Blueberry Lemon Oreo Cheesecake Bars
Indulge in the sweet and tangy perfection of Blueberry Lemon Oreo Cheesecake Bars—a dessert that combines layers of decadent flavor with stunning visual appeal. This irresistible recipe begins with a rich, buttery Oreo cookie crust that provides the perfect contrast to the creamy lemon-infused cheesecake layer. Swirled with a fresh blueberry compote, each bite bursts with citrus brightness and fruity sweetness. These cheesecake bars are baked to perfection, chilled until set, and sliced into neat, dessert-ready squares, making them ideal for summer gatherings, potlucks, or a sweet snack anytime. With just 20 minutes of prep and a harmony of classic cheesecake ingredients elevated by zesty lemon zest and vibrant blueberries, these bars are destined to steal the spotlight at your next dessert table.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 cup Blueberries
- 2 tablespoons Powdered sugar
- 1 teaspoon Cornstarch
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
In a food processor, pulse the Oreo cookies into fine crumbs. Add the melted butter and pulse again until the crumbs are moistened.
Press the Oreo mixture firmly into the bottom of the prepared pan to create an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
Pour the cheesecake batter over the Oreo crust and spread it evenly with a spatula.
In a small saucepan over medium heat, combine the blueberries, powdered sugar, and cornstarch. Add 1 tablespoon of water and stir until the mixture thickens and the blueberries start to break down, about 5 minutes.
Let the blueberry mixture cool slightly, then drop small spoonfuls over the cheesecake batter. Use a toothpick or knife to create swirls by gently dragging it through the batter and blueberry mixture.
Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.
Remove the pan from the oven and allow the bars to cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to set.
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into bars and serve chilled. Enjoy!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.9 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
