Description
These Lavender and Blueberry Cheesecake Bars combine a creamy, tangy cheesecake filling with a fragrant blueberry lavender syrup and a buttery graham cracker crust, topped with a crunchy oat and almond crumb. Perfectly balanced with floral notes and fresh blueberries, these bars are a delightful treat for any occasion.
Ingredients
Scale
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
Crust
- 1 cup crushed graham crackers
- ¼ cup sugar
- 4 tablespoons melted butter
- Pinch of salt
Cheesecake Filling
- 16 oz cream cheese, softened
- 2 eggs
- ½ cup sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Crumb Topping
- ¼ cup flour
- ¼ cup old-fashioned oats
- ⅛ cup brown sugar
- ⅛ cup sliced almonds
- 2 tablespoons cold butter
Instructions
- Make the Blueberry Lavender Syrup: In a small saucepan, combine 1.5 cups of blueberries with water, sugar, vanilla extract, and lemon zest. Bring to a simmer and cook for 10 minutes to meld the flavors. Remove from heat, then add the dried culinary lavender using a tea strainer and steep for 15 minutes. Let the syrup cool to room temperature.
- 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 crushed graham crackers, sugar, melted butter, and a pinch of salt until the crumbs are evenly coated. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes until set, then allow it to cool completely.
- Prepare the Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Add eggs, sugar, sour cream, vanilla extract, and salt, continuing to mix until fully combined and creamy. Pour this cheesecake filling evenly over the cooled crust. Drizzle the prepared blueberry lavender syrup over the filling, then scatter the remaining 0.5 cup blueberries on top.
- Make the Crumb Topping: Combine flour, old-fashioned oats, brown sugar, sliced almonds, and cold butter in a bowl. Use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture forms coarse crumbs. Sprinkle the crumb topping evenly over the cheesecake and syrup layer.
- Bake the Bars: Place the pan in the preheated oven and bake for 35 to 40 minutes. The cheesecake should be mostly set but retain a slight jiggle in the center. Remove from the oven and let the bars cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours to fully set before slicing and serving.
Notes
- For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.
- The blueberry lavender syrup can be made a day ahead and refrigerated to deepen flavors.
- Use parchment paper with some overhang to easily lift the bars from the pan.
- Keep the stuffing butter cold for a crumbly topping texture rather than a paste.
- Allow the bars to chill thoroughly in the refrigerator to achieve clean slices.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
