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Creamy Star-Spangled Blueberry Lemon Cheesecake Bars

blueberry lemon cheesecake bars - featured image
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These cheesecake bars combine tangy lemon, juicy blueberries, and creamy cheesecake in a handheld dessert perfect for summer gatherings. Easy to make and crowd-pleasing, they offer a fresh and festive treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • Powdered sugar, for dusting (optional)
  • Extra blueberries and lemon slices for garnish (optional)

Instructions

  1. Preheat oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly coated and hold together when pressed.
  3. Press the crust mixture evenly into the bottom of the prepared pan, about ½ inch thick.
  4. Bake the crust for 10 minutes, then remove and let cool slightly.
  5. In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth and fluffy, about 2-3 minutes.
  6. Add eggs, vanilla extract, lemon juice, and lemon zest to the cream cheese mixture. Beat gently until just combined.
  7. Fold in fresh blueberries carefully with a spatula to avoid crushing.
  8. Pour the cheesecake filling evenly over the baked crust and smooth the top.
  9. Bake for 35-40 minutes at 325°F (160°C) until edges are set and center jiggles slightly.
  10. Cool bars at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
  11. Use parchment paper overhang to lift bars from pan, slice into 9 squares, and dust with powdered sugar or garnish with extra blueberries and lemon slices if desired.

Notes

Use room temperature cream cheese and eggs for smooth batter. Fold blueberries gently to avoid crushing. Bake at 325°F to prevent cracking. Chill bars overnight for best slicing results. Frozen blueberries can be used if thawed and drained well. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: blueberry lemon cheesecake bars, summer dessert, easy cheesecake bars, patriotic dessert, blueberry lemon dessert, handheld cheesecake

Find it online: https://jodierecipes.com/creamy-star-spangled-blueberry-lemon-cheesecake-bars-recipe-easy-and-perfect-for-summer/