Lavender and Blueberry Cheesecake Bars
the gingered whisk
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“
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
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Key Ingredient
Lavender
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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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MEASUREMENTS!
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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MEASUREMENTS!
Lavender and Blueberry Cheesecake Bars
Yield
3 Dozen Cookies
Prep Time
15 Minutes
Total Time
27 Minutes
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1.
Place 1.5 cups of blueberries in a small saucepan with the water, sugar, vanilla and lemon zest.
Blueberry Lavender Syrup:
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2.
Simmer for 10 minutes and then remove from heat.
Blueberry Lavender Syrup:
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3.
Use a tea strainer to add the dried lavender to the blueberry syrup and steep for 15 minutes.
Blueberry Lavender Syrup:
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4.
Set aside until ready to use.
Blueberry Lavender Syrup:
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1.
Preheat oven to 325F.
Crust:
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2.
Line a 9x9 square baking pan with parchment paper.
Crust:
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3.
Mix together the graham crackers, sugar, melted butter and pinch of salt until combined.
Crust:
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4.
Pour into the prepared pan. Spread evenly and press into the pan.
Crust:
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5.
Bake for 10 minutes, then cool completely.
Crust:
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1.
In a medium mixing bowl, combine the soft cream cheese, eggs, sugar, sour cream, vanilla and salt until combined.
Cheesecake Filling:
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2.
Pour over the cooled crust and spread evenly.
Cheesecake Filling:
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3.
Remove the dried lavender from the blueberry syrup and drizzle evenly over the cheesecake filling.
Cheesecake Filling:
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4.
Sprinkle the remaining 1/2 cup of blueberries evenly over the top of the cheesecake filling and syrup.
Cheesecake Filling:
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1.
In a medium bowl, combine the flour, oats, brown sugar, almonds and cold butter until it resembles course sand.
Crumb Top:
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2.
Sprinkle over the cheesecake filling and blueberry syrup.
Crumb Top:
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1.
Bake for 35-40 minutes, or until the cheesecake bars are mostly set (but still jiggle a little).
Bake:
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2.
Allow to cool completely before placing in the fridge.
Bake:
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1.
Chill at least three hours before serving.
Chill:
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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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