I can’t quite put into words how much I adore these Blueberry Lemon Cheesecake Bars! They’re the perfect blend of creamy, tart, and sweet, making them a delightful treat any time of the year. I remember the first time I made them; I had a huge bag of blueberries that I picked during a summer outing and decided to put them to good use. As the luscious aroma filled my kitchen, my family couldn’t resist popping in to see what I was up to. Let’s just say that these bars disappeared faster than I could say “cheesecake!”
What I love most about this recipe is its versatility. Whether it’s a casual get-together, a summer BBQ, or simply dessert after dinner, these cheesecake bars impress everyone. Plus, with fresh blueberries and a zesty lemon flavor, they feel like a sunshine-filled slice of happiness on a plate. So, let’s roll up our sleeves and whip up a batch!
What’s in Blueberry Lemon Cheesecake Bars?
Graham Cracker Crumbs: These are the secret to a perfectly crunchy and sweet crust. I love using the original brand for that classic flavor, but feel free to experiment with flavored ones if you’re feeling adventurous!
Brown Sugar: This adds a deeper sweetness to the crust and pairs perfectly with the tartness of the lemon. Light brown sugar works great, but dark brown sugar can add a little more flavor if you desire.
Butter: Melted butter helps bind the crust together and gives it that wonderful richness. I usually go for unsalted to control the saltiness better.
Cream Cheese: The star of the show! Make sure you soften it at room temperature for easy mixing – trust me, it makes a big difference!
Sour Cream: This adds a lovely tang to the cheesecake filling, making it richer and creamier. I recommend full-fat sour cream for the best consistency and flavor.
Granulated Sugar: Sweetens the cheesecake mix, balancing the sourness from the cream cheese and sour cream.
Lemon Juice and Zest: The real magic here! Fresh lemon juice brightens up the entire dessert, and the zest adds a punch of citrusy flavor.
Blueberries: Fresh or frozen, these juicy little gems are packed with flavor and antioxidants. I often go for fresh in the summer but frozen works just fine in off-season months.
Eggs: Help bind everything together and give structure to the cheesecake filling. Be sure to use large eggs!
Is Blueberry Lemon Cheesecake Bars Good for You?
Oh, let’s be honest; while these cheesecake bars are indulgent, they do have some redeeming qualities!
Blueberries: These tiny powerhouses are loaded with antioxidants, vitamins, and minerals. They’re great for your heart health, boost brain functions, and have even been linked to better skin health. So, you can feel a little better about having that second (or third) piece!
Cream Cheese and Sour Cream: While they add that creamy texture we love, both are high in fat and calories. I like to use reduced-fat cream cheese for a slightly lighter option, but don’t worry – it doesn’t compromise flavor too much!
Remember, moderation is key. Enjoying a small piece with a cup of tea or coffee can be a delightful treat without going overboard.
Ingredients for Blueberry Lemon Cheesecake Bars (Serves 12)
– 1 ½ cups of graham cracker crumbs
– ⅓ cup brown sugar, packed
– ½ cup unsalted butter, melted
– 16 oz cream cheese, softened
– ½ cup sour cream
– ¾ cup granulated sugar
– 2 large eggs
– Zest of 1 lemon
– ¼ cup fresh lemon juice
– 1 ½ cups fresh or frozen blueberries
How to Make Blueberry Lemon Cheesecake Bars?
1. Preheat your oven to 350°F (175°C) and line a baking dish (9×9 inches) with parchment paper, leaving some overhang for easy removal later.
2. In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
4. Bake the crust for about 8-10 minutes, until it’s slightly golden. Let it cool while you prepare the filling.
5. In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
6. Add the sour cream, lemon zest, and lemon juice, and mix until well combined.
7. Mix in the eggs one at a time, being careful not to overmix.
8. Gently fold in the blueberries until evenly distributed in the batter.
9. Pour the cheesecake filling over the cooled crust, spreading it evenly.
10. Bake for 25-30 minutes, or until the edges are set, and the center jiggles slightly.
11. Remove from the oven and let it cool at room temperature. Then, refrigerate for at least 3 hours (or overnight for the best flavor) before cutting into bars.
12. Serve chilled and enjoy the deliciousness!
Sweet Tips & Serving Suggestions!
– For an extra zesty flavor, consider adding a bit of lemon extract into the filling. It adds a subtle but delightful punch!
– If you’re feeling fancy, top these bars with whipped cream and a few extra blueberries for a stunning presentation.
– These cheesecake bars can be stored, covered, in the fridge for up to a week. They also freeze beautifully – just thaw them in the fridge overnight when you’re ready to eat!
I hope you give these Blueberry Lemon Cheesecake Bars a try – trust me, they will become a go-to dessert in your household! I would love to hear how they turn out for you, so don’t forget to share your experiences! Happy baking!