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.
