Blueberry Lemon Cheesecake Bars
A delightful combination of tangy lemon and sweet blueberries enveloped in a creamy cheesecake filling on a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs The crunchy, sweet foundation that offers texture and flavor.
- 0.25 cups 1/4 cup granulated sugar A hint of sweetness to balance the tartness of the lemon.
- 0.5 cups 1/2 cup unsalted butter, melted The rich, buttery blend keeps the crust together.
For the Cheesecake Filling
- 16 oz 16 oz cream cheese, softened The creamy base that gives the bars their rich texture.
- 1 cup 1 cup granulated sugar Essential sweetness necessary to elevate the cheesecake filling.
- 0.25 cups 1/4 cup sour cream For a touch of tang and creaminess.
- 2 large 2 large eggs To bind everything together.
- 1 tablespoon 1 tablespoon lemon juice A bright and zesty pop.
- 1 each Zest of 1 lemon Adds an aromatic dimension.
- 1 teaspoon 1 teaspoon vanilla extract To round out the flavors.
- 1.5 cups 1 1/2 cups fresh blueberries Bursts with juiciness and sweetness.
Optional Garnishes
- Whipped cream (optional) For a luxurious touch on top.
- Extra blueberries (optional) A pretty garnish.
- Lemon slices (optional) To elevate the presentation.
- Mint leaves (optional) A fresh garnish.
Instructions
Preparation
- Preheat oven to 325°F (160°C).
- Make the Crust: Combine the graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated. Press into the bottom of a greased 9x9 inch baking dish. Bake for 10 minutes, then allow to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, lemon juice, lemon zest, and vanilla extract, and blend until perfectly combined.
- Fold in Blueberries: Gently fold the fresh blueberries into the batter.
- Assemble: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake: Bake for 30-35 minutes, until set but slightly jiggly in the center. Allow to cool to room temperature, then refrigerate for 2-3 hours or overnight.
- Serve: Cut into squares and serve with whipped cream, extra blueberries, lemon slices, and mint leaves if desired.
Notes
These bars can be stored in the refrigerator for up to five days. For longer storage, slice and freeze individual portions. Thaw in the fridge overnight for the best texture.