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!
Blueberry Lavender Syrup:
- 1 pint blueberries, divided
- 1/4 cup water
- 2 Tablespoons sugar
- 1.5 Tablespoons dried culinary lavender
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 4 Tablespoons melted butter
- pinch of salt
- 16 oz cream cheese, soft
- 2 eggs
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup flour
- 1/4 cup old fashioned oats
- 1/8 cup brown sugar
- 1/8 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 9×9 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.
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.
Keywords: Cheesecake Bars, Cheesecake Recipe, Blueberry Lavender, Spring Dessert Recipe