Garnished with a drizzle of honey and fresh lavender blossoms, these Goat Cheese, Lavender, and Honey Mini Cheesecakes are delicious teatime bites.
Goat Cheese, Lavender, and Honey Mini Cheesecakes
Serves: 12
Preparation: 35 minutes • Bake: 10 to 11 minutes • Cool: 15 minutes • Refrigerate: 8 hours
Ingredients
- ¾ cup graham cracker crumbs
- ⅓ cup plus 1 tablespoon granulated sugar, divided
- 3 tablespoons salted butter, melted
- 4 ounces cream cheese, at room temperature
- 4 ounces goat cheese, at room temperature
- 1 tablespoon heavy whipping cream
- 3 teaspoons all-purpose flour
- ½ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon culinary lavender*
- Garnish: honey, fresh lavender blossoms
Instructions
- Preheat oven to 350°. Lightly spray a 12-well mini cheesecake pan with removable bottoms with nonstick cooking spray. Set aside.
- In a small bowl, combine graham cracker crumbs, 1 tablespoon sugar, and melted butter, stirring to blend. Divide crumb mixture evenly among wells of prepared pan, pressing firmly to create a level base.
- Bake until light golden brown, 6 to 8 minutes. Let cool completely.
- In a medium mixing bowl, combine cream cheese, goat cheese, and cream. Beat at medium speed with an electric mixer until smooth. Add remaining ⅓ cup sugar, flour, and vanilla extract, beating until incorporated. Add egg and lavender, beating until incorporated. Divide mixture evenly among wells of prepared pan.
- Bake until cheesecakes are set and slightly puffed, 10 to 11 minutes. Let cool completely. Wrap pan well with plastic wrap, and refrigerate for at least 8 hours. Remove cheesecakes from pan. Garnish each with a drizzle of honey and with fresh lavender blossoms, if desired.
- Serve immediately.
Notes
*We used McCormick’s Dried Lavender
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