Blueberry Lemon Cheesecake Bars
These Blueberry Lemon Cheesecake Bars are a lighter, modern twist on a classic cheesecake, combining the tartness of lemon with sweet blueberries for a refreshing dessert.
Ingredients
- 1.5 Cups Graham Cracker Crumbs
- 6 Tablespoons Unsalted Butter (melted)
- 2 Tablespoons Granulated Sugar
- 16 Ounces Cream Cheese (softened)
- 1/2 Cup Plain Greek Yogurt
- 3/4 Cup Granulated Sugar
- 2 Large Eggs (room temperature)
- 3 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Lemon Zest
- 1 Teaspoon Vanilla Extract
- 1 Cup Fresh Blueberries
- 1 Teaspoon Lemon Juice (for berries)
Instructions
- Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) and line an 8x8-inch square baking pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth. Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined.
- In a small blender, pulse half of the blueberries with a teaspoon of lemon juice until smooth. Keep the other half whole.
- Pour the cheesecake batter over the cooled crust. Drop spoonfuls of the blueberry puree onto the top and swirl gently. Scatter the remaining whole blueberries over the top.
- Bake for 35 to 40 minutes until the edges are set but the center has a slight jiggle. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Use room temperature ingredients for a smooth batter. Avoid over-mixing after adding eggs to prevent cracks. Chill bars thoroughly for best texture.