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.