Imagine sinking your fork into a creamy, tangy cheesecake bar bursting with fresh blueberries and zesty lemon - a dessert so irresistible, it'll have your friends and family begging for seconds! These Blueberry Lemon Cheesecake Bars are not just a treat; they're a culinary experience that transforms ordinary ingredients into an extraordinary dessert that's both elegant and comforting. Whether you're hosting a summer gathering or craving a sweet indulgence, this recipe promises to be your new go-to dessert that's impossibly easy to make and devastatingly delicious.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese
- 1 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to create a compact crust.
- In a large mixing bowl, beat cream cheese and sugar together using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Stir in fresh lemon juice, mixing until the batter is completely smooth and well combined.
- Gently fold fresh blueberries into the cheesecake batter, being careful not to crush the berries.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake bars for at least 2 hours or overnight to allow them to set completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 16 equal squares using a sharp knife.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Matters: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free batter.
- Don't Overmix: When folding in blueberries, be gentle to prevent them from breaking and turning your batter purple.
- Parchment Paper Trick: The overhanging parchment paper makes removing and cutting bars incredibly easy and neat.
- Cooling is Crucial: Allow bars to cool completely at room temperature, then refrigerate to set for the best texture.
- Berry Selection: Use fresh, firm blueberries for the best flavor and presentation.
- Knife Technique: For clean cuts, wipe your knife with a warm, damp cloth between slices.
- Make Ahead: These bars actually taste better after chilling overnight, making them perfect for advance preparation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
