Description
These lemon blueberry cheesecake bars are a refreshing dessert with a creamy cheesecake filling, zesty lemon flavor, and fresh blueberries on a graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
- In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Gently fold in the blueberries, then pour the filling over the cooled crust.
- Bake for 35-40 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours before cutting into bars.
Notes
For the best flavor, use fresh blueberries and lemons. These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 20g
- Fat: 21g
- Carbohydrates: 28g
- Protein: 5g