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Blueberry Lemon Cheesecake Bars

Delicious Blueberry Lemon Cheesecake Bars You’ll Crave

These Blueberry Lemon Cheesecake Bars blend tart lemon with sweet blueberries in a creamy cheesecake, set atop a buttery shortbread crust.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted Butter Consider using salted butter for a slightly different taste.
  • 1/4 cup Granulated Sugar Coconut sugar can be used for a less refined alternative.
  • 1 teaspoon Vanilla Extract Almond extract can substitute for a unique twist.
  • 1/4 teaspoon Salt Feel free to omit if you have dietary restrictions.
  • 2 tablespoons Lemon Zest Opt for organic lemons to avoid pesticide residues.
  • 1 cup All-Purpose Flour Substitute with a gluten-free mix if necessary.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Vegan cream cheese works as a great dairy-free substitute.
  • 3 large Large Eggs Flaxseed meal mixed with water can replace eggs for an egg-free option.
  • 1/2 cup Yogurt or Sour Cream Greek yogurt will thicken the consistency beautifully.
  • 2 cups Fresh or Frozen Blueberries If using frozen, keep them unthawed to maintain texture.

Equipment

  • Baking pan
  • Mixing bowls
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and line an 8” or 9” baking pan with foil.
  2. In a mixing bowl, combine melted unsalted butter, granulated sugar, vanilla extract, salt, and lemon zest. Gradually add in all-purpose flour until just combined.
  3. Press the mixture into the bottom of your prepared pan. Bake for 18 minutes until lightly golden around the edges.
  4. In another bowl, beat softened cream cheese until smooth. Add granulated sugar, lemon zest, eggs, yogurt, lemon juice, and salt, blending well. Gently fold in flour and blueberries.
  5. Pour cheesecake filling over the baked crust and crumble the reserved crust mixture on top. Bake for 55-60 minutes until set.
  6. Let the pan cool on a wire rack for at least 30 minutes, then chill in the refrigerator for at least one hour before slicing.
  7. Lift the cheesecake from the pan using the foil overhang. Slice into bars and garnish with lemon zest before serving.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Allow cream cheese to soften at room temperature for smooth blending. Reserve precisely ¾ cup crust mixture for optimal texture.

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