Lemon and Lavender Cheesecake Bites



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.