Blueberry Lavender Cheesecake


Be the star of your Easter Brunch with this simple Blueberry Lavender Cheesecake. There couldn’t be a more perfect Spring dessert! 


8” Springform Pan

Food Processor

Bottom & Top Crust:

16 Lavender Shortbread Cookies 

 8 Tbsp Unsalted Butter, melted  


8oz Cream Cheese, room temp

1/4 Cup sugar 

1 Large Egg

1 tsp Vanilla Bean Paste (or pure vanilla extract)

1 tsp Fresh Lemon Juice


Fresh Blueberries

Confectioner’s Sugar 


STEP 1: To make cheesecake crust and topping: Place 16 Lavender shortbread cookies in ta deep bowl. Break up with fingers leaving some larger chunks. Slowly add the melted butter mixing together with your fingers as if you’re making streusel. Divide crumb mixture in half. Press half the mixture firmly over bottom of the 8” spring form pan to form the crust.  Bake shell at 350 for 7 minutes.

STEP 2: To make cheesecake filling: Place softened cream cheese and sugar in the bowl of a food processor. Pulse until just mixed together. Add vanilla extract, egg and fresh lemon juice. Blend until mixture is creamy. Pour filling into shell. Bake 12 minutes, filling will not be completely set and should still jiggle when shaken.

STEP 3: Place remaining half of crushed lavender cookie mixture evenly over the top of the filling, making sure to cover entire surface of cheesecake. Bake for an additional 7-10 minutes until the top crust is a golden brown. 

STEP 4: Once cheesecake has cooled completely, garnish with fresh blueberries and sifted confectioner’s sugar. 


Dark Chocolate Raspberry Tart


Raspberries and chocolate were made for each other. Add a buttery brown sugar shortbread shell and you’ve got a beautiful dessert that’s nothing short of divine. The bright, sweet flavor and juicy texture of the raspberries bursts in your mouth with each rich, smooth, deeply chocolatey bite of this tart. 


8” Tart Pan 

Food Processor

Tart Shell:

16 Brown Sugar Shortbread Cookies 

1/3 cup unsalted Butter, melted  


1/2 cup raspberry jam 

8 oz dark chocolate, chopped (we use Callebaut 70%)

3/4 cup unsalted butter 

1/4 cup sugar 

1/4 cup strong brewed coffee

4 large eggs 

Chocolate Glaze:

4 oz dark chocolate 

2 Tbsp unsalted butter

1/3 cup heavy whipping cream 


Fresh Raspberries 

STEP 1: 

To make tart shell: Place 16 Brown Sugar shortbread cookies in the bowl of a food processor and pulse until finely ground. Alternatively, you can place the cookies in a plastic food storage bag and use a rolling pin to crush cookies into fine crumbs. Slowly add the melted butter mixing until crumbs come together and resemble the texture of course sand. Press crumb mixture firmly over bottom and up sides of an 8” tart shell.  Bake shell at 350 for 7 minutes.


Cool tart for about five minutes then spread the Raspberry jam in the bottom. The jam will spread more evenly if the shell is on the warmer side.


To make chocolate filling: Place chopped chocolate in a medium-size heatproof bowl. In a medium saucepan, combine butter, sugar, and coffee and bring to a boil over medium heat. Pour hot liquid over chocolate and let sit 3 to 4 minutes, then gently stir until smooth. Break eggs into a large bowl and slowly pour in warm chocolate mixture, whisking constantly until incorporated.


Pour warm filling into tart shell. Bake until filling has risen slightly, appears dry on surface, and seems firm when shaken slightly, about 10 minutes. Set on a rack and let cool completely.

STEP 5: 

For the glaze: Place chopped chocolate in a medium bowl. Heat cream to boiling; pour over chocolate. Add butter and stir slowly until smooth, working in one direction to prevent air bubbles from forming. Pour glaze onto center of tart and use a small spatula to push glaze to edges. Garnish with fresh raspberries.