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Elegant Blueberry Lemon Cheesecake Bars

These delicious cheesecake bars combine the tartness of lemon with the sweetness of blueberries, making them a delightful dessert for any gathering.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.25 cups 1/4 cup granulated sugar
  • 0.5 cups 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 3 packages 3 (8 oz) packages cream cheese, softened Ensure cream cheese is at room temperature.
  • 1 cups 1 cup granulated sugar
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 0.5 cups 1/2 cup sour cream
  • 0.5 cups 1/2 cup heavy cream
  • 2 pieces Zest of 2 lemons For extra lemon flavor, add more zest or a splash of lemon juice.
  • 1 cups 1 cup halved blueberries Coat with flour to prevent sinking.
  • to taste Whipped cream for topping Optional: Fresh blueberries for garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Filling
  1. In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, sour cream, heavy cream, and lemon zest until fully combined.
  4. Pour half of the cream cheese mixture over the crust in the prepared pan. Sprinkle half of the halved blueberries over the cream cheese layer and gently swirl them in with a knife.
  5. Pour the remaining cream cheese mixture on top and repeat with the remaining halved blueberries, swirling gently with a knife.
Baking
  1. Bake in the preheated oven for 45–50 minutes, or until the center is set.
  2. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
  1. Once chilled, lift the cheesecake out of the pan using the parchment paper overhang and cut into bars.
  2. Top each bar with a dollop of whipped cream and a few fresh blueberries before serving.

Notes

Store in an airtight container in the refrigerator for up to five days. A gentle re-whip of the whipped cream topping will refresh them beautifully.