These Blueberry Lemon Cheesecake Bars are a delightful combination of tangy lemon and sweet blueberries atop a buttery graham cracker crust. Perfect for a refreshing dessert, these bars are easy to make and guaranteed to impress.
Ingredients
For the Base:
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers, crushed (about 3/4 cup crumbs)
- 4 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, room temperature
- 1/2 cup sugar
- 2 large eggs
- 2 lemons, zested and juiced
- 1 1/2 cups fresh blueberries
Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 325°F (160°C).
- Butter the bottom and sides of a 9×9-inch metal baking pan.
- Line the pan with parchment paper, using two long pieces to create an overhang on all sides for easy removal of the bars. Butter the parchment paper.
- Prepare the Crust:
- In a large bowl, combine the sugar, ground cinnamon, graham cracker crumbs, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into an even layer on the bottom of the prepared pan.
- Bake for 10-12 minutes until set. Remove the pan to a cooling rack and leave the oven on.
- Prepare the Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for about 1 minute to soften it.
- Scrape down the sides of the bowl and the beater. Add the sugar and beat on low speed until well combined, about 1 minute.
- Scrape down the bowl again, then add the lemon juice and zest. Beat on low speed until combined.
- Add the eggs one at a time, beating until thoroughly combined.
- Assemble and Bake:
- Pour the cream cheese mixture over the cooled graham cracker crust.
- Sprinkle the fresh blueberries evenly over the filling and gently press them into the batter until they are half submerged.
- Bake in the preheated oven for 35-45 minutes, or until the center only slightly jiggles.
- Remove from the oven and let the bars cool completely in the pan on a cooling rack.
- Chill and Serve:
- Once cooled, refrigerate the bars for at least 3 hours.
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares of desired size.
- Serve chilled or at room temperature.
Tips:
- Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps in your filling.
- Parchment Paper: Lining the pan with parchment paper makes it easy to remove the bars without breaking them.
- Pressing Blueberries: Gently pressing the blueberries ensures they stay in place and create a beautiful, marbled effect on the surface.
- Chilling: Proper chilling is essential for the bars to set properly and for easier slicing.
Enjoy these refreshing and delicious Blueberry Lemon Cheesecake Bars at your next gathering or as a delightful treat any time!
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