Matcha Lavender Cheesecake

Abby Harris-Shea’s Mini Lavender Matcha Cheesecake is a no-bake delight, featuring a crisp Oreo crust that chills in the freezer while you prepare the creamy matcha filling. Lavender-infused heavy cream is whipped to airy perfection and layered on top, then finished with a dusting of matcha powder and a few delicate lavender sprigs. Each dessert is served right in a Provence Mini Cocotte, making them as charming to present as they are to eat.

Lavender Whip:

½ cup heavy cream

1 teaspoon lavender

1 ½ tablespoons powdered sugar

Crust:

1 sleeve of Oreos (12)

3 tablespoons butter

Filling:

8-oz block of cream cheese

1 teaspoon vanilla extract

⅔ cup powdered sugar

1 ½ tablespoons matcha powder, plus more for dusting

½ cup heavy cream

To prepare the lavender whip, add heavy cream and lavender to a jar and store in the fridge overnight (at least 12 hours). The next day, pour the cream through a fine mesh strainer to remove the lavender. Add sugar and whip until peaks form. Set aside while you make the cakes.

In a food processor, blend the cookies until they are fine crumbs. Melt butter and add to the blended cookies, stirring until combined. Press the blended cookies in an even layer into the sides and bottom of each cocotte. Transfer to the freezer.

To make the filling, beat the cream cheese and vanilla until smooth and fluffy. Using a fine mesh strainer, add in the sugar and matcha powder, beating until combined.

Whip the heavy cream until soft peaks form. Gently fold the whip into the cream cheese filling until combined and smooth. Add to each cocotte. Transfer to the freezer and let set for at least 6 hours.

When ready to serve, add a spoonful of the whip to each cocotte and dust with matcha powder and a few sprigs of lavender to garnish.