These Lavender and Blueberry Cheesecake Bars are an easy yet flavorful dessert. Creamy cheesecake filling is topped with a lavender blueberry sauce and topped with a crumb coating. These cheesecake bars are a perfect spring treat!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from Dixie Crystals to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Lavender is one of those flavors that combines so beautifully with so many things – fruit, chocolate, tea!
These cheesecake bars are easy to make, and are perfect for all the spring and summer parties you are going to – bridal showers, baby showers, and tea parties in the garden. Or as an afternoon snack when your toddler actually takes a nap when she is supposed to.
How to Make Lavender and Blueberry Cheesecake Bars
These cheesecake bars are easy to make, in 6 easy steps.
- Prepare the lavender blueberry syrup by simmering blueberries, sugar, water, lemon zest and vanilla together for form a syrup. Add dried lavender and steep for 15 minutes, allowing to cool completely.
- Make the crust by mixing together crushed graham crackers, melted butter, sugar and salt. Press this into a baking dish and bake for 10 minutes at 325.
- Mix up the cheesecake filling by mixing together soft cream cheese, sour cream, eggs, sugar, salt, and vanilla until combined.
- Create the crumb topping by mixing the four, brown sugar, oats, almond slices and cold butter to create a course mix.
- Pour the cheesecake filling over the cooled crust. Add the blueberry syrup on top. Top with the crumb topping.
- Bake for 35-40 minuets, or until mostly set.
*Note: The lavender in the blueberry syrup will be overwhelmingly strong when the syrup is first made. Like, crazy strong. But most of this flavor will bake out when you finish the cheesecake bars. The lavender flavor will seem to disappear almost completely on the day of baking. The day after baking the lavender flavor will be subtle and perfect. If you would like a more consistent lavender flavor you can use lavender extract.
How Kids Can Help Bake Savory Waffles
One of the best ways of getting kids interested in eating new foods is to have them help you make the meal! Here are some great age appropriate ways to get your kids in the kitchen with you to bake these cheesecake bars:
- Kids aged 1 to 3 can help you measure the ingredients, wash the blueberries, crush the graham crackers, mix up the crust and press it into the pan, mix the crumb top, and help hold the mixer while you mix the filling.
- Kids aged 4 to 6 can help do everything above, plus help you pour the filling and syrup over the crust and place the crumb top on.
- Kids aged 7 to 10+ can help do everything above, plus help you make the blueberry syrup.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Cheesecake Bars are great, aren’t they? Check out these other great cheesecake bar recipes:
- Caramel Apple Cheesecake Bars – Caramel Apple Cheesecake Bars are the perfect fall dessert! With layers of creamy cheesecake filling, cinnamon apples, strudel topping, and caramel, they’re rich, indulgent, and delicious.
- Pumpkin Cheesecake Bars with Salted Caramel Swirls – These easy cheesecake bars are perfect for fall! Luxurious pumpkin cheesecake filling swirled with salted caramel sauce.
Lavender and Blueberry Cheesecake Bars
Blueberry Lavender Syrup:
- 1 pint blueberries divided
- ¼ cup water
- 2 Tablespoons sugar
- 1.5 Tablespoons dried culinary lavender
- 1 teaspoon vanilla
- ½ teaspoon lemon zest
- 1 cup crushed graham crackers
- ¼ cup sugar
- 4 Tablespoons melted butter
- pinch of salt
- 16 oz cream cheese soft
- 2 eggs
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup flour
- ¼ cup old fashioned oats
- ⅛ cup brown sugar
- ⅛ cup sliced almonds
- 2 Tablespoons cold butter
Blueberry Lavender Syrup:
- Place 1.5 cups of blueberries in a small saucepan with the water, sugar, vanilla and lemon zest.
- Simmer for 10 minutes and then remove from heat.
- Use a tea strainer to add the dried lavender to the blueberry syrup and steep for 15 minutes.
- Set aside until ready to use.
- Preheat oven to 325F.
- Line a 9x9 square baking pan with parchment paper.
- Mix together the graham crackers, sugar, melted butter and pinch of salt until combined.
- Pour into the prepared pan. Spread evenly and press into the pan.
- Bake for 10 minutes, then cool completely.
- In a medium mixing bowl, combine the soft cream cheese, eggs, sugar, sour cream, vanilla and salt until combined.
- Pour over the cooled crust and spread evenly.
- Remove the dried lavender from the blueberry syrup and drizzle evenly over the cheesecake filling.
- Sprinkle the remaining 1/2 cup of blueberries evenly over the top of the cheesecake filling and syrup.
- In a medium bowl, combine the flour, oats, brown sugar, almonds and cold butter until it resembles course sand.
- Sprinkle over the cheesecake filling and blueberry syrup.
- Bake for 35-40 minutes, or until the cheesecake bars are mostly set (but still jiggle a little).
- Allow to cool completely before placing in the fridge.
- Chill at least three hours before serving.