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Lemon Blueberry Cheesecake Bars Recipe

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4.1 from 9 reviews

These Lemon Blueberry Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, tangy lemon-infused cheesecake filling studded with fresh blueberries. Baked to perfection and chilled overnight, they offer a rich yet refreshing dessert perfect for gatherings or a special treat.

Ingredients

Crust

  • 2 ½ cups graham cracker crumbs (18 full sheets)
  • ⅓ cup granulated sugar (65 grams)
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter (melted, 140 grams)

Cheesecake Filling

  • 32 ounces full-fat cream cheese (softened, 907 grams)
  • 1 ¼ cups granulated sugar (250 grams)
  • ¾ cup sour cream (full-fat, room temperature, 170 grams)
  • 2 teaspoons vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • 4 large eggs (room temperature)
  • 2 ½ cups blueberries (fresh or frozen, do not thaw, 350 grams)

Optional

  • Homemade blueberry sauce (for serving)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9 x 13-inch baking pan with parchment paper, ensuring the paper overhangs the long sides to easily lift the cheesecake bars after chilling.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.
  4. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese at medium speed until completely smooth, about 2 to 3 minutes, ensuring no lumps remain.
  5. Add Sugar and Mix: Add granulated sugar to the smooth cream cheese and beat until well combined. Incorporate sour cream, vanilla extract, lemon zest, lemon juice, and salt, mixing until smooth and scraping sides as necessary.
  6. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until each egg is incorporated. Avoid overmixing after adding eggs to maintain a creamy texture.
  7. Fold in Blueberries: Gently fold in the blueberries using a rubber spatula, keeping their shape intact. Do not thaw frozen blueberries before folding in.
  8. Pour Filling and Bake: Pour the cheesecake filling evenly over the cooled crust and smooth the top. Bake for 40 to 45 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
  9. Cool in Oven: Turn off the oven and crack the oven door open a few inches. Let the cheesecake cool inside the oven for 30 minutes, allowing gradual temperature reduction.
  10. Cool and Refrigerate: Transfer the pan to a wire rack to cool completely to room temperature. Cover and refrigerate for at least 8 hours, preferably overnight, to let the cheesecake bars set properly.
  11. Serve: Use the parchment paper overhang to lift the cheesecake from the pan. Slice into bars using a warm knife, wiping it clean between cuts. Serve plain or with homemade blueberry sauce spooned over each bar.

Notes

  • Be sure to use room temperature ingredients for a smooth batter.
  • Do not thaw blueberries if using frozen to prevent color bleed and excess moisture.
  • A warm knife will help to make clean, neat slices.
  • Chilling overnight improves texture and flavor development.
  • Store leftovers covered in the refrigerator for up to 4 days.

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