Imagine sinking your teeth into a creamy, tangy cheesecake bar bursting with vibrant blueberries and bright lemon notes - a dessert so irresistible it'll have your friends begging for the recipe! These Lemon Blueberry Cheesecake Bars are not just a dessert; they're a culinary experience that transforms simple ingredients into a mouthwatering masterpiece that's both elegant and comforting.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan.
- Bake the graham cracker crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Mix in lemon juice and lemon zest until fully combined, creating a smooth and tangy cheesecake batter.
- Pour the cheesecake mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
- Gently sprinkle fresh blueberries across the surface of the cheesecake batter, distributing them evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from oven and let cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake bars for at least 2 hours or overnight to allow them to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 12 even squares.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free batter.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a dense, tough texture.
- Fresh is Best: Use fresh blueberries for the most vibrant flavor and texture.
- Prevent Cracking: Avoid overbaking by removing the bars when the center is still slightly jiggly.
- Cooling is Crucial: Allow the bars to cool completely at room temperature, then refrigerate to set properly for clean, perfect slices.
- Easy Cutting Hack: Use a hot, clean knife and wipe between cuts for perfectly smooth bar edges.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
