Cheesecakes are such a wonderful vehicle for different flavors to come together and shine. Lemon and lavender are a classic duo, and what better way to feature and highlight them than in cheesecake?
Lemon and lavender are so good together! This is probably one of my top three go-to flavor combinations. I was craving cheesecake but felt like a full-sized one may be overkill since I have to bake more stuff soon, so I thought:
“Ooh! Mini cheesecakes!”
These mini cheesecakes are creamy, lemony, and fragrant! The lavender flavor is very subtle here as I didn’t want the cheesecake to accidentally taste like soap. And since these cheesecakes are so small, that means you can eat more of it, right?
Tools you’ll need
Graham cracker crust
- 2 cups ground graham crackers (this is about 16 long crackers)
- 1/2 cup melted butter
- 1 tsp lavender buds (either dried or fresh will work)
- 16 oz softened cream cheese
- 3/4 cup sour cream
- 3/4 cup sugar
- 3 tbsp lemon juice
- zest of a large lemon
- 1 tsp vanilla bean paste (or vanilla extract)
- 1 tbsp lavender buds
- 2 eggs
- 3 tbsp flour
- Break down all the lavender buds in either a coffee grinder or with mortar and pestle. It doesn't have to be finely ground, just enough that the buds are not fully whole.
- Add 1 tsp of the lavender and the melted butter to the ground graham crackers.
- Scoop out about 1.5 tbsp of the graham cracker crust into individually-lined muffin pans. Use the flat bottom of a clean glass or measuring cup to pack down the graham cracker into the tins. Put in the refrigerator while you work on the cream cheese.
- Preheat the oven at 325 degrees.
- Using a hand mixer, combine the softened cream cheese, sour cream, and sugar and mix until there are no more clumps.
- Mix in the lemon juice, zest, vanilla, and the remaining 1 tbsp of lavender with the cream cheese mixture.
- Add the eggs one at a time, mixing until homogenous.
- Sift in your flour to the cream cheese and mix until it’s fully incorporated.
- Take out the muffin pans from the fridge. Scoop out about 3 tbsp of the cream cheese mixture into each tin. Slightly shake the pan to make sure the mixture is flat and even.
- Bake for about 18-20 minutes.
- Once done in the oven, let them cool on the counter for about 30 minutes.
- Put in the fridge and chill for at least 1.5 hours before serving.