Description
These Lavender and Blueberry Cheesecake Bars combine a creamy cheesecake filling with a fragrant blueberry lavender syrup and a crunchy crumb topping. The graham cracker crust forms a buttery base for the smooth cheesecake, while the blueberry-lavender syrup adds a floral, fruity note. Perfect for spring or summer, these bars are elegant yet easy to prepare.
Ingredients
Scale
For the 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
For the Crust:
- 1 cup crushed graham crackers
- ¼ cup sugar
- 4 tablespoons melted butter
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 2 eggs
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the 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 gently for 10 minutes, stirring occasionally. Remove from heat, then add dried culinary lavender using a tea strainer to infuse. Let steep for 15 minutes to extract the floral aroma and flavor. Set 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 for easy removal. In a bowl, mix together crushed graham crackers, sugar, melted butter, and a pinch of salt until all ingredients are fully combined. Press this mixture firmly and evenly into the bottom of the pan. Bake the crust for 10 minutes until set and slightly golden. Allow it to cool completely before adding the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add eggs one at a time, mixing well after each. Incorporate sugar, sour cream, vanilla extract, and salt, continuing to beat until the mixture is silky and well combined. Pour the filling evenly over the cooled crust. Drizzle the cooled blueberry lavender syrup over the top, then sprinkle with the remaining ½ cup fresh blueberries to add bursts of fruitiness.
- Make the Crumb Topping: In a bowl, combine flour, old-fashioned oats, brown sugar, and sliced almonds. Add cold butter cut into small pieces and use a fork or pastry cutter to blend the butter into the dry ingredients until a coarse crumb mixture forms. This topping will add both texture and flavor when baked.
- Bake the Bars: Evenly sprinkle the crumb topping over the cheesecake and syrup layer. Bake in the oven for 35 to 40 minutes, until the cheesecake is mostly set but still has a slight jiggle in the center, indicating it is just done. Remove from the oven and let cool completely at room temperature. Once cool, refrigerate the bars for at least 3 hours to allow them to set fully before slicing and serving.
Notes
- Be sure to fully cool the crust before adding the cheesecake filling to prevent it from becoming soggy.
- The lavender flavor can be adjusted based on personal preference; use culinary-grade dried lavender only.
- Use fresh blueberries for best texture and flavor in the syrup and topping.
- Allow adequate chilling time to ensure clean slices when cutting the bars.
- The bars can be stored refrigerated in an airtight container for up to 4 days.
