When I first started making the Carolina Girl Cooks tea cookies, I would cut the ends off the rolls of dough and would just throw them away. After a little while, I realized I was throwing away quite a bit, and there had to be other uses for the Carolina Girl Cooks tea cookie dough. That was when I put my thinking cap on and figured out a way to use up the little ends. I baked the Carolina Girl Cooks tea cookie dough off, crushed them up and used them as the base of a cheesecake crust for my honey lavender cheesecake recipe. This discovery was revolutionary. Not only was I not wasting the Carolina Girl Cooks tea cookie dough, this was the beginning of a new way of highlighting the Carolina Girl Cooks tea cookies AND serving up crazy deliciously good desserts.
The great thing about the honey lavender cheesecake recipe below is that you can make one big honey lavender cheesecake, individual ones or bake them in a square pan and cut them in little bites.
Honey Lavender Cheesecake BitesSERVES 24 Cheesecake Bites PrintDownload
- 1 package of Carolina Girl Cooks Lavender Tea Cookies
- 2, 8 oz packages of cream cheese
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- dried or fresh lavender buds, optional
- Preheat the oven to 325 degrees
- Line an 8x8 baking sheet with foil.
- Crush the cookies in a food processor until you get fine crumbs. Press them into the bottom of the foil-lined pan. You can add a couple of teaspoons of water to help press the cookies down, but don't saturate them. Moisten just enough to get them to stay together.
- In a mixing bowl, beat the cream cheese until it's smooth. Add in the sour cream and sugar. Beat again until smooth.
- Add one egg at a time to the cream cheese, beating well each time. Last, add the vanilla and beat until smooth.
- Pour the filling into the baking pan. Smooth out evenly over the crust.
- Very lightly tent the cheesecake with tin foil so it doesn't burn. Bake for 1 hour until it's set.
- Allow the cheese cake to cool completely before refrigerating for at least 4 hours to overnight.
- When the cheesecake is completely chilled, lift the foil liner out of the pan. Carefully peel away the sides.
- With a long knife, cut the cheesecake into squares. Place the squares on a platter. Put a small dollop of honey on top of each square and sprinkle with a couple lavender buds.
- Keep the squares covered and refrigerated until ready to serve.
- *The cheesecake bites can be frozen for up to 1 month.