Lavender and Blueberry Cheesecake Bars

the gingered whisk

“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!”

- The Gingered Whisk

Key Ingredient

Lavender

Blueberry Lavender Syrup: – blueberries, divided – water – sugar – dried culinary lavender – vanilla – lemon zest Crust: – crushed graham crackers – sugar – melted butter – salt

Ingredients

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Cheesecake Filling: – cream cheese, soft – eggs – sugar – sour cream – vanilla extract – salt Crumb Topping: – flour – old fashioned oats – brown sugar – sliced almonds – cold butter

Ingredients

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Lavender and Blueberry Cheesecake Bars

Yield

3 Dozen Cookies

Prep Time

15 Minutes

Total Time

27 Minutes

1. Place 1.5 cups of blueberries in a small saucepan with the water, sugar, vanilla and lemon zest.

Blueberry Lavender Syrup:

2. Simmer for 10 minutes and then remove from heat.

Blueberry Lavender Syrup:

3. Use a tea strainer to add the dried lavender to the blueberry syrup and steep for 15 minutes.

Blueberry Lavender Syrup:

4. Set aside until ready to use.

Blueberry Lavender Syrup:

1. Preheat oven to 325F.

Crust:

2. Line a 9x9 square baking pan with parchment paper.

Crust:

3. Mix together the graham crackers, sugar, melted butter and pinch of salt until combined.

Crust:

4. Pour into the prepared pan. Spread evenly and press into the pan.

Crust:

5. Bake for 10 minutes, then cool completely.

Crust:

1. In a medium mixing bowl, combine the soft cream cheese, eggs, sugar, sour cream, vanilla and salt until combined.

Cheesecake Filling:

2. Pour over the cooled crust and spread evenly.

Cheesecake Filling:

3. Remove the dried lavender from the blueberry syrup and drizzle evenly over the cheesecake filling.

Cheesecake Filling:

4. Sprinkle the remaining 1/2 cup of blueberries evenly over the top of the cheesecake filling and syrup.

Cheesecake Filling:

1. In a medium bowl, combine the flour, oats, brown sugar, almonds and cold butter until it resembles course sand.

Crumb Top:

2. Sprinkle over the cheesecake filling and blueberry syrup.

Crumb Top:

1. Bake for 35-40 minutes, or until the cheesecake bars are mostly set (but still jiggle a little).

Bake:

2. Allow to cool completely before placing in the fridge.

Bake:

1. Chill at least three hours before serving.

Chill:

Visit The Gingered Whisk for more notes and tips on making the BEST Lavender and Blueberry Cheesecake Bars!

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Enjoy!

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