Description
These Lavender and Blueberry Cheesecake Bars combine the floral notes of culinary lavender with fresh blueberries in a creamy cheesecake filling, all atop a buttery graham cracker crust and topped with a crunchy oat and almond crumb. Perfectly balanced between tart and sweet, these bars make a delightful dessert for any occasion.
Ingredients
Scale
Blueberry Lavender Syrup
- 2 cups blueberries, divided
- ¼ cup water
- 2 tablespoons sugar
- 1.5 tablespoons dried culinary lavender
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Crust
- 1 cup crushed graham crackers
- ¼ cup sugar
- 4 tablespoons melted butter
- Pinch of salt
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 eggs
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Crumb Topping
- ¼ cup flour
- ¼ cup old-fashioned oats
- â…› cup brown sugar
- â…› cup sliced almonds
- 2 tablespoons cold butter
Instructions
- Make the Blueberry Lavender Syrup: In a small saucepan, combine 1.5 cups blueberries, water, sugar, vanilla extract, and lemon zest. Bring to a simmer and cook gently for 10 minutes. Remove from heat, add dried lavender using a tea strainer, and steep for 15 minutes to infuse the syrup with floral flavor. Set aside to cool completely.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper for easy removal. In a bowl, mix together crushed graham crackers, sugar, melted butter, and a pinch of salt until the mixture holds together when pressed. Press evenly into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and allow to cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Add eggs one at a time, then mix in sugar, sour cream, vanilla extract, and salt until fully combined and creamy. Pour the cheesecake filling evenly over the cooled crust. Drizzle the cooled blueberry lavender syrup over the top and scatter the remaining ½ cup fresh blueberries evenly across the surface.
- Make the Crumb Topping: In a separate bowl, combine flour, old-fashioned oats, brown sugar, sliced almonds, and cold butter. Use a fork or pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the cheesecake filling and syrup layer.
- Bake the Bars: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cheesecake should be mostly set but still have a slight jiggle in the center when gently shaken. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours to firm up before slicing and serving.
Notes
- Ensure the cream cheese is softened to prevent lumps in the filling.
- Do not overbake the cheesecake bars; slight jiggle indicates perfect doneness.
- The lavender flavor can be adjusted by steeping time; remove earlier for a lighter taste.
- Use parchment paper to make removing bars easier and cleaner.
- These bars can be stored in the refrigerator for up to 4 days in an airtight container.
