Lemon Blueberry Cheesecake Bars

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

Steps

1. 1 Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the prepared pan.
3. 3 Bake crust for 10 minutes, then remove and let cool slightly.
4. 4 Beat cream cheese, 1 cup sugar, flour, and vanilla until smooth. Mix in eggs, lemon juice, and zest.
5. 5 Pour filling over the crust and sprinkle with blueberries.
6. 6 Bake for 35 to 40 minutes, or until set.
7. 7 Cool completely, then refrigerate for at least 4 hours.
8. 8 Lift bars out using parchment, cut into squares, and serve.

Equipment

• 9x9-inch baking pan
• mixing bowls
• hand mixer

Variations

• Swap blueberries for raspberries or blackberries for a twist.
• Add a drizzle of white chocolate for a fancier touch.

Substitutions

• Use lemon extract if fresh lemon isn't available.
• Substitute almond flour for a gluten-free crust option.

Pairings

• Serve with a cup of coffee or a glass of sparkling water.
• Perfect alongside a fruit salad for a refreshing dessert spread.

Nutrition

Tips

• For even blueberry distribution, gently press them into the filling.
• Allow bars to come to room temperature before serving for best flavor.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature 10 minutes before serving.

Freezing: Freeze wrapped bars for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a fresh berry compote for extra zing.

FAQ