Refreshing Lemon Blueberry Cheesecake Bars 😋🍋🍇
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Blueberry Layer:
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Lemon Cream Cheese Layer:
16 oz cream cheese, softened
3/4 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Topping:
1 cup whipped cream
Lemon slices
Fresh blueberries
White chocolate shavings
Directions:
Crust:
Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Blueberry Layer:
In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries start to break down, about 5-7 minutes. Set aside to cool.
Lemon Cream Cheese Layer:
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add sour cream, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Pour half of the lemon cream cheese mixture over the cooled crust. Spoon the blueberry mixture evenly over the cream cheese layer.
Pour the remaining lemon cream cheese mixture over the blueberry layer and smooth the top with a spatula.
Assembly:
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Topping:
Before serving, spread whipped cream over the top of the cheesecake bars.
Garnish with lemon slices, fresh blueberries, and white chocolate shavings.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 350 kcal | Servings: 12 bars
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