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If you're on the hunt for a dessert that beautifully balances tangy and sweet flavors, look no further than zesty lemon blueberry cheesecake bars. These delightful treats are the perfect combination of creamy cheesecake, vibrant blueberries, and a refreshing lemon zing that makes them an irresistible choice for any occasion. Whether you're planning a summer picnic, a family gathering, or simply want to indulge in a slice of something special, these cheesecake bars are sure to impress.

Lemon Blueberry Cheesecake Bars

Indulge in the perfect balance of creamy cheesecake, zesty lemon, and sweet blueberries with these delicious lemon blueberry cheesecake bars. Ideal for summer gatherings or a simple dessert treat, these bars are easy to make and beautiful to serve. The impressive combination of fresh ingredients not only creates a stunning dessert but also packs a nutritional punch. Enjoy these delightful bars chilled for a refreshing treat that everyone will love.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

Juice and zest of 1 large lemon

1 cup fresh blueberries (or frozen, thawed)

For the topping:

½ cup sour cream

2 tbsp powdered sugar

Zest of 1 lemon

Instructions
 

Preheat the oven to 325°F (160°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

      Press the crust: Firmly press the graham cracker mixture into the bottom of the prepared baking pan. Use the back of a measuring cup or your hands to pack it tightly. Bake for 10 minutes until slightly golden and fragrant. Remove from the oven and set aside to cool.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.

          Add remaining ingredients: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract, lemon juice, and lemon zest. Continue to mix until everything is well combined.

            Fold in blueberries: Gently fold in the fresh blueberries, being careful not to break them apart.

              Pour and bake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake in the preheated oven for 30-35 minutes or until the center is just set. It's okay if it has a slight jiggle; it will firm up as it cools.

                Prepare the topping: While the cheesecake is baking, mix the sour cream and powdered sugar in a small bowl until smooth. Set aside.

                  Cool down: Once the cheesecake is baked, remove it from the oven and let it cool at room temperature for about 30 minutes. Then, spread the sour cream mixture evenly over the top and bake for an additional 5 minutes.

                    Chill: Remove from the oven, let it cool completely, then refrigerate for at least 3 hours, preferably overnight, to let the flavors meld and the bars firm up.

                      Slice and serve: Once chilled, lift the cheesecake bars out of the pan using the parchment overhang. Cut into squares, serve, and enjoy the zesty, creamy deliciousness!

                        Prep Time, Total Time, Servings: 20 minutes | 4 hours | 16 bars