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Glorious 3-Step Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars
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Bake these Blueberry Lemon Cheesecake Bars for a bright, creamy winter dessert. The tart lemon perfectly balances the sweet blueberries in a rich cheesecake layer set atop a buttery crust.

Ingredients

  • Crust: 1 1/2 cups all-purpose flour
  • Crust: 1/2 cup granulated sugar
  • Crust: 1/4 teaspoon salt
  • Crust: 1/2 cup (1 stick) cold unsalted butter, cubed
  • Filling: 16 ounces cream cheese, softened
  • Filling: 3/4 cup granulated sugar
  • Filling: 2 large eggs
  • Filling: 1 teaspoon vanilla extract
  • Filling: 1 tablespoon fresh lemon zest
  • Filling: 2 tablespoons fresh lemon juice
  • Topping: 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes until lightly golden. Remove from the oven and set aside.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
  5. Beat in the eggs one at a time, mixing just until combined after each addition.
  6. Stir in the vanilla extract, lemon zest, and lemon juice until just blended. Do not overmix.
  7. Pour the cheesecake filling over the warm baked crust.
  8. Gently scatter the blueberries over the top of the filling. You can swirl them slightly with a knife if you wish.
  9. Bake for 30-35 minutes, or until the edges are set and the center has only a slight jiggle.
  10. Turn off the oven and let the bars cool inside the oven with the door slightly ajar for 30 minutes. This prevents cracking.
  11. Remove from the oven completely. Cool on a wire rack to room temperature.
  12. Refrigerate for at least 4 hours, or preferably overnight, before slicing into bars.

Notes

  • If using frozen blueberries, do not thaw them before scattering them over the filling.
  • For cleaner slices, run your knife under hot water and wipe it clean between cuts after the bars are chilled.
  • You can substitute lime zest and juice for lemon for a different citrus twist.

Nutrition

Find it online: https://afripaket.com/blueberry-lemon-cheesecake-bars-recipe/