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Mini Lavender Cheesecakes
Servings: 12 mini cheesecakes
Ingredients
Crust
  • 1 cup graham cracker crumbs
  • 4 tbsp butter melted
  • 1/4 cup sugar
Filling
  • 250 g cream cheese room temperature
  • 1 egg yolk separated from the white
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lavender extract
  • 1 tbsp sugar
  • 3/4 cup 35% whipping cream
  • 1 tbsp dried edible lavender buds
Instructions
Crust
  1. Preheat oven to 375°F.
  2. Mix the graham crumbs with the butter, sugar and a pinch of salt.
  3. Grease the thinkkitchen Non-stick Muffin Pan. Press the crumbs at the bottom of the pan to make the crust.
  4. Bake in the oven for 8 minutes. Set aside.
Filling
  1. In a bowl, beat the cream cheese with the sugar, the vanilla and lavender extracts and a pinch of salt until combined and creamy.
  2. Add the egg yolk and whisk for another minute.
  3. In a separate bowl, whisk the egg white with a hand mixer until soft peaks are formed. Add 1 tbsp of sugar and whisk for another minute.
  4. Fold the egg white in the cream cheese mixture carefully until combined.
  5. Pour the mixture evenly on each crust and bake in the oven for 16-18 minutes.
  6. Cool for 10 minutes, remove from the muffin pan and chill for at least 1 hour in the refrigerator.
  7. Whisk the cream with 1 tbsp of sugar until fluffy and stiff peaks are formed. Chill in the refrigerator.
  8. Serve the cheesecakes on the Pearl Sea Platter with the whipped cream and garnish with the lavender buds (can be easily found in lavender loose leaves tea).
Recipe Notes

*Note: You can find lavender extract on Amazon, or make your own lavender syrup with the recipe that can be found here