Lemon and Lavender Cheesecake Bites

• Course Dessert, Grab & Go
• Cuisine American, Party Food, Spring

Prep time

Cook time

Servings

Ingredients

• 1 package Crunchmaster® Original Multi-Seed Crackers crushed
• 3 tbsp Butter melted
• 8 oz Brick-style cream cheese room temperature
• 1 Egg room temperature
• 1/4 cup Brown Sugar
• 1/4 cup Organic cane sugar
• 1 1/2 tsp Edible dried lavender
• 1 tsp Vanilla Extract
• 1 tbsp honey
• 1 1/2 tsp lemon zest
• 4 tsp lemon juice

Instructions

1. Crust: Preheat oven to 350°F. Stir together crushed crackers and brown sugar; toss with melted butter. Press into bottom of 24 mini muffin cups lined with paper liners. Bake for 8 to 10 minutes or until golden brown and set. Let cool completely.
2. Filling: Using electric mixer, beat together cream cheese, sugar and honey until smooth. Rub lavender between fingers; beat into cream cheese mixture along with lemon zest, lemon juice and vanilla. Beat in egg just until blended. Spoon evenly into muffin cups.
3. Reduce oven temperature to 325°F. Bake for 18 to 20 minutes or until just set. Let cool to room temperature in pan on rack. Refrigerate for at least 6 hours or overnight.
4. Tip: Garnish with additional lavender and candied lemon if desired.