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Creamy lavender blueberry cheesecake topped with fresh blueberries

Blueberry Lavender Cheesecake

A delightful fusion of sweet and floral flavors, this cheesecake blends tangy fresh blueberries with rich cream cheese and lavender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Beverage, Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 2 cups graham cracker crumbs These provide a crisp and buttery base.
  • 1/2 cup melted butter Adds richness and helps bind the crust.

For the filling

  • 2 1/2 cups fresh blueberries Plump, juicy, and bursting with flavor.
  • 1 1/2 cups granulated sugar Sweetness balanced with the tartness of the blueberries.
  • 3 packages (8 oz each) cream cheese, softened Provides rich, creamy texture.
  • 1 cup heavy cream Adds a luscious, silky mouthfeel.
  • 1/2 cup sour cream Introduces slight tang.
  • 1/4 cup blueberry puree Enhances blueberry flavor.
  • 2 tablespoons lavender extract Elevates the cheesecake's flavor.
  • 1 teaspoon vanilla extract For depth and warmth in flavor.
  • 3 large eggs Essential for structure and creaminess.
  • to taste edible flowers for garnish For stunning visual appeal.

Instructions
 

Preparation

  • Preheat your oven to 325°F (163°C).
  • In a medium-sized bowl, combine graham cracker crumbs and melted butter until crumbly.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Puree 1 cup of fresh blueberries until smooth and set aside.
  • In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.

Mixing

  • Add heavy cream, sour cream, blueberry puree, lavender extract, and vanilla extract to the mixture. Blend until creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gently fold in the remaining 1 1/2 cups of blueberries.

Baking

  • Pour cheesecake batter over the crust in the springform pan.
  • Bake for 60-70 minutes, until the center is slightly jiggly.
  • Turn off the oven and let cheesecake cool inside with the door slightly ajar for 1 hour.
  • Refrigerate for at least 4 hours, or ideally overnight.

Serving

  • Garnish with fresh blueberries and edible flowers before serving.

Notes

Allow the cheesecake to cool slowly in the oven to prevent cracks. Refrigerate overnight for best flavor and texture.
Keyword Blueberry Cheesecake, Cheesecake Recipe, Easy Dessert, Lavender Dessert, No-Bake Cheesecake