Lavender Blueberry Mini Cheesecakes

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp dried lavender buds (optional)
• 1 cup fresh blueberries
• 1 tbsp honey
• 1 1/2 cups heavy cream
• 12 mini graham cracker crusts (store-bought or homemade)

Instructions:

1. Prepare the cheesecake filling:
   • Beat the cream cheese, sugar, vanilla extract, and dried lavender buds together in a large bowl until smooth.
   • In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
2. Fill the crusts:
   • Spoon the cheesecake filling evenly into the mini graham cracker crusts. Smooth the tops with a spatula.
   • Refrigerate for at least 4 hours or overnight to set.
3. Make the blueberry topping:
   • In a small saucepan, combine the fresh blueberries and honey. Heat over medium heat for 5-7 minutes, stirring occasionally until the berries soften and the mixture thickens slightly.
   • Let the topping cool to room temperature.
4. Assemble and serve:
   • Once the cheesecakes have set, spoon the blueberry topping onto each mini cheesecake.
   • Serve chilled.