Description
Blueberry lemon cheesecake bars combine creamy cheesecake with a tart lemon twist and juicy blueberries on a buttery graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan bottom.
- Bake crust for 10 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Mix in sour cream, lemon zest, lemon juice, and vanilla.
- Pour filling over crust. Sprinkle blueberries on top.
- Bake 35-40 minutes until edges are set but center jiggles slightly.
- Cool completely before cutting into bars. Refrigerate 2 hours before serving.
Notes
- Use room temperature ingredients for smooth filling.
- Fresh blueberries work best but frozen can be used if thawed and dried.
- Bars keep refrigerated for up to 5 days.
