Description
Lavender and Blueberry Cheesecake Bars feature a delicate balance of floral lavender and fresh blueberries layered over a buttery graham cracker crust, topped with a crumbly oat and almond topping. The creamy cheesecake filling is infused with sour cream and vanilla, all baked to perfection and served chilled for a refreshing dessert experience.
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 of the blueberries, water, sugar, vanilla extract, and lemon zest. Simmer over medium heat for 10 minutes to meld the flavors and soften the berries. Remove from heat, then add the dried lavender in a tea strainer and steep for 15 minutes to infuse a floral aroma. Set the syrup aside to cool completely.
- Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper ensuring some overhang for easy removal. In a bowl, mix together the crushed graham crackers, sugar, melted butter, and a pinch of salt until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool completely to set the crust.
- Prepare the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the sugar, sour cream, vanilla extract, and salt, blending until the mixture is smooth with no lumps. Pour the cheesecake filling evenly over the cooled crust. Drizzle the blueberry lavender syrup prepared earlier over the filling and evenly sprinkle the remaining 0.5 cup fresh blueberries on top.
- Make the Crumb Topping: Combine flour, old-fashioned oats, brown sugar, and sliced almonds in a bowl. Add the cold butter cut into small pieces, then use a fork or pastry cutter to work the butter into the dry ingredients until a coarse crumb mixture forms. 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 35-40 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 3 hours (preferably overnight) to fully chill and set before cutting into bars and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake; the centers should have a slight jiggle to avoid a dry cheesecake.
- Use culinary-grade lavender to avoid any bitterness or overpowering flavors.
- Steeping the lavender separately helps control the intensity of the floral flavor.
- For clean bars, chill thoroughly and use a sharp knife warmed in hot water before slicing.
- You can substitute almond flour for sliced almonds in the crumb topping for a different texture.
