Refreshing Lemon Blueberry Cheesecake Bars
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 cup fresh or frozen blueberries
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp lemon juice
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
Prepare the Blueberry Swirl:
In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat, stirring frequently, until blueberries break down and the mixture thickens, about 5 minutes.
Let the blueberry mixture cool slightly.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and beat until creamy.
Mix in eggs one at a time, beating well after each addition.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust and spread evenly.
Drop spoonfuls of the blueberry mixture over the cheesecake filling, then gently swirl with a knife or toothpick.
Bake for 30-35 minutes, or until the center is set and the edges are slightly golden.
Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
Chill and Serve:
Refrigerate for at least 4 hours, or overnight, until fully chilled and set.
Lift the bars out of the pan using the parchment paper and cut into squares.
Enjoy your Refreshing Lemon Blueberry Cheesecake Bars—perfectly tangy and sweet with a deliciously creamy texture!
