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Creamy Lemon Blueberry Cheesecake Bars

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These creamy lemon blueberry cheesecake bars combine a buttery graham cracker crust with a silky lemon-infused cheesecake filling studded with fresh blueberries, perfect for a refreshing and easy dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed finely)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces (450 g) cream cheese, softened
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • 1 tablespoon lemon zest (finely grated, from 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set. Let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth and creamy, about 2-3 minutes.
  5. Add 3/4 cup sugar and beat until incorporated.
  6. Add eggs one at a time, mixing well after each addition.
  7. Mix in sour cream, lemon juice, lemon zest, and vanilla extract until batter is silky.
  8. Gently fold in fresh blueberries, being careful not to break them.
  9. Pour filling over the warm crust and smooth the top. Tap the pan lightly to release air bubbles.
  10. Bake for 40-45 minutes until edges are set but center jiggles slightly.
  11. Turn off oven, crack door open, and leave bars inside for 30 minutes to cool slowly.
  12. Remove from oven and cool completely on a wire rack. Refrigerate at least 4 hours or overnight.
  13. Use parchment overhang to lift cheesecake from pan. Slice into squares with a sharp knife, wiping between cuts.

Notes

Soften cream cheese to avoid lumps. Gently fold blueberries to keep them whole and prevent color bleeding. Use slow oven cooling to prevent cracks. Wipe knife between cuts for clean edges. For gluten-free crust, substitute graham crackers with almond flour or gluten-free graham crackers. Sour cream can be swapped with Greek yogurt for a protein boost.

Nutrition

Keywords: lemon blueberry cheesecake bars, creamy cheesecake bars, easy dessert, lemon dessert, blueberry dessert, cheesecake bars recipe, quick cheesecake bars

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