It’s gorgeous. It’s rich. It’s thick. It’s aromatic. It’s floral, berry, citrus, all in one. It’s gluten free.
It’s Lemon Lavender Blueberry Cheesecake (Bars).

And, it’s “for a friend.” 😁

Gluten-Free Lemon Lavender Blueberry Cheesecake Bars

Crust:
8 Tbs. butter, melted
1 cup Pamela’s Gluten-Free Flour Artisan Blend
1/2 cup powdered sugar
1 tsp. dried lavender
1/4 tsp. baking powder

Preheat oven to 325 degrees.
Combine all the crust ingredients and mix well.
Press into the bottom of a quick release pan lined with parchment paper.
Bake for 30-40 minutes, until golden brown.
Allow to cool thoroughly.

Filling:
1 cup Blueberry Preserves
2 cups mascarpone cheese
1 cup powdered sugar
juice and zest of 1 fresh lemon
1/2 tsp. vanilla extract

fresh blueberries
Candied Lemon Peel
dried lavender

Once the crust has cooled, spread a layer of Blueberry Preserves over the top. Chill for several hours.

Meanwhile, in a food processor, combine the cheese, sugar, lemon, and vanilla.

After the Blueberry Preserves have set, spread the sweet lemon cheese layer over the top.

Garnish with fresh berries, lemon peel, and dried lavender.

Chill for several hours before slicing.

Leave a Reply