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Refreshing Lemon Blueberry Cheesecake Bars

A perfect blend of creamy, tangy, and sweet flavors, these cheesecake bars feature zesty lemon and juicy blueberries, making them a delightful and refreshing dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Crushed for a buttery, slightly sweet crust.
  • 0.25 cups granulated sugar A touch of sweetness for the crust.
  • 0.5 cups unsalted butter, melted Helps bind the crust and adds richness.
For the cheesecake filling
  • 16 oz cream cheese, softened The creamy foundation of the cheesecake bars.
  • 1 cups granulated sugar Sweetens the cheesecake mixture perfectly.
  • 3 large eggs Adds structure to the filling.
  • 0.5 cups sour cream Balances the tartness and adds creamy richness.
  • 1 tbsp lemon zest Adds zestiness to brighten the flavors.
  • 0.25 cups fresh lemon juice Provides refreshing tang.
  • 1 tsp vanilla extract Enhances the overall flavor.
For the blueberry topping
  • 1.5 cups fresh blueberries The star of the show, adding sweetness.
  • 0.25 cups granulated sugar For the delicious topping.
  • 1 tbsp lemon juice Gives the blueberry filling an extra kick.
  • 1 tsp cornstarch (optional) Helps thicken the blueberry topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until lightly golden. Remove from oven and allow to cool completely.
  3. In a large bowl, beat together the softened cream cheese and sugar until smooth. Add eggs one at a time, stirring well after each. Mix in sour cream, lemon zest, lemon juice, and vanilla extract. Pour this mixture over the cooled crust and bake for 40-45 minutes, or until the center is set. Allow to cool to room temperature, then refrigerate for at least 3 hours to firm up.
  4. For the blueberry topping, combine fresh blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until blueberries release their juices and mixture thickens slightly, about 5-7 minutes. Let cool to room temperature.
  5. Once the cheesecake layer is fully chilled, spread the blueberry topping evenly over it. Slice into squares and serve chilled.

Notes

For a firmer blueberry topping, use the optional cornstarch to thicken the mixture. Add extra lemon zest for more zing if desired. Feel free to experiment with different berries.