Delicate & Delicious: Lavender and Blueberry Cheesecake Bars You’ll Love

These Lavender and Blueberry Cheesecake Bars are a refreshing twist on a classic dessert—perfectly balanced between floral notes and juicy berry sweetness. With a lightened-up base, creamy cheesecake filling, and bright blueberry topping, they deliver indulgence without going overboard. These bars are as pretty as they are satisfying—perfect for spring gatherings, tea parties, or simply treating yourself.

Why You’ll Love This Recipe

Delicately Floral: Lavender adds a unique, calming flavor that pairs beautifully with blueberries.
Lighter & Balanced: Smart ingredient swaps keep it light without losing the creamy cheesecake indulgence.
Great for Gatherings: A stunning treat for brunch, Mother’s Day, or afternoon coffee.
Easy to Make Ahead: These bars are even better after a night in the fridge.

Ingredients

For the Crust

• 1 cup almond flour
• 2 tbsp light butter or coconut oil, melted
• 2 tbsp powdered sweetener (erythritol or preferred substitute)
• 1/2 tsp vanilla extract

For the Cheesecake Layer

• 8 oz light cream cheese, softened
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup powdered sweetener
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp culinary lavender (lightly crushed)

For the Blueberry Swirl

• 1/2 cup fresh or frozen blueberries
• 1 tsp lemon juice
• 1 tsp sweetener

Instructions

Prepare the Blueberry Swirl

• In a small saucepan, heat blueberries, lemon juice, and sweetener over medium heat until berries burst and form a thick sauce (about 5–7 minutes).
• Mash slightly and set aside to cool.

Make the Crust

• Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
• In a bowl, mix almond flour, melted butter, sweetener, and vanilla extract until combined.
• Press the crust into the bottom of the prepared pan and bake for 10 minutes. Let cool slightly.

Mix the Cheesecake Filling

• In a medium bowl, beat cream cheese until smooth. Add yogurt, sweetener, egg, vanilla, and lavender. Mix until creamy.
• Pour the cheesecake mixture over the pre-baked crust.

Add the Swirl

• Dollop the cooled blueberry mixture over the cheesecake layer.
• Use a toothpick or knife to gently swirl the blueberries into the cheesecake.

Bake and Chill

• Bake for 25–28 minutes, or until the center is just set.
• Cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Nutritional Information (Per Bar, Approximate)

• Calories: 120
• Carbs: 7g
• Protein: 4g
• Fat: 8g
• Fiber: 2g
• Sugar: 3g

Tips for Success

• Use Culinary Lavender Only: Make sure it’s food-grade, and crush it lightly to release flavor without overpowering.
• Chill Thoroughly: Cold bars slice more cleanly and taste even better the next day.
• Swirl Gently: Don’t overmix the berries into the cheesecake to preserve the marbled effect.
• Flavor Boost: Add a little lemon zest for extra brightness.

Why This Recipe Works

• Flavor Harmony: The lavender, lemon, and blueberries create a sophisticated and refreshing combo.
• Light but Creamy: Lower-fat cream cheese and Greek yogurt give you the texture you love with fewer calories.
• Pretty & Impressive: The swirled top makes these bars look bakery-worthy with minimal effort.
• Portioned Just Right: Enjoy a touch of decadence in a manageable, guilt-free square.

Lavender and Blueberry Cheesecake Bars are a fresh, floral twist on the classic dessert bar. With a nutty crust, luscious creamy filling, and bursts of sweet blueberries, these bars are ideal for springtime events or simply when you want something beautiful and delicious. They’re light enough to enjoy anytime—and lovely enough to share.