Last Updated on July 29th, 2019

These easy cheesecake cupcakes strike the perfect balance between sweet and tangy with a lavender caramel sauce swirl and a lemony cream cheese and goat cheese filling.

The subtle lavender flavor in these cheesecake cupcakes comes from the caramel sauce that is made with lavender-infused cream and from finely chopped lavender that is baked into the graham cracker crust. It works beautifully with the slightly tangy, lemon-flavored cream cheese and goat cheese filling.

How to make cheesecake cupcakes step-by-step:

This recipe starts with the lavender caramel sauce that you’re going to swirl into the cheesecake batter. Add 3/4 cup heavy cream and 2 tablespoons dried culinary lavender to a saucepan and bring to a simmer. Turn the heat off, cover the saucepan and let the mix steep for 15 minutes.

Strain the cream through a fine mesh sieve and use a small spoon to press the last bit of the cream through the sieve. Set the cream aside.

Grab a clean saucepan and add 1/2 cup of water to it. (It’s important that the saucepan is clean so your sugar doesn’t crystallize). Add 1 cup granulated sugar into the center of the pan and make sure that no sugar gets onto the sides of the pan.

Turn on the heat and without any stirring of any sort, let the mix boil to a deep amber color. Be careful, the mix will be extremely hot, so don’t touch the saucepan or the caramel under any circumstances.

Standing back from the pan, slowly pour in the lavender cream. Be careful, the mix will bubble up violently, so stand back and again don’t touch the caramel under any circumstances.

While the caramel sauce cools, crush up about two and a quarter sheets of graham crackers to make 1/3 cup crushed graham crackers for the crusts.

Mix the crushed graham crackers with 1 teaspoon finely chopped, dried culinary lavender, 1/2 tablespoon granulated sugar and 1 tablespoon melted, unsalted butter. Make sure that the lavender is distributed more or less evenly.

Heat the oven to 400 degrees F. and line 8 muffin tin cavities with cupcake liners. Press the graham cracker mix into the liners using either your fingers or an espresso tamper, if you have one. Bake the crusts until they start to brown (about 5 minutes), then reduce the oven temperature to 325 degrees F. for the cheesecake filling.

In a small mixing bowl, add 4 ounces cream cheese, 3 ounces goat cheese, 1/2 teaspoon lemon zest, 1/2 tablespoon lemon juice and 1/2 teaspoon vanilla extract. In two separate bowls, add 5 tablespoons granulated sugar and 1 egg.

With an electric mixer, beat the cream cheese, the goat cheese, the lemon zest and juice and the vanilla together until well combined. Beat in the sugar and then the egg and continue to beat until you have a very smooth batter.

Pour the batter onto the crusts and fill each cavity about 3/4 full.

Add about 1 teaspoon of the lavender caramel sauce onto each cupcake and swirl it in with a skewer or toothpick. Bake the cupcakes until they are set and no longer jiggly in the center (about 20 minutes). Let the cupcakes cool completely in the muffins pans and then chill in the refrigerator for at least 1 hour.

When are cheesecake cupcakes done:

The cheesecake cupcakes are done baking when their center no longer moves when you jiggle the muffin pan.

How to store cheesecake cupcakes:

Put the cupcakes into an airtight container and keep them in the fridge for one day.

What to do with leftover lavender caramel sauce:

You will have quite a bit of lavender caramel sauce left over from this recipe that you can store it in the refrigerator. If you’re looking for something to do with it, I recommend drizzling it onto ice cream or stirring it into your espresso drink. Just warm it up in the microwave or over a pot of simmering water to soften it before using.

More delicious mini cake recipes:

• Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes
• Lemon Cardamom Bundt Cakes
• Mini Chocolate Bites

Print Recipe

5 from 3 votes

Cheesecake Cupcakes

These easy cheesecake cupcakes strike the perfect balance between sweet and tangy with a lavender caramel sauce swirl and a lemony cream cheese and goat cheese filling. 

Cook Time1 hr 30 mins

Chill Time1 hr

Total Time2 hrs 30 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake cupcakes, lavender caramel

Servings: 8

Calories: 291kcal

Author: Nicole Branan

Ingredients:

For the lavender caramel sauce:

• 3/4 cup heavy cream
• 2 tablespoons dried culinary lavender
• 1/2 cup water
• 1 cup granulated sugar

For the lavender graham cracker crust:

• 1/3 cup crushed graham crackers (you need about 2.25 sheets for that)
• 1 teaspoon dried culinary lavender, finely chopped
• 1/2 tablespoon granulated sugar
• 1 tablespoon unsalted butter

For the cheesecake filling:

• 4 ounces cream cheese, at room temperature
• 3 ounces goat cheese, at room temperature
• 1/2 teaspoon lemon zest
• 1/2 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 5 tablespoons granulated sugar
• 1 egg

Instructions:

For the lavender caramel sauce:

• Add the heavy cream and the lavender to a saucepan.
• Heat the cream until it starts to simmer, then turn the heat off, cover and let sit for 15 minutes.
• Strain the cream through a fine mesh sieve into a container that you can easily pour from, such as a liquid measuring cup. Use a spoon to press the remaining cream through the sieve. Set aside.
• Add the water to a clean saucepan.
• Slowly add the sugar in a mound into the middle of the saucepan. Be careful not to have any sugar on the sides of the pan.
• On high heat and without any stirring or touching of any sort, let the sugar/water mix come to a full boil. Be very careful, the mix will get very, very hot. Do not touch the pot or the caramel under any circumstances.
• Keep boiling the mix on high heat (still without any stirring) until it starts to turn golden brown.
• Turn the heat down to medium and continue to boil until the mix reaches a deep amber color.
• Turn the heat off.
• Standing back, slowly whisk the lavender cream into the mix, a little bit at a time. The sauce will bubble violently and is still very hot, so be careful.
• Let the sauce cool.

For the lavender graham cracker crust:

• Heat the oven to 400 degrees F.
• Mix the graham crackers, the lavender and the sugar together in a bowl. Set aside.
• Melt the butter in the microwave or in a saucepan.
• Stir the butter into the graham crackers. Make sure to mix everything well so that the lavender is distributed evenly.
• Grab two muffin pans and line 8 of the cavities with cupcake liners. 
• Distribute the mix among the cupcake liners and press into the bottom using an espresso tamper or your fingers. 
• Set the two pans on a baking sheet and bake until the crusts start to brown, about 5 minutes. Take the pans out, let them cool and reduce the oven temperature to 325 degrees F. for the cheesecake filling.

For the cheesecake filling:

• Add cream cheese, goat cheese, lemon zest, lemon juice and vanilla to a large mixing bowl and beat until smooth.
• Beat in the sugar, then the egg and continue to beat until the batter is very smooth.
• Pour the batter onto the crusts, filling each cavity about 3/4 full.
• Add about 1 teaspoon of the lavender caramel sauce onto each cupcake and swirl it in with a skewer or toothpick.
• Bake the cupcakes until set and no longer jiggly in the center (about 20 minutes). 
• Let the cupcakes cool completely in the pan, then chill in the refrigerator for at least 1 hour. 

Notes:

You will have quite a bit of lavender caramel sauce left over from this recipe that you can store it in the refrigerator. If you're looking for something to do with it, I recommend drizzling it onto ice cream or stirring it into your espresso drink. Just warm it up in the microwave or over a pot of simmering water to soften it before using.

Nutrition

Calories: 291kcal | Carbohydrates: 35.2g | Protein: 5.5g | Fat: 15.2g | Saturated Fat: 9.5g | Cholesterol: 66mg | Sodium: 122mg | Potassium: 45mg | Fiber: 0.1g | Sugar: 33g | Calcium: 9% | Iron: 3%

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