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Creamy Lemon Blueberry Cheesecake Bars

creamy lemon blueberry cheesecake bars - featured image
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These no-bake cheesecake bars combine zesty lemon, fresh blueberries, and creamy cheesecake for a quick and easy dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup sour cream
  • ¼ cup fresh lemon juice (about 2 medium lemons)
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand. Press evenly into bottom of 8×8-inch pan. Bake for 10 minutes until fragrant and lightly browned. Remove and let cool.
  2. In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook, stirring occasionally, until berries break down and mixture thickens slightly (about 7-8 minutes). Remove from heat and let cool to room temperature.
  3. In a large bowl, beat softened cream cheese with a mixer until smooth (about 2 minutes). Add sugar and mix well. Beat in eggs one at a time until fully incorporated. Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined and silky smooth. Avoid overmixing.
  4. Pour cheesecake filling over cooled crust and smooth top with spatula. Drop spoonfuls of blueberry mixture over surface. Using a butter knife or skewer, gently swirl blueberries into filling to create marbled patterns.
  5. Cover pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
  6. Cut into bars using a sharp knife dipped in hot water (wipe clean between cuts). Serve chilled, optionally garnished with lemon zest or fresh blueberries.

Notes

Ensure cream cheese is fully softened to avoid lumps. Avoid overbaking the crust; it should be just golden. Be gentle when swirling blueberry topping for a pretty marbled effect. Chill bars for at least 4 hours or overnight for best texture. Use a sharp knife warmed in hot water for clean cuts.

Nutrition

Keywords: lemon blueberry cheesecake bars, no-bake cheesecake, easy dessert, blueberry swirl, lemon dessert, cheesecake bars, summer dessert

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