why make this recipe
Lemon Blueberry Cheesecake Bars are a delightful dessert that combines the refreshing taste of lemon with the sweetness of blueberries. They are perfect for summer gatherings, family celebrations, or just a sweet treat at home. The creamy texture and vibrant flavors make these bars stand out, and they are sure to impress anyone who tries them. Plus, they are easy to make and can be served chilled, making them a great make-ahead option.
how to make Lemon Blueberry Cheesecake Bars
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 1/2 cup sugar (for compote)
- 1 tablespoon cornstarch
- 1/4 cup water
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- In a bowl, mix the graham cracker crumbs with the melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream, lemon juice, and lemon zest until combined.
- Pour the cream cheese mixture over the crust in the baking pan. Bake for 30-35 minutes, or until the center is set.
- While the cheesecake is baking, prepare the blueberry compote: In a saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Once the cheesecake is baked and has cooled, top it with the blueberry compote before serving.
how to serve Lemon Blueberry Cheesecake Bars
To serve these cheesecake bars, cut them into squares and place them on individual plates. You can garnish with extra blueberries or a sprinkle of lemon zest for added flair. They are best enjoyed chilled, so consider refrigerating them for a bit after baking.
how to store Lemon Blueberry Cheesecake Bars
Store any leftover cheesecake bars in an airtight container in the refrigerator. They will keep well for about 3-4 days. If you want to keep them longer, you can freeze them. Simply wrap the bars in plastic wrap and place them in a freezer-safe container.
tips to make Lemon Blueberry Cheesecake Bars
- Make sure the cream cheese is at room temperature for easier mixing.
- Don’t overmix once you add the eggs to keep the texture creamy.
- You can change the fruit in the compote if you prefer strawberries, raspberries, or any other favorite fruit.
- For an extra zesty flavor, increase the lemon zest slightly.
variation
For a gluten-free version, use gluten-free graham cracker crumbs for the crust. You can also try different types of fruit for the topping or mix some of the blueberries into the cheesecake batter for added flavor.
FAQs
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, frozen blueberries can be used, but make sure to thaw and drain them before making the compote.
Q: How do I know when the cheesecake bars are done baking?
A: The cheesecake is done when the center is set but still slightly jiggles. It will firm up as it cools.
Q: Can I make this recipe ahead of time?
A: Absolutely! These cheesecake bars can be made a day before serving. Just store them in the refrigerator until you are ready to serve.
Lemon Blueberry Cheesecake Bars
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delicious lemon blueberry cheesecake bars that are refreshing and perfect for summer gatherings or just a sweet treat at home.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 1/2 cup sugar (for compote)
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan.
- Mix the graham cracker crumbs with the melted butter. Press this mixture into the bottom of the prepared pan to form a crust.
- Beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream, lemon juice, and lemon zest until combined.
- Pour the cream cheese mixture over the crust in the baking pan. Bake for 30-35 minutes, or until the center is set.
- Prepare the blueberry compote: In a saucepan, combine the blueberries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens, about 5-7 minutes.
- Top the baked cheesecake with the blueberry compote before serving.
Notes
Best enjoyed chilled. Can be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, blueberry, lemon, dessert, summer treats
