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Creamy Lemon Blueberry Cheesecake Bars

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These creamy lemon blueberry cheesecake bars feature a tangy lemon zest and juicy blueberries on a crunchy graham cracker crust, perfect for an easy homemade dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 1 tablespoon all-purpose flour (to toss with blueberries)

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until mixture resembles wet sand.
  3. Press the crust firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  4. Toss blueberries with 1 tablespoon flour in a small bowl to prevent sinking during baking.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add 2/3 cup sugar and beat until combined.
  6. Add eggs one at a time, mixing well after each addition until mixture is glossy and smooth.
  7. Fold in sour cream, lemon juice, lemon zest, and vanilla extract until just combined.
  8. Gently fold in the floured blueberries with a spatula, distributing evenly without breaking them.
  9. Pour the filling over the warm crust and smooth the top.
  10. Bake for 35–40 minutes until edges are set but center jiggles slightly when shaken.
  11. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  12. Slice using a sharp knife dipped in hot water and wiped dry for clean cuts. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs for smooth batter. Toss blueberries in flour to prevent sinking. Bake at 325°F to avoid cracking. Chill bars overnight for best texture. Warm knife between cuts for clean slices. For vegan or gluten-free options, substitute ingredients as noted.

Nutrition

Keywords: lemon blueberry cheesecake bars, easy cheesecake bars, homemade dessert, graham cracker crust, creamy cheesecake, picnic dessert

Find it online: https://elvafood.com/creamy-lemon-blueberry-cheesecake-bars-recipe-easy-homemade-dessert/