Lemon Blueberry Cheesecake Bars
User Reviews
5
Lemon Blueberry Cheesecake Bars
Description
Lemon Blueberry Cheesecake Bars start with a lightly baked graham cracker crust that provides a firm, slightly crunchy base. The cheesecake layer is rich and creamy, made by blending cream cheese with sugar, sour cream, lemon juice, and zest, imparting a subtle citrus tang. Eggs bind the filling and help it set firmly during baking. A blueberry sauce made from fresh blueberries is swirled into the batter before baking, adding fruity bursts and a visual marbled effect. After baking, the bars are cooled and chilled to set properly, which results in a smooth and dense texture.
The bars can be cut into squares and served chilled, making them convenient for gatherings or everyday treats. The balance of lemon tartness with sweet blueberries makes these bars refreshing and flavorful without being overly sweet.
Using parchment or foil with overhanging edges simplifies removal from the pan. Variations in crust cookies, such as substituting gluten-free gingersnap cookies for graham crackers, are possible without significant change to the final product. Refrigerate leftovers to maintain texture and freshness.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 Tablespoons butter melted, unsalted
Cheesecake Filling
- 16 ounces cream cheese
- 1/2 cup sugar (3.5 ounces)
- 1 teaspoon lemon zest
- 4 Tablespoons lemon juice
- 4 ounces sour cream
- 3 large egg
Blueberry Sauce
- 1 cup blueberries
- 2 Tablespoons sugar
- 2 teaspoons cornstarch
- 2 Tablespoons lemon juice
- 2 Tablespoons water
Instructions
- Preheat oven to 325 degrees F. Line a 8" X 8" baking pan with foil or parchment paper, with ends extending over the sides for easy removal after baking.
- Mix crumbs, 3 Tablespoons sugar and melted butter. Press mixture into the bottom of the prepared pan. Bake 10 minutes or until lightly golden brown.
- Beat cream cheese, 1/2 cup of sugar, lemon juice and zest in a large mixing bowl fitted with paddle. Add sour cream, mix well. Scrape down sides. Add eggs, mixing just until blended.
- Pour batter over prepared crust. Drop spoonfuls of blueberry sauce over batter and run a knife or chopstick through sauce for swirl effect.
- Bake at 325 degrees F. for 30-35 minutes, or until center is nearly set. Cool.
- Refrigerate at least 4 hours or overnight. Store in refrigerator.
Blueberry Sauce
- Pulse berries, 2 Tablespoons sugar, cornstarch, 2 Tablespoons lemon juice and water in a food processor about 1 minute, until berries are finely chopped.
- Heat in a small saucepan over medium low heat until sugar is dissolved and sauce is deep purple and shiny, about 2-3 minutes.
Notes
- Using parchment or foil with overhanging edges makes it easy to lift the bars out of the pan after chilling.
- Gluten-free gingersnap cookies can replace graham crackers in the crust for a different flavor.
- Chilling the bars overnight allows proper set and develops their texture fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-16
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 274kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 186mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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