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Lemon Blueberry Cheesecake Bars Recipe

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3.9 from 7 reviews

  • Author: Eliza
  • Total Time: 4 hours 60 minutes
  • Yield: 24 servings
  • Diet: Vegetarian

Description

These Lemon Blueberry Cheesecake Bars combine a buttery graham cracker crust with a tangy lemon-infused creamy cheesecake filling studded with fresh blueberries. Perfectly balanced with a hint of sweetness and citrus brightness, these bars are a refreshing dessert ideal for spring and summer gatherings.

Ingredients

Crust

  • 2 cups graham cracker crumbs (from 14 whole rectangle shaped graham crackers)
  • 3 tablespoons sugar
  • 8 tablespoons butter, melted

Filling

  • 16 ounces cream cheese, room temperature (reduced fat or regular)
  • 1/2 cup sour cream (light or regular)
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice (use Meyer lemons if available)
  • 1 pint fresh blueberries (about 2 cups)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Lightly grease a 13- x 9-inch baking pan with non-stick cooking spray to prevent sticking.
  2. Make the Crust: Break 14 graham crackers in half and place them into a food processor bowl. Pulse until the crackers are fine crumbs. Add 3 tablespoons of sugar and 8 tablespoons of melted butter, then process again until everything is well combined. Transfer this crumb mixture to the prepared baking pan and press it firmly and evenly to form the crust layer.
  3. Bake Crust: Place the pan in the oven and bake for 8 to 10 minutes until the crust is lightly browned. Remove from the oven and allow it to cool slightly while preparing the filling.
  4. Prepare the Filling: In a large mixing bowl, combine 16 ounces of room temperature cream cheese and 1/2 cup sour cream. Using a hand or stand mixer on medium speed, beat until smooth. Add 3/4 cup sugar and beat on medium-high speed for 1 to 2 minutes until the mixture becomes light and fluffy.
  5. Add Eggs and Flavorings: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in 1 teaspoon vanilla extract, 1/8 teaspoon salt, 1 tablespoon lemon zest, and 2 tablespoons freshly squeezed lemon juice. Gently fold in 1 pint of fresh blueberries using a wooden spoon, mixing carefully to distribute them without crushing.
  6. Assemble and Bake: Pour the cheesecake filling evenly over the cooled graham cracker crust. Use an offset spatula to spread it smoothly. Bake for 35 minutes or until the center is just set (it will have a slight jiggle but not be liquid).
  7. Cool and Chill: Remove the cheesecake bars from the oven and let them cool to room temperature. Cover the pan and refrigerate for at least 4 hours, or until fully chilled and set.
  8. Serve: Once chilled, cut into bars and serve. Enjoy the creamy, tangy, and fruity combination of these cheesecake bars.

Notes

  • Using Meyer lemons can enhance the lemon flavor with a sweeter, less acidic profile.
  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Press the crust firmly to keep it compact and avoid crumbling when slicing.
  • Do not overbake the filling; it should be just set to keep it creamy without cracking.
  • The bars are best served cold; keep refrigerated until serving.
  • Fresh blueberries can be substituted with frozen berries, but do not thaw before folding in to prevent color bleeding.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/lemon-blueberry-cheesecake-bars-recipe/