0 from 9 votes
Lemon Blueberry Bars
These decadent Lemon Blueberry Bars have all the texture of traditional cheesecake, but are so much easier and quicker to make. Perfect for a summer dessert.
Prep Time
20 mins
Cook Time
20 mins
Chill Time::
4 hrs
Total Time
5 hrs 10 mins
Servings: 16 bars
Calories: 324 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
Crust:
- 2 cups vanilla wafers crumbled
- ½ cup unsalted butter melted
Cheesecake Filling:
- 24 oz cream cheese softened at room temperature
- ⅓ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp lemon juice
- 1 cup blueberries fresh or frozen
Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the melted butter and crumbled vanilla wafers to form a crumbly mixture. Pour the mixture into a lightly greased 9”x9” baking pan, pressing the crumbles lightly to form a crust.
- Bake the crust in the oven for 10 minutes. Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
- To prepare the blueberry and lemon cheesecake filling, start by placing the cream cheese and sugar into a stand mixer or large mixing bowl. Beat until smooth and creamy.
- Add in the eggs, lemon juice, and vanilla extract. Gently fold in the blueberries until well incorporated.
- Pour the mixture into the baking dish, spreading evenly over top of the graham cracker crust.
- Bake for 20 minutes. Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees Fahrenheit and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes. Allowing it to slowly reduce temperature in this manner helps prevent cracking! Remove the bars from the oven and allow it to come to room temperature.
- Once at room temperature, prepare the glaze by combining the powdered sugar, milk and lemon juice in a small bowl and mixing until smooth. Pour the glaze over the cheesecake bars and spread evenly.
- Cover the cheesecake bars with plastic wrap and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
Cup of Yum
Notes
- It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
79mg
(26%)
Sodium
198mg
(8%)
Potassium
91mg
(3%)
Fiber
0.4g
(2%)
Sugar
19g
(38%)
Vitamin A
786IU
(16%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 198mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.