Description
These zesty lemon blueberry cheesecake bars combine a creamy cheesecake filling with fresh blueberries and a tangy lemon twist, perfect for a refreshing dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Gently fold in the fresh blueberries.
- Pour the filling over the cooled crust and spread evenly.
- Bake for 35-40 minutes or until the center is set and the edges are lightly golden.
- Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars.
Notes
For the best flavor, use fresh blueberries and lemons. These bars can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Calories: 320
- Sugar: 20g
- Fat: 21g
- Carbohydrates: 28g
- Protein: 5g