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Blueberry Lemon Cheesecake Bars

Delight in these creamy cheesecake bars that perfectly blend blueberries and lemon, making for a refreshing dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs These form the perfect buttery crust.
  • 0.25 cups granulated sugar A touch of sweetness for the crust.
  • 0.5 cups unsalted butter, melted Ensures the crust holds together.
For the cheesecake filling
  • 16 oz cream cheese, softened The heart of the cheesecake, brings richness.
  • 1 cups granulated sugar Sweetens the filling.
  • 0.25 cups sour cream Adds tanginess and creaminess.
  • 2 large eggs Bind the mixture together.
  • 1 tablespoon lemon juice Infuses freshness.
  • Zest of 1 lemon Enhances lemon flavor.
  • 1 teaspoon vanilla extract Rounds out the flavors.
  • 1.5 cups fresh blueberries Provides the signature flavor.
Optional toppings
  • whipped cream For a dreamy finish.
  • extra blueberries and lemon slices Enhance flavors and aesthetics.
  • mint leaves Adds freshness.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into a greased 9x9 inch baking dish.
  3. Bake the crust for 10 minutes. Allow it to cool slightly.
  4. Craft the cheesecake filling: Beat cream cheese and sugar until smooth.
  5. Incorporate the tanginess: Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Blend until just combined.
  6. Fold in the blueberries gently.
  7. Pour the cheesecake batter over the cooled crust, spreading it evenly.
  8. Bake for 30-35 minutes or until set but still slightly jiggly in the center.
  9. Cool to room temperature, then refrigerate for 2-3 hours or overnight.
  10. Cut into squares and top as desired with whipped cream, extra blueberries, lemon slices, and mint leaves.

Notes

For healthier alternatives, consider low-sugar or dairy-free options. Store in an airtight container for up to a week in the fridge.