These delicious lavender lemon cheesecake bars are quintessentially spring. A gentle lemon zing and a subtle lavender flavor come together in the creamiest of fillings and it all rests on a ginger cookie crust.
Key Ingredients
- Nairns Stem Ginger Oat Grahams (gluten-free) – Why make a regular graham cracker crust when you can bring a little ginger zing into the mix?
- culinary-grade lavender
- lavender extract paste
- cream cheese (not light)
- heavy whipping cream
How to Make Ginger Oat Cookie Crust
Place about 20 cookies into a food processor and blend until chopped into crumbs. Combine crumbs, melted butter and 2 tablespoons of sugar in a bowl and then press mixture into the bottom of a greased (or parchment paper-lined) baking pan.
How to Make Filling
Beat cream cheese in mixer until soft and creamy, then add sugar. Add sour cream, whipping cream, lemon juice, lemon zest and lavender extract. Mix in eggs, one at a time. Spread filling mixture evenly over cookie crust.
Bake cheesecake for 1 hour or until center of cheesecake is nearly set. Turn oven off and crack open the door, leaving cheesecake inside for another hour. Remove from oven and cool completely.
Refrigerate 2-3 hours before cutting into bars. Store covered in refrigerator.
Lavender Lemon Cheesecake Bars
Ingredients
- 20 stem ginger oat grahams you'll need about 2 cups of crumbs
- ½ cup butter melted
- 1 ⅓ cups + 2 tablespoons Dixie Crystals granulated sugar divided
- 4 8 oz pkg cream cheese softened
- ¼ cup sour cream
- ¼ cup heavy whipping cream
- 3 tablespoons fresh lemon juice
- zest of 2 lemons
- ½ teaspoon Taylor & Colledge lavender extract paste
- 4 eggs room temperature
Instructions
- Preheat oven to 325 degrees.
- Place cookies in a food processor and process into crumbs. In a medium bowl, combine crumbs, melted butter and 2 tablespoons of sugar. Press into bottom of a greased (or parchment paper-lined) 9×13-inch baking pan.
- Beat cream cheese in mixer until soft and creamy. Mix 1⅓ cups sugar in well. Add sour cream, whipping cream, lemon juice, lemon zest and lavender extract paste. Mix in eggs, one at a time. Spread filling mixture evenly over cookie crust.
- Bake cheesecake for 1 hour or until center of cheesecake is nearly set. Turn oven off and crack open the door, leaving cheesecake inside for another hour. Remove from oven and cool completely. Refrigerate 2-3 hours before cutting into bars. Store covered in refrigerator.
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