Lemon Blueberry Cheesecake Bars
Ingredients
- For the Crust:
- - 1 1/2 cups graham cracker crumbs
- - 1/4 cup granulated sugar
- - 6 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- - 16 oz cream cheese, softened
- - 1/2 cup granulated sugar
- - 2 large eggs
- - 1/3 cup sour cream
- - 1/4 cup fresh lemon juice
- - Zest of 1 lemon
- For the Blueberry Topping:
- - 1 1/2 cups fresh blueberries
- - 1/4 cup granulated sugar
- - 1 tbsp cornstarch
- - 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, lemon juice, and lemon zest until combined. Pour the cheesecake filling over the cooled crust.
- Bake for 25-30 minutes or until the center is set. Remove from the oven and let it cool to room temperature.
- In a saucepan, combine the blueberries, sugar, cornstarch, and water for the topping. Cook over medium heat, stirring occasionally, until the mixture thickens.
- Spread the blueberry topping over the cooled cheesecake layer. Refrigerate the cheesecake bars for at least 4 hours to set.
- Once chilled, lift the bars out of the pan using the parchment overhang. Cut into squares and serve chilled.
- Enjoy these delightful Lemon Blueberry Cheesecake Bars!
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