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Refreshing Lemon Blueberry Cheesecake Bars

Creamy lemon cheesecake bars with a sweet graham cracker crust and a swirl of fresh blueberry compote.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the pan to form the crust. Bake for 10 minutes, then cool.
  3. In a bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then sour cream, lemon juice, lemon zest, and vanilla. Mix until combined.
  4. In a small saucepan, combine blueberries, 2 tbsp sugar, cornstarch, and water. Cook over medium heat until berries burst and sauce thickens. Cool slightly.
  5. Pour cheesecake filling over crust. Drop spoonfuls of blueberry compote on top and swirl with a knife.
  6. Bake for 35-40 minutes until edges are set and center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours before slicing.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett