Skip to main content

Lemon and Lavender Cheesecake Bites

Make This


  • Crackers
  • 1 pkg Crunchmaster® Original Multi-Seed Crackers, crushed
  • Dairy
  • 3 tbsp. melted butter
  • 8 oz. organic brick-style plain cream cheese, at room temperature
  • Poultry
  • 1 egg, at room temperature
  • Baking & Spices
  • 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
  • Produce
  • 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.

Tip: Garnish with additional lavender and candied lemon if desired.

Back to main navigation