Ingredients
Graham Cracker Crumbs
1 ½ cups
Butter, melted
½ cup
Honey
2 tablespoons
Cream Cheese, softened
16 oz
Honey
¼ cup
Culinary Lavender
1 tablespoon (or ½ teaspoon dried)
Vanilla Extract
1 teaspoon
Instructions
Mix graham cracker crumbs, melted butter, and 2 tablespoons honey until combined.
Press the mixture into a 9×13-inch pan, ensuring even coverage. Chill in the refrigerator for 30 minutes.
In a large bowl, beat softened cream cheese with ¼ cup honey until smooth and creamy.
Stir in 1 tablespoon culinary lavender and 1 teaspoon vanilla extract. Cover and refrigerate for 1 hour.
Once crust is set and filling is chilled, spread the cheesecake mixture over the crust. Use a spatula to create a smooth surface.
Chill the pan for at least 2 more hours or until the filling is firm.
Using a sharp knife or pizza cutter, cut into 12-16 bars. Store in an airtight container in the refrigerator.
Notes
For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free crumbs. Ensure the graham crackers are gluten-free if using full sheets.
Chill the filled bars overnight for a more set texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg