals
- ½ cup blackberries pureed
- whipped cream Homemade
Instructions
- Preheat the oven to 325 degrees and line a cupcake pan with cupcake liners.
- Using a food processor, ground up the nilla wafer cookies until crumb like.
- Using a medium bowl, combine all ingredients and mix until combined.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust.
- Set aside.
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth.
- Beat in the sour cream, and salt until combined.
- Beat in 1 egg at a time until combined.
- Beat in the blackberries and lavender petals.
- Scoop 3 tbsp of the cheesecake mixture into the crust.
- Sprinkle a few more lavender petals on top.
- Bake in the oven for 20 minutes or until the center has a slight jiggle to it.
- Allow the cheesecakes to cool for an hour before moving them to the fridge overnight.
- When ready to serve, make homemade whipped cream and scoop the whipped cream into the piping bag.
- Pipe a dollop of whipped cream in the center and sprinkle with some more lavender petals.
- Enjoy!
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 145mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 0.2mg