Indulge your senses with these beautiful Creamy Honey-Lavender Mini Cheesecakes, a dessert that perfectly balances the floral essence of lavender with the natural sweetness of honey. These miniature treats are not only visually captivating but offer a unique flavor profile that’s bound to impress at any gathering or provide a serene personal indulgence.
Why Lavender?
Lavender in desserts may sound like an unexpected pairing, but its subtle floral notes add a layer of sophistication. When combined with rich cream cheese and honey, the result is an indulgent yet calming dessert experience. These mini cheesecakes are a perfect example of how delicate flavors can create a big impact.
Ingredients You’ll Need
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the Honey-Lavender Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tablespoon culinary lavender, finely ground
For the Topping:
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Lavender buds for garnish (optional)
Step-by-Step Preparation
1. Preheat the Oven:
Preheat your oven to 325°F (165°C). Prepare your muffin tin by lining it with cupcake liners or using non-stick spray to ensure easy removal.
2. Create the Crust:
Mix the graham cracker crumbs, melted butter, and sugar together in a bowl until well combined. Press the mixture into the bottom of each muffin cup, creating a firm crust. Bake for 5 minutes, then let it cool.
3. Prepare the Honey-Lavender Filling:
Beat the cream cheese in a bowl until smooth. Add in the sugar, honey, and vanilla extract, mixing thoroughly. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and ground lavender, creating a smooth, aromatic filling.
4. Assemble the Cheesecakes:
Spoon the creamy honey-lavender mixture into each muffin cup over the pre-baked crust, filling them about 3/4 of the way.
5. Bake:
Place the mini cheesecakes in the oven and bake for 20-25 minutes. You’re looking for a set edge but a slightly jiggly center. Let them cool for about 10 minutes before transferring to a wire rack to cool completely.
6. Chill:
Refrigerate the cheesecakes for at least 2 hours, allowing the flavors to meld and the texture to firm up.
7. Whip the Topping:
In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spoon the whipped topping onto the chilled cheesecakes for a luxurious finish.
8. Garnish and Serve:
For an extra touch of elegance, sprinkle a few lavender buds on top of each cheesecake. Serve them chilled, and enjoy the calm, fragrant flavors that make these mini cheesecakes a standout dessert.
A Dessert to Savor
These Creamy Honey-Lavender Mini Cheesecakes are more than just a treat—they’re a delightful experience. The combination of floral lavender, rich cream cheese, and natural honey creates a dessert that is both light and indulgent. Whether you’re looking for something to impress guests at a dinner party or a dessert to enjoy in a moment of serenity, these mini cheesecakes will not disappoint.
Give this recipe a try and embrace the elegance of honey and lavender in every bite!
Print
Creamy Honey-Lavender Mini Cheesecakes
Description
Indulge in a serene dessert experience with these Creamy Honey-Lavender Mini Cheesecakes. Featuring a luxurious lavender-infused cheesecake filling and a delightful hint of honey, these mini treats offer an exquisite balance of flavors perfect for any gathering or personal indulgence.
Ingredients
For the Crust:
– 1 cup graham cracker crumbs
– 1/4 cup melted butter
– 2 tablespoons sugar
For the Honey-Lavender Filling:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 1/4 cup honey
– 1 teaspoon vanilla extract
– 2 large eggs
– 1/4 cup sour cream
– 1 tablespoon culinary lavender, finely ground
For the Topping:
– 1/2 cup heavy whipping cream
– 1 tablespoon powdered sugar
– 1 teaspoon vanilla extract
– Lavender buds for garnish (optional)
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a muffin tin with cupcake liners or spray with non-stick spray.
Make the Crust:
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of each muffin cup to form the crust. Bake for 5 minutes, then let cool.
Prepare the Honey-Lavender Filling:
In a mixing bowl, beat the cream cheese until smooth. Add the sugar, honey, and vanilla extract, and mix until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and ground lavender until smooth and creamy.
Assemble the Mini Cheesecakes:
Spoon the cheesecake filling over the pre-baked crusts, filling each cup about 3/4 full.
Bake:
Bake the mini cheesecakes for 20-25 minutes, or until the edges are set but the centers are slightly jiggly. Let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Chill:
Refrigerate the mini cheesecakes for at least 2 hours before serving.
Make the Whipped Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spoon or pipe over the chilled cheesecakes.
Garnish and Serve:
Garnish with lavender buds if desired, and serve chilled for a delicate and fragrant treat.