Description
Indulge in the perfect balance of sweet, tangy, and creamy with these irresistible Lemon Blueberry Cheesecake Bars. A buttery graham cracker crust supports a luscious cheesecake filling studded with juicy blueberries and bright lemon flavor. This dessert is a delightful treat for any occasion.
Ingredients
Units
Scale
For the crust:
- 2 cups graham cracker crumbs (about 14 whole rectangle-shaped graham crackers)
- 3 tablespoons sugar
- 8 tablespoons butter, melted
For the cheesecake:
- 16 ounces cream cheese, room temperature (reduced fat or regular)
- 1/2 cup sour cream (light or regular)
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice (preferably Meyer lemons)
- 1 pint fresh blueberries (about 2 cups)
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F. Grease a 13- x 9-inch pan with non-stick cooking spray.
- For the crust: Process graham crackers, sugar, and melted butter in a food processor. Press the mixture into the pan and bake for 8-10 minutes.
- For the filling: Beat cream cheese and sour cream until smooth. Add sugar, eggs, vanilla, salt, lemon zest, and lemon juice. Gently fold in blueberries. Pour over crust.
- Bake: Bake for 35 minutes until set. Cool to room temperature, then refrigerate for at least 4 hours.
Notes
- Leftovers should be refrigerated promptly and consumed within 2 to 3 days for the best taste.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
