Blueberry Lemon Cheesecake Bars
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4.2
48 reviews
Good
Blueberry Lemon Cheesecake Bars
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These Blueberry Lemon Cheesecake Bars with a buttery shortbread crust are the perfect summer treat.
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Ingredients
Crust:
- 1 1/4 1 1/4 cup unsalted butter, room temperature
- 1/2 1/2 cup granulated sugar
- 1 1 heaping Tablespoon lemon zest
- 2 2 cups flour
- 1/4 1/4 teaspoon salt
Blueberry Filling:
- 2 2 cups fresh blueberries
- 2 2 Tablespoons brown sugar
- 2 2 Tablespoons lemon zest
- 2 2 Tablespoons lemon juice
Cream Cheese Layer:
- 2 2 8-oz packages cream cheese, room temperature
- 1/2 1/2 cup granulated sugar
- 2 2 teaspoons lemon zest
- 1 1 Tablespoon vanilla
- 2 2 eggs
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Instructions
- Preheat oven to 350° and line a 9 x 13 pan with parchment paper. I sprayed my pan lightly with cooking spray just to be sure it didn't stick.
- For the crust: Beat the butter, sugar, and lemon zest until creamy. Add the flour and salt and beat until combined. Press dough into bottom of prepared pan and bake 15 minutes.
- For the filling: Combine blueberries with brown sugar, 2 tablespoons lemon zest, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries are just soft, 5 - 10 minutes. Set aside to cool.
- For the cream cheese layer: Beat cream cheese, sugar, lemon zest, and vanilla together. Add in the eggs, one at a time, until combined. Scrape cream cheese mixture onto warm crust and smooth top. Dollop blueberry mixture randomly over top of cream cheese layer. Gently pull a knife tip through the top to create swirls.
- Bake on the middle rack of the oven until filling is set, about 30-40 minutes. Cool and refrigerate for a couple hours until chilled. Slice and serve.
Notes
- Source: adapted from Jen's Random Scraps
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User Reviews
Overall Rating
4.2
48 reviews
Good
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