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Blueberry Lemon Cheesecake Bars are a delightful dessert that perfectly combines the tangy zest of lemon with the sweet juiciness of fresh blueberries. This dessert is not only visually appealing, with its vibrant colors and creamy layers, but it is also remarkably easy to make. Whether you're planning a summer picnic, hosting a potluck, or simply looking for a special treat to enjoy at home, these cheesecake bars are an excellent choice. Their combination of flavors and textures makes them a crowd-pleaser, appealing to both fruit lovers and cheesecake enthusiasts alike.

Blueberry Lemon Cheesecake Bars

Discover the perfect dessert with Blueberry Lemon Cheesecake Bars, where tangy lemon meets sweet blueberries in a creamy, delightful treat. This easy-to-follow recipe guides you through creating a buttery graham cracker crust, a luscious cheesecake filling, and a vibrant blueberry topping that adds both flavor and visual appeal. Perfect for any occasion, these bars are sure to impress friends and family with their beautiful presentation and irresistible taste. Enjoy a slice of summer any time of the year!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

¼ cup sour cream

3 large eggs

Zest of 1 lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

1 cup fresh blueberries (you can use frozen but thaw and drain them well)

For the blueberry topping:

2 cups fresh blueberries

½ cup granulated sugar

1 tbsp lemon juice

2 tsp cornstarch

2 tbsp water

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and vanilla until fully combined. Press the mixture firmly into the bottom of a 9x13 inch baking pan. Bake for 10 minutes, then set aside to cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy. Add in the sour cream, eggs one at a time, lemon zest, lemon juice, and vanilla extract; mix until everything is well incorporated.

      Fold in the blueberries: Gently fold the fresh blueberries into the cheesecake mixture, being careful not to break them apart too much.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake bars cool in the oven with the door ajar for about an hour.

          Prepare the blueberry topping: In a small saucepan, combine the 2 cups of blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken (about 5-7 minutes). Once done, remove from heat and let it cool slightly.

            Assemble and cool: Once the cheesecake has cooled, spread the blueberry topping evenly over the top. Refrigerate for at least 4 hours, or overnight for the best flavor.

              Slice and serve: When ready to serve, slice the cheesecake bars into squares. Enjoy your delicious Blueberry Lemon Cheesecake Bars chilled, garnished with extra blueberries and a sprinkle of lemon zest, if desired!

                Prep Time, Total Time, Servings: 25 minutes | 5 hours (including cooling) | 12 servings