Lemon and Lavender Cheesecake Bites
crunchmaster.com
1 pkg Crunchmaster® Multi-Seed Crackers, crushed
3 tbsp. melted butter
8 oz. brick-style plain cream cheese, at room temp.
1 egg, at 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
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.
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.
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.