Lavender and Blueberry Cheesecake Bars

These Lavender and Blueberry Cheesecake Bars are the ultimate dessert for spring. With a rich and creamy cheesecake filling, a fragrant blueberry-lavender syrup, and a buttery crumb topping, every bite is a perfect harmony of flavors. The combination of floral lavender and sweet blueberries offers a refreshing twist on the traditional cheesecake bar. These bars are a delightful treat for any occasion, from casual gatherings to special celebrations.

Why You’ll Love This Recipe

I absolutely love how the delicate aroma of lavender pairs perfectly with the sweetness of blueberries in this recipe. The cheesecake filling is smooth and creamy, while the graham cracker crust provides a crunchy contrast. The crumb topping adds an extra layer of texture, with a bit of oats and sliced almonds for a satisfying bite. This recipe is perfect for those who enjoy unique, flavorful desserts that are both comforting and refreshing at the same time. Plus, they are easy to make and visually stunning!

Ingredients

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

⅛ cup brown sugar

⅛ cup sliced almonds

2 tablespoons cold butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 ½ 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.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 50 minutes

Chill Time: 3 hours

Total Time: 1 hour 20 minutes (plus chilling)

Servings: 12 servings

Variations

Flavor Twist: You can swap the blueberries for another berry such as raspberries or strawberries for a different fruity flavor.

Gluten-Free: Use gluten-free graham crackers or another gluten-free cookie to make this recipe gluten-free.

Vegan Option: Replace the cream cheese with a dairy-free cream cheese alternative and use flax eggs in place of the eggs for a vegan version.

Storage/Reheating

I recommend storing any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. The texture will remain creamy, and the flavors will continue to develop over time. If you need to reheat them, I suggest allowing them to come to room temperature before serving, as cheesecake bars are best enjoyed chilled but not cold straight from the fridge.

Related Recipes:

• Lemon Lavender Cookies
• Lavender Shortbread Cookies
• Honey Lavender White Chocolate Truffles

FAQs

Can I make these Lavender and Blueberry Cheesecake Bars ahead of time?

Yes! In fact, these bars are perfect for making ahead of time. Simply make the bars as instructed, then store them in the fridge for at least 3 hours to set before serving. They’ll taste even better the next day after the flavors have had time to meld.

Can I use fresh lavender instead of dried lavender?

I suggest using dried culinary lavender for the best flavor. Fresh lavender might be too strong and can make the syrup bitter. If you only have fresh lavender, use about half the amount of dried lavender called for in the recipe.

How do I know when the cheesecake is done?

The cheesecake is done when it is mostly set but still has a slight jiggle in the center. It will continue to firm up as it cools and chills in the fridge.

Can I freeze these cheesecake bars?

Yes, you can freeze these cheesecake bars! Once they have cooled and been refrigerated, wrap them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months. Let them thaw in the refrigerator before serving.

Can I substitute the sour cream in the filling?

Yes, you can substitute the sour cream with Greek yogurt for a slightly tangier flavor, or use crème fraîche for a richer taste. Both will work well as a replacement.

Conclusion

These Lavender and Blueberry Cheesecake Bars are an exquisite dessert that will impress anyone who tries them. They bring together the sweet and floral notes of lavender and blueberries with a creamy cheesecake filling and buttery crust, making them an unforgettable treat. Whether you’re serving them for a special occasion or just a cozy spring gathering, these bars are sure to be a hit.

---

📖 Recipe:

Print