Looking for a dessert that's both tangy and sweet? Look no further than these Lemon Blueberry Cheesecake Bars! With a creamy cheesecake filling, a buttery graham cracker crust, and bursts of fresh blueberries and tart lemon, these bars are the perfect treat for any occasion.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
To start, preheat your oven to 325°F. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9x13 inch baking dish and bake for 10 minutes.Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Add in the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract until well combined.
Gently fold in the blueberries and pour the mixture over the baked crust. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecake bars cool to room temperature before refrigerating for at least 2 hours, or overnight. Once chilled, cut into squares and serve topped with fresh blueberries and lemon zest.
