With a buttery graham cracker crust, creamy lavender-kissed cheesecake, and juicy bursts of blueberries, Lavender and Blueberry Cheesecake Bars are a dessert made to impress. The subtle floral notes of culinary lavender entwine beautifully with the tart-sweet blueberries, creating a gorgeously marbled treat that’s as gorgeous to look at as it is irresistible to eat. Whether you’re planning a special brunch, a picnic in the sun, or simply treating yourself on a quiet afternoon, these cheesecake bars bring vibrant flavor and a touch of elegance to any moment.
Ingredients You’ll Need
Ingredients You’ll Need
Every element in these bars has a purpose, from the crispy graham cracker crust to the wild pop of blueberry, and even the hint of aromatic lavender. Simple ingredients come together to create something extraordinary, proving that you don’t need a mile-long list to bake up a little magic.
- Graham cracker crumbs: These provide that classic cheesecake crunch and a golden base for the creamy filling.
- Granulated sugar: Essential for both the crust and the filling, lending sweetness all the way through.
- Unsalted butter (melted): Holds the crust together and gives it a rich, toasty flavor.
- Cream cheese (softened): The star of the show—smooth, tangy, and utterly luscious when blended.
- All-purpose flour: Adds extra stability to help the bars set up perfectly.
- Large eggs: Bind everything together for a creamy texture that slices neatly.
- Vanilla extract: Warm, familiar notes that round out the floral and fruity flavors.
- Sour cream: Offers a wonderful tang and silky mouthfeel to the cheesecake layer.
- Culinary lavender (finely ground): Just one tablespoon infuses your bars with subtle floral complexity—use culinary grade only for the best flavor.
- Fresh or frozen blueberries: Add freshness, color, and sweet-tart bursts in every bite—just don’t thaw if using frozen!
- Blueberry jam (optional): Swirl on top for extra color, flavor, and a little artistic flair.
How to Make Lavender and Blueberry Cheesecake Bars
Step 1: Prepare Your Pan
Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, making sure to leave a bit of overhang on two sides. This isn’t just a technicality—it will make lifting out your finished Lavender and Blueberry Cheesecake Bars so much easier and keep the edges looking neat.
Step 2: Make the Graham Cracker Crust
In a bowl, combine your graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir everything until the mixture resembles wet sand. Transfer it to the lined pan and press firmly with your fingertips or the bottom of a measuring cup to create an even layer. Bake for 8 minutes, then set aside so it cools slightly while you whip up the filling.
Step 3: Blend the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it’s incredibly smooth—no lumps allowed! Add remaining 1/2 cup sugar, flour, and eggs, and beat again until the mixture is creamy and glossy. Mix in the vanilla, sour cream, and finely ground culinary lavender. The lavender will melt right in, infusing the filling with its dreamy aroma without overpowering.
Step 4: Fold in Blueberries and Assemble
Gently fold in the blueberries (either fresh or frozen, not thawed for frozen) so they stay whole and don’t streak the batter blue. Pour the cheesecake mixture over your baked crust, smoothing out the top. If you’re feeling fancy, dot the surface with small spoonfuls of blueberry jam and swirl them lightly with a toothpick for that signature marbled look.
Step 5: Bake and Cool
Slide the pan into your oven and bake for 35 to 40 minutes, until the center is just set but still has the tiniest jiggle. Cooling is crucial for cheesecake bars, so let them cool at room temperature first. Then, transfer to the fridge for at least 3 hours—overnight if you have the patience! This is when those Lavender and Blueberry Cheesecake Bars develop their best flavor and slice up beautifully.
How to Serve Lavender and Blueberry Cheesecake Bars
Garnishes
A sprinkle of extra fresh blueberries, a little dusting of powdered sugar, or a tiny sprig of culinary lavender makes each Lavender and Blueberry Cheesecake Bar look bright and inviting. If you want a truly show-stopping finish, a light drizzle of warmed blueberry jam or a few edible flowers will wow every guest.
Side Dishes
Serve these bars alongside a big bowl of seasonal fruit salad or pair them with a cup of hot Earl Grey or a well-chilled lavender lemonade. The bars are rich, so a little bit of something light and refreshing on the side is always a lovely touch.
Creative Ways to Present
Get artistic with your Lavender and Blueberry Cheesecake Bars by cutting them into petite squares for a dessert platter, or arrange them on a tiered stand for a garden party. For a modern twist, layer mini bar pieces into small jars with extra blueberries and whipped cream for a portable, picnic-ready treat!
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator. Stored properly, Lavender and Blueberry Cheesecake Bars will stay creamy and delicious for up to five days—perfect for make-ahead stress-free desserts.
Freezing
You can absolutely freeze these cheesecake bars! Slice and wrap each bar individually in plastic wrap, then pop them in a freezer-safe bag or container. Defrost overnight in the refrigerator before serving for the best texture and flavor.
Reheating
There’s really no need to reheat these bars—they’re best served chilled or at room temperature. If you prefer a softer texture, simply let a bar sit out of the fridge for about 10 minutes before enjoying.
FAQs
Can I use dried lavender from my garden?
Only use culinary-grade lavender, which is specifically grown for cooking. Standard dried lavender can be too strong or even slightly bitter, so look for the culinary kind in the spice section or natural food store.
Can I make these cheesecake bars gluten-free?
Yes! Simply swap the graham cracker crumbs and flour for their gluten-free counterparts. The rest of the ingredients are naturally gluten-free, so no other changes are needed.
What’s the best way to cut clean, sharp squares?
Chill the bars thoroughly so they’re firm, then use a long, sharp knife wiped clean between each cut. If you want truly pristine slices, briefly dip your knife in hot water and wipe dry before cutting.
Can I substitute another berry or add more fruit?
Blueberries pair especially well with lavender, but blackberries or raspberries would also taste fantastic. Be cautious with juicy fruits as too much moisture can affect the texture of your Lavender and Blueberry Cheesecake Bars.
Do I need to swirl the blueberry jam on top?
No, the swirl is optional! It adds a beautiful look and a jolt of berry flavor, but the bars are just as delicious without it. Feel free to skip it or get creative—try a honey drizzle or a lemon glaze for a new spin.
Final Thoughts
If you’ve been craving something unique, irresistible, and guaranteed to get compliments, these Lavender and Blueberry Cheesecake Bars are waiting for you to try. Baking them is a joyful adventure, and every bite is proof that you don’t need a fancy occasion to savor a little homemade magic.
Print
Lavender and Blueberry Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delicate floral flavors of lavender and the burst of juicy blueberries with these creamy and decadent cheesecake bars. Perfect for a summer dessert or any time you crave a sweet treat!
Ingredients
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter (melted)
Cheesecake Filling:
16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 tablespoons all-purpose flour, 2 large eggs, 1 teaspoon vanilla extract, 1/4 cup sour cream, 1 tablespoon culinary lavender (finely ground), 1 cup fresh or frozen blueberries, 1 tablespoon blueberry jam (optional, for swirl or glaze)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then remove and set aside.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add 1/2 cup sugar, flour, and eggs, and beat until well combined. Mix in the vanilla, sour cream, and ground lavender. Gently fold in the blueberries.
- Assemble and bake: Pour the filling over the crust and smooth the top. If using blueberry jam, drop small spoonfuls on top and swirl lightly with a toothpick. Bake for 35–40 minutes or until the center is set and slightly jiggly.
- Cool and refrigerate: Cool to room temperature, then refrigerate for at least 3 hours before slicing into bars.
Notes
- Make sure to use culinary-grade lavender to avoid bitterness.
- Frozen blueberries can be used but do not thaw before adding.
- Bars can be stored in the fridge for up to 5 days.
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