Lemon Blueberry Cheesecake Bars
Indulge in the perfect balance of tangy and sweet with these Lemon Blueberry Cheesecake Bars, a delightful dessert that’s as beautiful as it is delicious. Featuring a buttery graham cracker crust, a creamy lemon-infused cheesecake filling, and a generous sprinkle of fresh, juicy blueberries, this recipe is a summery treat that’s ideal for any occasion. The bright citrus notes from fresh lemon zest and juice elevate the rich cream cheese base, while the blueberries add pops of natural sweetness in every bite. With just 20 minutes of prep time and easy-to-follow steps, these cheesecake bars are a guaranteed crowd-pleaser. Serve them chilled for a refreshing finish to your meal or as a show-stopping addition to your dessert table. Perfect for spring and summer gatherings, these bars deliver a taste of sunshine in every slice.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 450 grams cream cheese
- 150 grams granulated sugar (for filling)
- 2 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 150 grams blueberries
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly and evenly into the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 150 grams of granulated sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Then add the lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated.
Pour the cheesecake filling over the pre-baked crust and spread evenly with a spatula.
Sprinkle the blueberries evenly over the top of the filling, gently pressing them into the mixture.
Bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.
Allow the bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours, or until fully chilled.
Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into 12 squares and serve.
Nutrition Facts
Calories |
4086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 404.3 g | 147% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 280.9 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 631 mg | 49% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1129 mg | 24% | |
*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.
