Save It Creamy cheesecake bars infused with bright lemon zest and swirled with juicy blueberries on a buttery graham cracker crust Perfect for a refreshing dessert or snack
I first made these cheesecake bars for a family gathering and everyone loved the balance of tart and sweet flavors They quickly became a favorite dessert
Ingredients
- Crust: 1 1/2 cups (150 g) graham cracker crumbs 1/4 cup (50 g) granulated sugar 1/3 cup (75 g) unsalted butter melted
- Cheesecake Filling: 16 oz (450 g) cream cheese softened 2/3 cup (135 g) granulated sugar 2 large eggs 1/4 cup (60 ml) sour cream 2 tbsp (15 g) all-purpose flour 2 tsp finely grated lemon zest 1/4 cup (60 ml) fresh lemon juice 1 tsp vanilla extract
- Blueberry Swirl: 1 cup (150 g) fresh or frozen blueberries 2 tbsp (25 g) granulated sugar 1 tsp lemon juice 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Step 1:
- Preheat oven to 325°F (160°C) Line an 8x8-inch (20x20 cm) baking pan with parchment paper leaving an overhang
- Step 2:
- In a medium bowl combine graham cracker crumbs sugar and melted butter Press firmly into the bottom of the prepared pan
- Step 3:
- Bake the crust for 8 minutes Remove from the oven and let cool slightly
- Step 4:
- In a saucepan over medium heat combine blueberries sugar and lemon juice Cook until berries burst about 4 minutes Stir in cornstarch mixture and cook for 1 2 minutes until thickened Set aside to cool
- Step 5:
- In a large bowl beat cream cheese and sugar until smooth and creamy Add eggs one at a time mixing until just combined Mix in sour cream flour lemon zest lemon juice and vanilla extract
- Step 6:
- Pour the cheesecake filling over the cooled crust and smooth the top
- Step 7:
- Drop spoonfuls of blueberry sauce over the filling Use a knife or skewer to gently swirl
- Step 8:
- Bake for 30 35 minutes or until the center is just set and slightly jiggly
- Step 9:
- Remove from oven and cool to room temperature Refrigerate for at least 3 hours before slicing
- Step 10:
- Lift bars out using parchment slice and serve chilled
Save It Making these cheesecake bars brings the family together especially during special celebrations and weekend treats
Required Tools
8x8-inch (20x20 cm) baking pan Parchment paper Mixing bowls Hand mixer or stand mixer Saucepan Spatula Knife or skewer
Allergen Information
Contains dairy (cream cheese sour cream butter) eggs and gluten (graham crackers flour) For gluten-free use certified gluten-free products Always check product labels for hidden allergens
Nutritional Information
Calories 260 Total Fat 15 g Carbohydrates 29 g Protein 4 g per serving
Save It Enjoy these luscious bars chilled for the best flavor and texture
Recipe FAQs
- → How do I achieve a smooth filling?
Beat the cream cheese and sugar until creamy and lump-free before adding eggs carefully to maintain a smooth texture.
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. Just thaw them first to avoid excess moisture in the swirl.
- → What is the best way to make the crust crisp?
Press the graham cracker mixture firmly into the pan and pre-bake it before adding the filling for a crunchy base.
- → How long should these bars chill before slicing?
Allow at least 3 hours in the refrigerator to set fully for clean slices and optimal texture.
- → Can these bars be made gluten-free?
Substitute gluten-free graham crackers and flour to accommodate gluten-free needs without altering flavor.