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In a small saucepan, heat the blueberries, sugar and lavender on high until the blueberries pop and the mixture begins to boil. Turn heat to low and simmer about 5 minutes before setting aside to cool. Strain through a mesh colander into a heat proof bowl and discard the solids. This can be made ahead of time if needed.
Preheat the oven to 375°F.
In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner, creating a crust. There may be some crumbs left over.
Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency. Reserve 1/2 of the mixture and stir in the lavender syrup until it is a smooth, even color.
Divide the lavender batter among the 12 muffin liners, reserving 2-3 TB for topping. Spoon the other half of the cheesecake batter among the cups until they’re almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
Drop about 1/2 tsp of the lavender mixture on top of each cheesecake and use a butter knife to swirl the batter.
Bake for 20 minutes. Let rest at room temperature for at least 10 minutes until the filling returns to its normal shape. Chill for at least two hours, or until firm.
Keep refrigerated until ready to serve.