Blueberry Lavender Cheesecake Bars

Blueberry Lavender Cheesecake Bars are a delightful treat that combines the creamy goodness of cheesecake with the sweet and fruity flavor of blueberries. The hint of lavender adds a floral touch that makes these bars truly special. Perfect for gatherings or a cozy dessert at home, they are sure to impress anyone who tries them.

Why Make This Recipe

This recipe is a great choice for several reasons. First, it brings together fresh blueberries and lavender, creating a unique flavor combination that many people love. Furthermore, the bars are easy to make and can be prepared in advance, making them ideal for parties or impressing guests. Plus, who can resist creamy cheesecake with a crumbly crust?

How to Make Blueberry Lavender Cheesecake Bars

Ingredients

1 pint blueberries, divided
1/4 cup water
2 tablespoons sugar
1.5 tablespoons dried culinary lavender
1 teaspoon vanilla extract
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 (softened)
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

Directions

Make the Blueberry Lavender Syrup: In a small saucepan, combine 1.5 cups of blueberries, water, sugar, vanilla, and lemon zest. Simmer for 10 minutes, then remove from heat. Add the dried lavender using a tea strainer and steep for 15 minutes. Set aside to cool.
Prepare the Crust: Preheat your oven to 325°F (163°C). Line a 9×9 square baking pan with parchment paper. In a bowl, mix together graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press the mixture into the bottom of the pan evenly. Bake for 10 minutes, then let it cool completely.
Prepare the Cheesecake Filling: In a mixing bowl, beat together softened cream cheese, eggs, sugar, sour cream, vanilla extract, and salt until smooth and combined. Pour the cheesecake batter evenly over the cooled crust. Remove the lavender from the syrup and drizzle the syrup evenly over the cheesecake filling. Sprinkle the remaining 1/2 cup blueberries on top.
Make the Crumb Topping: In a medium bowl, combine flour, oats, brown sugar, sliced almonds, and cold butter. Use a fork or pastry cutter to mix until it resembles coarse sand. Sprinkle the crumb mixture evenly over the cheesecake filling and blueberry syrup.
Bake the Bars: Bake the bars for 35-40 minutes until the cheesecake is mostly set but still has a slight jiggle in the center. Allow to cool completely at room temperature, then refrigerate for at least 3 hours before serving.

How to Serve Blueberry Lavender Cheesecake Bars

Serve these cheesecake bars chilled, straight from the refrigerator. You can cut them into squares and place them on a nice plate. For an extra touch, you might want to add a dollop of whipped cream or a few fresh blueberries on top before serving.

How to Store Blueberry Lavender Cheesecake Bars

Keep any leftover cheesecake bars in the refrigerator. Store them in an airtight container or cover them well to keep them fresh. They can last for about 3 to 5 days in the fridge.

Tips to Make Blueberry Lavender Cheesecake Bars

Make sure your cream cheese is softened to mix easily.
If you cannot find culinary lavender, you can skip it or replace it with a dash of lemon zest for a different flavor.
Let the bars chill completely; this helps them set and makes them easier to slice.

Variation

You can change the fruit to your liking! Raspberries or strawberries can be great alternatives if you prefer something different.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding them to the recipe.

2. Is it necessary to use culinary lavender?
While lavender adds a unique flavor, you can skip it if you do not have it on hand or do not like the taste.

3. Can I freeze these cheesecake bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and store in a freezer-safe container. They can last up to 2 months in the freezer.