These little cheesecake cups were our Easter dinner treats! Our holiday dinners are anything but light so we wanted to make a dessert that everyone would have room for and weren't too rich to want to eat.
We've never attempted to make cheescake before so we thought we would make little cups to decrease our chances of messing up. We came across the recipe from Rara Bakes and added our own spin to them. SInce it was Easter we thought something with lavender would be fitting and also decided to zest with lemon and add raspberries to complete the presentation.
Lavender and lemon are definitely a favourite combo of ours.... previously we had attempted a really tasty drink with these flavours and LOVED it!
Note that in lieu of a mini cheescake pan, we used a muffin pan, decreased the temperature by 25 degrees and increased the baking time to 25 min.
The graham cracker crust is always the best part of the cheesecake!
With a KitchenAid mixer, we whipped these up in no time!
How did we do?? We're pretty proud how they turned out! Especially since we didn't have enough cream cheese as the receipe called for. Everyone had a taste and some even went for seconds! They actually tasted great even without the raspberries toppings but we thought it made them look prettier. Will we make these again? Absolutely! We'll just make sure we have enough cream cheese next time :).