Creamy Mini Lemon Lavender Cheesecakes
These mini cheesecakes combine a creamy texture with bright lemon zest and a subtle hint of lavender, perfect for elegant gatherings or a simple indulgence.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (100g) graham cracker crumbs or digestive biscuits, finely crushed
- 3 tablespoons (42g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar (optional)
- 16 ounces (450g) cream cheese, softened (full fat)
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60ml) sour cream
- 2 tablespoons (30ml) fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest, freshly grated
- 1 teaspoon dried culinary lavender buds, finely crushed
- 1 teaspoon pure vanilla extract
- Optional garnish: fresh lavender sprigs or lemon slices, light dusting of powdered sugar
Instructions
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners or grease well.
- Make the crust by combining graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press about 1 tablespoon firmly into bottom of each mini cup. Bake for 5 minutes and let cool slightly.
- In a large bowl, beat softened cream cheese until smooth and creamy (2-3 minutes).
- Add sugar and beat until combined and fluffy. Mix in eggs one at a time, beating gently to incorporate.
- Fold in sour cream, lemon juice, lemon zest, crushed lavender buds, and vanilla extract using a spatula until silky and fragrant.
- Pour filling evenly over crust in each cup, filling about 3/4 full.
- Bake for 18-22 minutes until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecakes inside with door slightly open for 30 minutes to cool gradually.
- Remove from oven, cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, garnish with fresh lavender sprigs or lemon slices and a light dusting of powdered sugar if desired.
Notes
Use room temperature cream cheese and eggs to avoid lumps. Beat cream cheese slowly to prevent air bubbles and cracks. Finely crush lavender buds to avoid gritty texture. Gradual cooling in oven prevents cracking. For gluten-free crust, substitute almond flour and coconut oil. For dairy-free, use plant-based cream cheese and sour cream alternatives.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 6
- Fat: 12
- Carbohydrates: 8
- Protein: 3
Keywords: mini cheesecake, lemon cheesecake, lavender dessert, easy cheesecake, elegant dessert, lemon lavender, creamy cheesecake, mini desserts