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Creamy Lemon Blueberry Cheesecake Bars

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These creamy lemon blueberry cheesecake bars offer a refreshing, tangy, and sweet dessert that’s easy to make and perfect for any occasion. Featuring a buttery graham cracker crust, silky lemon cheesecake filling, and a juicy blueberry swirl, they are a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted (room temperature)
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides.
  2. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool slightly.
  3. Prepare the blueberry sauce: In a small saucepan, combine blueberries, sugar, water, and cornstarch. Stir over medium heat until thickened and glossy, about 3-5 minutes. Let cool slightly.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape sides occasionally.
  5. Add eggs one at a time, beating well after each. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until combined and silky smooth.
  6. Assemble bars: Pour half the cheesecake filling over the crust and spread evenly. Spoon half the blueberry sauce over filling and gently swirl with a butter knife. Repeat with remaining filling and blueberry sauce, swirling again.
  7. Bake for 40-45 minutes until edges are set and lightly golden but center still jiggles slightly.
  8. Cool to room temperature on a wire rack, then refrigerate at least 4 hours or overnight to firm up.
  9. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife, wiping clean between cuts.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overbake to prevent cracks. Chill bars overnight for best texture. For cleaner slices, dip knife in hot water and wipe dry between cuts. Frozen blueberries can be used if thawed and drained. Substitute gluten-free crumbs or almond flour for gluten-free crust. Vegan and dairy-free adaptations possible with alternative ingredients.

Nutrition

Keywords: lemon blueberry cheesecake bars, creamy cheesecake bars, easy dessert, summer dessert, blueberry dessert, lemon dessert, no-fuss cheesecake

Find it online: https://pokirecipes.com/creamy-lemon-blueberry-cheesecake-bars-easy-recipe-for-refreshing-treats/